INSTANT POT – Tomato Soup | Mumtaz Hasham

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

INGREDIENTS:
1 1/2 cups vegetable broth or water
8 tomatoes cut into cubes
1 tbsp tomato paste
1 tbsp olive oil
1 tbsp unsalted butter
1 bay leaf fresh or dried
1 tsp salt
1/2 tsp black pepper
2 cloves garlic sliced
1 tsp brown sugar (optional)
1/4 cup evaporated milk

Turn sauté on add butter and olive oil, when hot add onions and bay leaf and sauté until translucent,
Then add garlic and sauté until fragrant but not burnt. Add tomatoes and salt, pepper and brown sugar (optional) and mix. Cover with the lid and seal. Cancel sauté turn on soup mode for 15 mins and NPR. When the pin has dropped open the lid and blend the tomato soup with the hand blender or regular blender until smooth. Strain the tomatoes through the sieve to acquire smooth and silky texture – add 1/4 cup evaporated milk.

Watch my video for step by step instructions

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