Ingredients
- 2 Tbsp olive oil
- 1 onion diced
- 4 cloves of pressed or minced garlic
- 3 large cans (15 oz) of diced or crushed tomatoes
- 3 cups chicken broth
- 2-3 cups water
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- salt and pepper to taste
Instructions
- Press “Sauté” button on Instant Pot. Add in olive oil and onions. Sauté about 5 mins. Then add garlic and sauté for a couple more minutes.
- Press “Cancel” button on Instant Pot.
- Add in canned tomatoes, chicken broth, water and seasonings. Can add in more (or less) water to ensure stay below max fill line of Instant Pot. Stir until mixed.
- Then place lid on Instant Pot and set steam release nob to “Sealing”.
- Press “Pressure Cook” button and set time (“+” button) to 5 minutes.
- When cooking cycle ends, allow pressure to naturally release for 15 minutes.
- After 15 minutes, allow steam to fully release by moving nob with a wooden spoon from “Sealing” to “Venting” position. Once steam is fully released, can take off lid.
- With a Hand Blender, carefully blend on lowest speed to make smooth.