Instant Pot Roasted Red Pepper and Tomato Bisque

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

When choosing tomatoes for this soup, get ones that are very ripe, as the natural sugars and brightness of the soup will be enhanced. If tomatoes are out of season, use a 28-ounce can of whole tomatoes with juice, decrease the chicken broth to 3 cups, and follow the recipe accordingly.

Inspired by:

recipe updated Feb 5, 2020


  • Sweet onion icon
    Sweet onion
  • Balsamic vinegar icon
    Balsamic vinegar
    2 tsp (10ml)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Tomato icon
    8 (1120g)
  • Roasted red pepper icon
    Roasted red pepper
    340g (about 4¼)
  • Chicken broth icon
    Chicken broth
    4 cups (996g)
  • Dry sherry icon
    Dry sherry
    1 tbsp (15g)
  • Fresh basil icon
    Fresh basil
    about ¼ cup (11g)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    1 tsp (2g)
  • Whole milk icon
    Whole milk
    1 cup (264g)


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

Step preview

  1. Add balsamic vinegar and olive oil to the inner pot
  2. Heat - Sauté, Normal, 30 sec
  3. Then add celery stalk and sweet onion to the inner pot
  4. Sauté until translucent - 5 min
  5. Add tomato to the inner pot
  6. Cook until softened - 3 min
  7. Add roasted red pepper, chicken broth, dry sherry, fresh basil, salt and black pepper to the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 7 min
  10. Quick release
  11. Add whole milk to the inner pot
  12. Purée with stick blender
  13. Ladle bisque into four bowls and garnish with remaining basil
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