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Instant Pot Tomato Bisque

Instant Pot Tomato Bisque
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients

  • 2 cups peeled diced butternut squash (about 1 medium squash)
  • 1 tablespoon butter
  • ½ cup diced onion
  • 3 cloves garlic finely minced
  • 2 cans 14.5 ounces each diced tomatoes
  • 1 ½ teaspoons Italian seasoning
  • 1 cup chicken stock
  • 1 teaspoon salt
  • 1 tablespoon sugar add more or less to taste
  • 1 teaspoon dried basil
  • 1 cup half-and-half
  • Tapatio or other hot sauce to taste

Instructions

  1. Turn Instant Pot on to ‘Saute’ mode. Once hot, add butter and onion and saute until softened (3-5 minutes). Add the minced garlic and diced butternut squash and saute for 1-2 more minutes. Add chicken stock. Set Instant Pot to high pressure for 8 minutes. Quick release the pressure and return to ‘Saute’ mode. Add diced tomatoes, salt, sugar, and basil.
  2. Using an immersion blender (or transferring soup in batches to a regular blender) blend until smooth. One soup reaches a simmer, add the half-and-half and hot sauce to taste. Serve warm.

Recipe Notes

Adapted from Mel's Kitchen Cafe