Instant pot tomato basil bisque recipe

Instant pots are one of the fastest growing kitchen appliances and with good reason. They are one part slow cooker, one part pressure cooker with a dash of rice cooker and yogurt maker and their inclusion into many kitchens makes life easier for all involved.

INSTANT POT TOMATO BASIL BISQUE
Ingredients

• olive oil 
• 1 cup celery, chopped 
• 1 cup onion, chopped
• 1 cup carrot, chopped
• 2 cans diced tomatoes, undrained
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 1 teaspoon dried oregano leaves
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup butter
• 1/2 cup flour
• 1 cup freshly grated Parmesan cheese
• 3/4 cup cream 
• 3/4 cup milk
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt

Directions
Add olive oil to the instant pot and turn to saute. Add veggies and cook for 2 minutes. Add tomatoes, tomato paste, broth and herbs. Stir to combine. Turn off, secure the lid and set the valve to seal. Cook on manual/high pressure for 5 minutes, allow to naturally release when done. While the instant pot is cooking, add butter to a saucepan and melt. Stir in flour and cook, stirring frequently, 10 minutes, until the mixture is bubbly and golden in color. In small batches, process soup in a blender until smooth. Add one cup of the soup mixture to the roux and stir until well combined. It will form a thick paste. Slowly add 3 more cups of the soup to the roux and stir. Add back to the instant pot and stir to combine the entire batch of soup. Stir in Parmesan, cream, milk, salt and pepper.