Step 1

Set the Instant Pot to saute mode and heat oil. Add onion, celery, garlic, carrots, tomatoes, oregano, basil and parsley cook for a minute until fragrant.

Step 2

Add broth and salt. Mix well. Close the Instant Pot with pressure valve to sealing.

Step 3

Set the Instant Pot to Manual/Pressure Cook for 8 minutes. Followed by quick release or natural pressure release.

Step 4

Open the Instant Pot, and carefully puree the soup using an immersion blender.

Step 5

Set the Instant Pot to Saute mode. Stir in honey, cream and pepper. Laddle into bowls, sprinkle some cayenne pepper for an extra kick. Enjoy hot with crunchy croutons.