Instant Pot Oats Tomato Soup

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recipe by Subhadra Burugula

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Filled with fiber and protein, this tomato soup is divine. Bonus? No Heavy cream or corn flour! Must try for tomato soup lovers.

Inspired by:

recipe updated May 7, 2020


  • Carrot icon
    1 (about 50 g)
  • Tomato icon
    5 (about 700 g)
  • Oil icon
    2 tbsp (about 30 g)
  • Onion icon
    ½ (about 70 g)
  • Garlic clove icon
    Garlic clove
    5 (about 30 g)
  • Quick-cooking oats icon
    Quick-cooking oats
    1 cup (about 163.2 g)
  • Vegetable broth icon
    Vegetable broth
    3 cups (about 662.98 g)
  • Salt icon
    1 pinch (about 0.38 g)
  • Chili powder icon
    Chili powder
    1 pinch (about 0.17 g)
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Stick blender
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Then add onion and garlic clove to the inner pot
  4. Fry until light golden
  5. Add quick-cooking oats and carrot to the inner pot
  6. Fry - approx 1 min
  7. Add tomato to the inner pot
  8. Fry - 3 min
  9. Add vegetable broth and salt to the inner pot
  10. Close and lock the lid and turn the steam release handle to Sealing
  11. Pressure cook - Manual, Low, 2 min
  12. Natural release
  13. Blend with stick blender until smooth
  14. Add chili powder and black pepper to the inner pot
  15. If desired adjust the consistency of soup
  16. Serve hot
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