Instant Pot Tomato Soup Recipe

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil celery carrot onion and garlic. Cook for 5 minutes stirring occasionally.

Stir in vegetable broth diced and crushed tomatoes tomato paste basil salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Meanwhile melt butter in a small saucepan over low heat. Stir in flour until a smooth thick paste forms about 3 minutes.

Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.

Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste stirring continuously. Add milk Parmesan cheese sugar and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.