Prep Time: 10-15 min.
Cooking Time: 28 min.
Number of Servings: 2-3
2 cups of chopped ripe tomatoes
2 tablespoons tomato paste
3 tablespoons olive oil, extra virgin
2 medium onions, chopped
2 medium carrots, peeled and chopped
3 large garlic cloves, finely chopped
1 tablespoon sugar
1 cup vegetable broth
Pepper and salt as needed
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
4 basil leaves, as a garnish

  1. Take your 3-Quart Instant Pot; open the top lid. Plug it and turn it on.
  2. Press “SAUTÉ” setting and the pot will start heating up.
  3. In the cooking pot area, add the oil, carrot, and onions. Cook until starts
    becoming translucent and softened for 6-7 minutes. Stir in between.
  4. Toss in the garlic and stir until fragrant.
  5. Add in the tomato paste, tomatoes, broth, sugar, pepper and salt; stir
  6. Close the top lid and seal its valve.
  7. Press “MANUAL” setting. Adjust cooking time to 20 minutes.
  8. Allow the recipe to cook for the set cooking time.
  9. After the set cooking time ends, press “CANCEL” and then press “NPR
    (Natural Pressure Release)”.
  10. Instant Pot will slowly and naturally release the pressure.
  11. Open the top lid, add the cooked recipe mix in serving plates.
  12. Pour in the cream, and puree the mix in a blender.
  13. Garnish with torn basil leaves and cheese. Serve warm.
    Nutritional Values (Per Serving):
    Calories – 323
    Fat – 27.5g
    Carbohydrates – 12g
    Fiber – 2g
    Protein – 14g