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Instant Pot Tomato Soup

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 to 8
Calories: 284kcal

Ingredients

  • 4 Tbs. butter
  • ½ small onion minced
  • 6 Tbs. whole wheat flour
  • ¼ tsp. baking soda
  • 96 oz. tomato juice
  • 4 cups milk cold
  • 4 tsp. sugar
  • salt and pepper to taste
  • ⅛ tsp. garlic powder

Instructions

  • Hit the sauté button and cook the onion and celery in butter until tender.
  • Add the remaining ingredients and set the cook time for 10 minutes.
  • Do a quick pressure release.

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 10g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 239mg | Potassium: 1292mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2538IU | Vitamin C: 84mg | Calcium: 236mg | Iron: 2mg