Step 1

Turn Instant Pot to sauté setting (the middle setting, “normal”). When display says HOT add in the oil. Add in the onions, celery, carrots and basil. Sauté for about 4-5 minutes. Add in the garlic and sauté for 1 minute.

Step 2

Add in chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

Step 3

Dump in the crushed tomatoes and tomato paste. (I didn’t stir)

Step 4

Cover Instant Pot and secure lid. Make sure valve is set to sealing. Set the SOUP button to 5 minutes (use pressure cook or manual button if you don’t have the soup button). When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Step 5

Use an immersion blender to blend the soup to desired consistency (or work in batches and pulse in a normal blender). Add in salt to taste (I used ½ tsp). Add in pepper to taste.

Step 6

Ladle into bowls and serve with desired toppings.

Step 7

Heat a pan over medium heat on the stove. Add in the olive oil and the onions, celery, carrots and basil. Sauté for about 4-5 minutes. Add in the garlic and sauté for 1 minute. Transfer to the slow cooker.

Step 8

Stir in the broth, tomatoes and tomato paste.

Step 9

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Step 10

Use an immersion blender to blend the soup to desired consistency (or work in batches and pulse in a normal blender). Add in salt to taste (I used ½ tsp). Add in pepper to taste.

Step 11

Ladle into bowls and serve with desired toppings.