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Ingredients
- 14 tomatoes, sliced in half
- 1 tbsp. minced garlic
- 1 large onion, chopped
Method
- Place tomatoes into the instant pot.
- Add garlic, onion, bell peppers and chicken stock.
- Secure Instant Pot lid. Pressure cook on high for 20 minutes.
- Allow pressure to release naturally.
- Once pressure has released, add cream and basil.
- Using an immersion blender, puree ingredients together. Add salt and pepper to taste.