Instant Pot™ or Pressure Cooker Tomato Bisque (Tomato Soup)

As most of you know, I've been on a bit of an Instant Pot kick lately, so expect to see many of my recipes being converted for pressure cooking.

This week, I adjusted my Creamy Tomato Bisque recipe and served it during a visit from my in-laws with some nice toasted cheese sandwiches.  It was very well received, because who doesn't like grilled cheese and tomato soup?  The whole thing, start-to-finish, takes about a half-hour.

Instant Pot™ or Pressure Cooker Tomato Bisque

Note: If you wish, you can use 1/2 cup of water plus a generous tablespoon of Better than Bouillon.  If you have neither on-hand, water will do just as well.  A teaspoon of dried basil will also work here, though fresh has a much better flavor.

2 28-oz cans Whole or Crushed Tomatoes
2 sprigs fresh basil
1/2 cup chicken broth
1 small onion, minced
1/2 cup heavy cream or half & half
2 tablespoons unsalted butter
salt and pepper to taste
1/4 to 1/2 cup of sugar to taste
2 tablespoons olive oil

1. Switch the pressure cooker to saute mode.  Add olive oil and onions and sweat the onions until they just begin to soften.
2. Add tomatoes, chicken broth, a heavy pinch of salt and pepper, and basil.
3. Place the lid on the cooker and set the valve to closed/sealing.  Press Cancel, then Pressure Cook and set timer for 10 minutes.
4. Once the cooking cycle is complete, quick release pressure and carefully open the lid.
5. Using an immersion blender, blend the contents of the pot until it is as smooth as you can get it.
6. Place a wire mesh strainer over a bowl.  Working with one to two ladlesful at a time, pass the soup through the strainer, swirling and pushing with the back of soup ladle.  Discard the remaining seeds and tough bits.
7. Rinse the pressure cooker pot and return the soup to the pot.  Switch the cooker back to Saute and bring the soup to a bubble.  If it is too thin, allow it to reduce a bit.  Once it reaches the thickness you like, add salt, pepper, and sugar to taste.  If you're used to commercially canned tomato soup, you may like it on the sweeter side.
8. Melt in the butter and pour in the cream, stirring.
9. Serve with grilled cheese sandwiches, of course, preferably made with nice artisan bread.