- 10 minutes
- 25 minutes
This creamy soup is the perfect meal for a cool day. Low in fat but rich in flavor, it takes less than 30 minutes to cook in an instant pot. And since the only thing youâ re required to chop is a bit of onion and garlic, itâ s a breeze to prepare, too.
- Place all ingredients in an instant pot, including the entire contents of the cans of tomato and artichoke hearts. Select the Soup setting and leave to cook for 25 minutes. If not using an instant pot, bring contents to a boil, then allow to simmer for 40 minutes or until onions are soft.
- Release the pressure valve on the instant pot and remove the lid. Use an immersion blender to puree the contents or allow to cool slightly before transferring to a blender and processing the soup until a smooth and creamy consistency is formed. Serve hot topped with fresh sage and basil if desired.