This Easy Instant Pot Tomato Soup recipe is the perfect side, or main when paired with your favorite protein! It tastes so much like the Maryland Crab soup I love, and you’ll find it’s healthy and versatile. Plus it’s an excellent option for friends with food allergies and restrictions as it’s gluten-free, dairy-free, and vegan.
- 1 medium leek, leaves and stalk sliced into thin disks
- 3–4 large stalks celery, diced
- 1 large handful baby carrots, chopped into 1 cm pieces
- 2 large gold potatoes, cubed
- 1 1/2 cups water
- 1/4 cup dry red wine
- 1 cup tomato puree
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Optional: 16 raw shrimp, tails off and deveined
- Add all ingredients except shrimp to the instant pot. Close the lid and set for 18 minutes on high pressure.
- After cooking, allow to vent naturally for about 10 minutes before using the manual steam release button. If eating as a vegetable soup, that’s it! If adding shrimp, continue to the next step.
- (Optional shrimp add-in) Add the shrimp to the instant pot. Set for 1 minute on high pressure — shrimp cook very quickly. When cooking cycle is complete, use the manual steam release.
Note that it takes time for the instant pot to come to pressure. I added 10 minutes to the “cooking time” to account for that.
The shrimp don’t require the entire cycle of coming to pressure and cooking for 1 minute. If I’m available, I often turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure). By the time the steam is released and the soup cools, the shrimp are well-cooked.
This soup has very similar ingredients to this Easy Paella Recipe and the Northwest Beef Stew in the Instant Pot! I usually make them all in the same week for this reason. They taste very different despite similar ingredients — so fun!
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot, soup, shrimp, easy recipe