Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp dried basil
  • 56 oz canned San Marzano whole peeled tomatoes
  • 0.25 tsp baking soda
  • 2 cups low-sodium chicken broth
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 cup heavy whipping cream
  • 1 cup fresh basil leaves, packed
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Set your Instant Pot to the Sauté function and melt the 2 tbsp unsalted butter.
  2. Add the 1 large yellow onion and cook for 5 minutes until translucent and fragrant, stirring occasionally to prevent browning.
  3. Stir in the 4 cloves garlic, 1 tsp dried oregano, and 0.5 tsp dried basil. Sauté for exactly 1 minute until the garlic scent fills the kitchen.
  4. Pour in a splash of the 2 cups low sodium chicken broth and use your spatula to scrape every brown bit off the bottom. This prevents the Burn notice. Add the remaining broth, the 56 oz canned San Marzano whole peeled tomatoes (and their juices), the 1 tsp sea salt, and 0.5 tsp freshly cracked black pepper.
  5. Sprinkle the 0.25 tsp baking soda over the mixture. It will foam slightly as it reacts with the tomato acid; this is normal.
  6. Secure the lid and set the valve to Sealing. Select Manual/Pressure Cook on High for 5 minutes. The pot will take about 10 minutes to reach pressure.
  7. Once the timer beeps, let the pressure release naturally for 10 minutes. Then, carefully flip the valve to Venting to release any remaining steam.
  8. Open the lid and add the 1 cup fresh basil leaves. Use an immersion blender to process the soup until completely smooth and velvety.
  9. Switch the Instant Pot back to Sauté (low). Stir in the 0.5 cup heavy whipping cream and the 0.5 cup grated Parmesan cheese. Heat for 2-3 minutes until the cheese is melted and the soup is steaming.