Easy Instant Pot Tomato Soup

Instant pot tomato soup prepared for serving

5 from 7 reviews

This Easy Instant Pot Tomato Soup recipe is the perfect side, or main when paired with your favorite protein! It tastes so much like the Maryland Crab soup I love, and you’ll find it’s healthy and versatile. Plus it’s an excellent option for friends with food allergies and restrictions as it’s gluten-free, dairy-free, and vegan.


  • 1 medium leek, leaves and stalk sliced into thin disks
  • 3-4 large stalks celery, diced
  • 1 large handful baby carrots, chopped into 1 cm pieces
  • 2 large gold potatoes, cubed
  • 1 1/2 cups water
  • 1/4 cup dry red wine
  • 1 cup tomato puree
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • Optional: 16 raw shrimp, tails off and deveined


  1. Add all ingredients except shrimp to the instant pot. Close the lid and set for 18 minutes on high pressure.
  2. After cooking, allow to vent naturally for about 10 minutes before using the manual steam release button. If eating as a vegetable soup, that's it! If adding shrimp, continue to the next step.
  3. (Optional shrimp add-in) Add the shrimp to the instant pot. Set for 1 minute on high pressure -- shrimp cook very quickly. When cooking cycle is complete, use the manual steam release.


Note that it takes time for the instant pot to come to pressure. I added 10 minutes to the "cooking time" to account for that.

The shrimp don't require the entire cycle of coming to pressure and cooking for 1 minute. If I'm available, I often turn off the instant pot once I hear the liquid come to a rolling boil (usually before coming to pressure). By the time the steam is released and the soup cools, the shrimp are well-cooked.

This soup has very similar ingredients to this Easy Paella Recipe and the Northwest Beef Stew in the Instant Pot! I usually make them all in the same week for this reason. They taste very different despite similar ingredients -- so fun!

Keywords: Instant Pot, soup, shrimp, easy recipe