This delicious freezer friendly Instant Pot Tomato Soup use pantry staples. There’s always a couple cans of tomatoes in the back of my couple so here’s an easy way to use it up!
In the Instant Pot, add in the onions, garlic, canned tomatoes, vegetable broth, dried basil, and a pinch of salt. No need to stir.
Place the lid on the pressure cooker, set to seal, and pressure cook for 10 minutes. Natural pressure release for 10 minutes when done before quick releasing.
When done, blend with either an immersion blender or regular blender, add in the coconut milk, and blend again until smooth.