Instant Pot Tomato Bisque

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Instant Pot Tomato Bisque

The greatest when you’re in a rush is Instant Pot Tomato Bisque because it’s so simple to make. Family and friends love this filling and healthful soup!

This recipe is ideal for the chilly winter nights since it is warm and comforting. This soup dish is a staple of our winter meals.

Instant Pot Tomato Bisque cooks way faster than its stovetop and crockpot versions. And that is the exact reason why I opted for this recipe over the weekend.

I was in a hurry to cook something for lunch because my best friend paid me a surprise visit. But I did not want to go out and despite being in a hurry, I wanted a healthy home-cooked meal for everyone in the house. Good thing, I have just stocked up on cherry tomatoes!

I just took around 30 minutes to complete my meal. However, the final product was so thick and creamy that you wouldn’t believe I worked on it for a very long period. Compared to the price I would have paid if I had simply purchased them from a restaurant, I was able to get all of these for less money overall!

This would go great as a side to a grilled cheese sandwich, even for youngsters. The blend of sauces and spices brings out the tastes of the veggies. The color is also enticing! Try it right away!

What is the difference between tomato soup and tomato bisque:

Both terms are being used interchangeably oftentimes. But a “bisque” usually refers to something made with seafood that is blended smoothly with the rest of the soup. It is thicker than a soup, but both may contain the same ingredients.

Try this with our Butter Swim Biscuits Recipe

Prep Time: 30minutes 
Cook Time: 30minutes 
Total Time: 1minute 
Servings: 4 bowls of about 2 1/2 cups each
Calories: 189kcal
Author: Catalina Castravet


  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 stalk celery (diced)
  • 1 pound cherry tomatoes (cut into halves)
  • 14 ounces crushed tomatoes
  • 1 teaspoon white sugar
  • 1/2 teaspoon kosher salt
  • 1 pinch red pepper flakes
  • 1/8 teaspoon coarse ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried basil
  • 4 cups veggie broth (or chicken broth)
  • 1 cup heavy cream


  • Select Sauté and adjust to High or More, once it reads HOT add the olive oil.
  • Once the oil is simmering, saute the onion for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.
  • Add the celery and tomatoes and cook stirring for 4-5 minutes.
  • Cancel Saute function and add the rest of the ingredients, except heavy cream.
  • Close the lid and point the valve to Sealing.
  • Pressure Cook for 10 minutes. Followed by a 15 min Natural Pressure Release and after that release manually any remaining pressure.
  • Open the lid, stir in the heavy cream, taste and adjust for salt and pepper and use an immersion blender to puree the soup.
  • Serve garnished with fresh basil.


Calories: 189kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1403mg | Potassium: 670mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1613IU | Vitamin C: 37mg | Calcium: 127mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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