Vegan Instant Pot® Tomato Bisque
Creamy, full of flavor, and WAY too easy to make!
Equipment
- Pressure cooker
- Emulsion blender
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
Instructions
- Place all diced/chopped vegetables into the pressure cooker pot
- Pour over the coconut milk, and dump in the red wine vinegar and spices, except for the salt and pepper
- Set the pressure cooker to high, NP and cook for "0" zero minutes on manual pressure cook
- When the timer goes off, turn the pressure cooker off and allow the soup to Natural Release for 10 minutes
- After 10 minutes, Quick Release until the pot is depressurized
- Remove the lid carefully and blend the vegetables until a soup is formed, and there are no solid vegetables left
- Add the almond yogurt and blend for another 1 minute. Add more yogurt if a creamier texture is desired. Salt and pepper to taste.
- Serve immediately, or store in the refrigerator for approximately 1 week
Nutrition
Calories: 139kcalCarbohydrates: 17gProtein: 3gFat: 5g
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