Instant Pot Tomato Spinach Soup
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
6servings 5minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Instant Pot Tomato Spinach Soup
Grilled Cheese Croutons
Instructions
Instant Pot Tomato Spinach Soup
  1. Gather and Prep all of your ingredients. Dice Onion and grate your carrot.
  2. Turn your Instant Pot on the Saute mode and add olive oil. When it is hot, add the onion and the carrot and saute for a couple of minutes or until softened, stirring often. Add garlic and saute for another minute or less.
  3. Add tomatoes, broth, basil, salt, pepper and red pepper flakes into the Instant Pot. Turn off Saute mode. Secure lid and turn the nozzle to Sealing, and set High Pressure Cooking to 15 minutes. After pressure is reached, the 15 minute cook time will begin to count down.
  4. Once 15 minute cooking time has elapsed, let pressure release naturally for about 10 minutes, then turn nozzle to Venting to release any additional pressure. (During the 10 minute time that the pressure is releasing, make your grilled cheese sandwiches)
  5. Remove lid after pressure has completely released. Carefully stir in the evaporated milk, then the spinach. Let soup completely heat thru on the warm setting before spooning into bowls.
Grilled Cheese Croutons
  1. Spread a thin layer of butter on each slice of bread. Place butter side of bread down in a large non-stick skillet. Add cheese on top of bread and cover with additional slice of bread, butter side up. Heat skillet to medium. Let grilled cheese cook slowly to achieve a golden brown color on each side. When both sides are cooked to perfection and cheese is melted, remove to let cool slightly.
  2. When cooled slightly, cut the grilled cheese sandwich into small cubes and serve on top of soup.