Step 1

Use the sauté setting, and cook the onion, celery and carrots in the oil until tender, about 5 minutes.

Step 2

Add the broth, plus all remaining ingredients to the Instant Pot.

Step 3

Put the lid in place, lock it, and cook for 5 minutes on manual high pressure.

Step 4

Allow the pot to natural release (NPR) for 15 minutes, and then quick release (QR) any remaining pressure.

Step 5

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)

Step 6

Cook the onion, celery and carrots in the oil over medium heat until tender, about 5 minutes.

Step 7

Add the broth, plus all other ingredients, and bring to a boil.

Step 8

Cook until potatoes are tender, about 15 to 20 minutes, stirring occasionally.

Step 9

Taste test to see how much salt and pepper needs to be added. (This will vary greatly, based on how much salt is already in your chicken stock, tomatoes and tomato sauce.)