Wow! We are two for two on recipes from Ivy Manning’s “Instant Pot Miracle 6 Ingredients or Less”. This soup paired perfectly with our three-cheese grilled cheese on a chilly, rainy night.soup that’s perfect for a weeknight meal.
2 Tbsp olive oil (or the oil from the sun-dried tomato jar)
1 medium yellow onion, chopped
28-oz can San Marzano-style whole tomatoes, with their juice, roughly chopped
2 cups chicken or vegetable broth
1/4 cup chopped, drained, oil-packed sun-dried tomatoes
1 Tbsp sherry vinegar
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup fresh basil leaves, stacked, rolled into a tight cylinder, and thinly sliced crosswise into ribbons
- Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the onion and cook, stirring frequently, until tender, 4 minutes. Press CANCEL.
- Add the tomatoes and juice, broth, sun-dried tomatoes, and vinegar. Lock the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position.
- When the cooking time is up, quick-release the pressure. Remove the lid and use an immersion blender to blend the soup until smooth. Alternatively, in a blender with the lid slightly ajar, blend the soup in batches. Drape a towel over the lid to prevent splatters. Return the soup to the pot.
- Add the cheese and cream and stir to combine. Season with salt and pepper. Serve garnished with the bail.
Instant Pot Miracle 6 Ingredients or Less by Ivy Manning
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