This dump and start tomato soup made with canned tomatoes is a super-fast route to a tasty and wholesome bowl. Simply add all the ingredients to an electric pressure cooker, cook for a few minutes and allow to depressurize naturally for a few more. Blend and serve. It's that simple! Vegan and Gluten Free
Pour the can of tomatoes into the Instant Pot.
Use the vegetable stock to rinse out the empty can, and add to the pot and stir.
Layer all the other ingredients on top (reserve the lemon juice, and nut butter and sun dried tomatoes if using). Season with salt and pepper.
Secure the lid on the Instant Pot (check you have put the seal in) and turn the weight on top to 'sealing'.
Switch to cook on high pressure for 6 minutes. (Press 'Manual' or 'Pressure Cook' and adjust the timer for 6 minutes.)
Once cooked, leave the Instant Pot on the automatic "Keep Warm" for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.
Once the pressure has been released, open the pot and use an immersion or stick blender to process until smooth.
Add the nut butter/tahini and/or sun dried tomatoes if using. Add the lemon juice and blend again. Check the seasoning and adjust if needed.
Serve immediately, garnished with seeds and fresh herbs.
Easy pressure cooker tomato soup – variations, hints and tips