Instant Pot Oats Tomato Soup

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recipe by Subhadra Burugula http://www.subbucooks.com

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    177

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: https://recipes.instantpot.com/recipe/oats-tomato-soup/

recipe updated Feb 4, 2020

Ingredients

  • Carrot icon
    Carrot
    1 (50g)
  • Tomato icon
    Tomato
    5 (700g)
  • Onion icon
    Onion
    about ½ units (70g)
  • Garlic clove icon
    Garlic clove
    5
  • Oil icon
    Oil
    2 tbsp (30g)
  • Quick-Cooking oats icon
    Quick-Cooking oats
    1 cup (163g)
  • Vegetable broth icon
    Vegetable broth
    3 cups (663g)
  • Salt icon
    Salt
    1 pinch
  • Chili powder icon
    Chili powder
    1 pinch
  • Black pepper icon
    Black pepper
    as needed

Tools

  • 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. Cancel - Sauté
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, Low, 2 min
  13. Natural release
  14. Blend with stick blender until smooth
  15. Add chili powder and black pepper to the inner pot
  16. If desired adjust the consistency of soup
  17. Serve hot
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