Creamy Tomato Basil Soup in the Instant Pot

Creamy Tomato Basil Soup in the Instant Pot is an easy recipe and tastes amazing. Watch for step by step instructions. Recipe: 1 tbsp grapeseed oil 1/2 cup of diced onion (yellow or white) 1 tsp minced garlic 2 cans of organic diced tomatoes including juice (14.5 oz each) 2 cans of organic tomato sauce (15 oz each) 1 tbsp of organic tomato paste 1/4 cup of cooked garbanzo beans (chick peas) 2 cups of chicken bone broth (You can use Veggie broth if you like or chicken broth made from Better Than Bouillon) 12 basil leaves (rolled and diced) 1 tsp of kosher salt (you might want to add a little more after tasting soup) 1/2 tsp black pepper (can add a little more after tasting soup if you like) 1/2 tsp crushed red pepper 1/2 cup heavy whipping cream (Add this to soup after it's cooked.) Directions: Place instant pot on saute mode. Add 1 tbsp of grapeseed oil. When IP reads HOT, put onions and minced garlic. Cook & stir for 2 to 3 minutes. Now add the rest of the ingredients accept for heavy whipping cream. Stir. Place lid on IP and turn off saute mode and turn on Pressure Cook High for 8 minutes. Do an 8 minute self release and then a quick release. Place soup in Vitamix or high powered large blender and blend until soup is creamy smooth. (Or you can use an immersion blender stick.) Place soup back in pot and add 1/2 cup of heavy whipping cream. Stir. Taste soup to see if you would like to add more salt, black pepper, or crushed red pepper. Serve and enjoy! (A grilled cheese sandwich goes great with this soup.) The Instant Pot I use: https://amzn.to/3T9HV2B Steam Release Diverter https://amzn.to/3ZZ90rI -------DISCLAIMER------- Amazon affiliate links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support. Music by bensound.com