This velvety soup comes together right in the Instant Pot, starting with softened onion and garlic and a spoonful of tomato paste cooked until deeply fragrant. Crushed tomatoes and broth pressure cook for just ten minutes, melding into a rich base that gets blended completely smooth with a handful of fresh basil. A finish of heavy cream turns it into something silky and luxurious, with just a touch of sugar and oregano rounding out the flavor. Ladle it into bowls with extra basil on top and crusty bread on the side for dipping, and you've got a comforting, restaurant-worthy bowl that's easy to control from start to finish. It's a great pick if you're keeping an eye on how much salt ends up in your bowl, since you're the one seasoning it to taste.
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Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and tomato paste and cook, stirring constantly, until fragrant and the paste darkens slightly, about 1 minute. Watch closely so the garlic does not brown.
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