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–+ servings
tomato bisque in a bowl with naan on the side

Vegan Instant Pot® Tomato Bisque

5 from 1 vote
Creamy, full of flavor, and WAY too easy to make!
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 6
Course: Soup
Calories: 139
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2 lbs tomatoes any kind
  • 2 peppers sliced
  • 2 medium yellow onions quartered
  • 2 large carrots sliced thick
  • 15 oz coconut milk canned
  • 2 Tbs basil 1 Tbs if fresh, 2 if dried
  • 1 Tbs oregano
  • 1 Tbs garlic powder
  • 2 Tbs red wine vinegar
  • 1/2 cup almond yogurt
  • salt
  • pepper

Equipment

  • Pressure cooker
  • Emulsion blender

Method
 

  1. Place all diced/chopped vegetables into the pressure cooker pot
  2. Pour over the coconut milk, and dump in the red wine vinegar and spices, except for the salt and pepper
  3. Set the pressure cooker to high, NP and cook for "0" zero minutes on manual pressure cook
  4. When the timer goes off, turn the pressure cooker off and allow the soup to Natural Release for 10 minutes
  5. After 10 minutes, Quick Release until the pot is depressurized
  6. Remove the lid carefully and blend the vegetables until a soup is formed, and there are no solid vegetables left
  7. Add the almond yogurt and blend for another 1 minute. Add more yogurt if a creamier texture is desired. Salt and pepper to taste.
  8. Serve immediately, or store in the refrigerator for approximately 1 week

Nutrition

Calories: 139kcalCarbohydrates: 17gProtein: 3gFat: 5g
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