Step 1

Press the Sauté button on the Instant Pot® and heat oil and balsamic vinegar 30 seconds. Add onion and celery to pot. Sauté 5 minutes until onions are translucent. Add tomatoes and sauté 3 minutes until tomatoes start to break down.

Step 2

Add roasted red peppers, broth, sherry, 1/4 cup basil, salt, and pepper to pot. Lock lid.

Step 3

Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.

Step 4

Add milk to pot. Use an immersion blender to purée the bisque in pot or use a stand blender to purée the bisque in batches.

Step 5

Ladle bisque into four bowls and garnish with remaining basil. Serve warm.