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Simple Instant Pot Tomato Basil Soup

Simple Instant Pot Tomato Basil Soup

This simple Instant Pot Tomato Soup is made with fresh ingredients and is non-dairy. The fresh combo of tomato and basil, thickened with veggies and coconut milk – this tomato soup recipe won't disappoint!
Course Soup
Cuisine American
Keyword Instant Pot Soup, Tomato Soup
Prep Time 5 minutes
Cook Time 5 minutes
Natural Release Time 10 minutes
Total Time 20 minutes
Servings 6 cups
Calories 167kcal
Author Steph | Meal Plan Addict


  • 6 Quart Instant Pot
  • Immersion Blender


  • 10 (2lbs) roma tomatoes, quartered
  • 1 small onion, quartered
  • 1 cup rough diced carrots
  • 2 cups roughly chopped potato
  • 2 garlic cloves, minced
  • 1 tbsp Worcestershire
  • 1 tsp dried oregano
  • 400ml can coconut milk
  • 1 tsp kosher salt (add more to taste)
  • 1/2 tsp black pepper
  • 7-10 chopped fresh basil leaves (adjust to preference)


  • Add all of the ingredients except the basil to your instant pot.
  • To avoid burning, I try and leave the coconut cream up on top of the veggies, and let the water in the can go to the bottom. Not necessary, but just how I do it!
  • Secure the lid on your Instant Pot, and seal the pot.
  • Set on high pressure (manual or pressure cook button depending on model) for 5 minutes.
  • Allow the pot to naturally depressurize for 10 minutes.
  • Release any remaining pressure using quick release.
  • Add the basil to the pot.
  • Using an immersion blender, puree the soup to desired constancy.


Serving: 1cup | Calories: 167kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g