28ounce cancrushed, fire-roasted tomatoes I use Muir Glen or Hunts
1teaspoondried basilcan substitute .25 cup fresh, chopped if preferred
1bay leaf, split in half
pinchcayenne, optional1/16th teaspoon
Instructions
Turn on your Instant Pot and press the “Saute” button. When the inner pot is HOT, add the oil. Add the carrots and onion, and cook until they are tender.
Add the garlic and tomato paste, cook and stir until hot and aromatic.
Add the chicken stock, tomatoes, basil, cayenne, and bay leaf.
Press the “Cancel” button. Place the lid on the pressure cooker and twist to lock. Double check to make sure the venting knob is in the “Sealing” position.
Press the “Manual” button, High Pressure, and use the + and – buttons to adjust the time to 5 minutes.
When the pot beeps allow the pressure to release Naturally, it will take about 10 minutes.
Remove the lid and then remove the bay leaf. Use an immersion blender to puree until smooth.
Adjust seasonings, then ladle soup into bowls and garnish with chopped basil.
For a vegan soup, substitute vegetable stock for the chicken stock.
If you are not following a Whole30 or Paleo diet feel free to sprinkle on some shaved Parmesan as shown in the first image or some Crunchy Garlic Croutons.