Instant Pot Tomato Soup
This Instant Pot tomato soup is creamy and delicious. It warms the soul from the inside out! Garnish with Parmesan cheese, oregano, or basil. 
olive oil
1
tablespoon
celery, chopped
4
stalks
chopped carrot
1
cup
yellow onion, chopped
1
small
garlic, chopped
2
cloves
vegetable broth
4
cups
fire-roasted diced tomatoes
1
(14.5 ounce) can
crushed San Marzano tomatoes
1
(14.5 ounce) can
tomato paste
3
tablespoons
dried basil
2
teaspoons
salt and ground black pepper to taste
butter
¼
cup
all-purpose flour
¼
cup
milk
1
cup
grated Parmesan cheese
½
cup
raw cane sugar (Optional)
1
tablespoon
red pepper flakes (Optional)
1
teaspoon
 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté 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 Sauté 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.
