4.88 from 8 votes
A close-up of Instant Pot dump and start soup in a blue bowl.
Pressure cooker easy tomato soup - dump & start {Vegan, GF}
Prep Time
3 mins
Cook Time
12 mins
Total Time
15 mins

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

Course: Soup
Cuisine: Gluten Free, International
Keyword: Dump and start soup, Instant Pot Tomato Soup, Pressure Cooker Tomato Soup
Servings: 3 bowls
Calories: 102 kcal
Author: Helen Best-Shaw
  • 400 g canned chopped tomatoes
  • 1 cup vegetable stock
  • carrot (peeled & roughly chopped)
  • 1 stick celery (cut into a few pieces)
  • 1/2 onion (peeled & roughly chopped)
  • 1 clove garlic
  • 1 tbs tomato puree
  • 1 tsp soy sauce (or gluten free tamari)
  • 1 tbs lemon juice (about 1/2 a lemon)
  • 1/2 tsp dried herbs (basil / oregano/ thyme)
  • pepper & salt (to taste)
  • 1 tbs tahini or nut butter (for creaminess)
  • 20 g sun dried tomatoes (for extra flavour)
  1. Pour the can of tomatoes into the Instant Pot. 

  2. Use the vegetable stock to rinse out the empty can, and add to the pot and stir. 

  3. 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. 

  4. 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.)

  5. Once cooked, leave the Instant Pot on the automatic "Keep Warm" for 5 minutes NPR (Natural Pressure Release). Then release the pressure valve.

  6. Once the pressure has been released, open the pot and use an immersion or stick blender to process until smooth. 

  7. 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.

  8. Serve immediately, garnished with seeds and fresh herbs.

Recipe Notes

Easy pressure cooker tomato soup –  variations, hints and tips

Nutritional Information


Nutrition Facts
Pressure cooker easy tomato soup - dump & start {Vegan, GF}
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 670mg29%
Potassium 693mg20%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 6035IU121%
Vitamin C 21.5mg26%
Calcium 81mg8%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.