THE PICKY EATER
Prep Time: 10 min
▢ 1 tbsp organic olive oil ▢ 4 cloves garlic, minced ▢ 1½ cups chopped red onion ▢ ¼ tsp ground cumin ▢ ½ tsp salt ▢ ¼ tsp hot smoked paprika ▢ 28 oz can diced unsalted tomatoes ▢ ½-1 cup vegetable stock ▢ ¼ cup whole milk ▢ fresh basil or parsley
Ingredients
Prep Time: 10 min
01/05
Turn your Instant Pot to the sauté function. Add 1 tbsp olive oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, and 1/4 tsp hot smoked paprika. Sauté for 8 minutes, stirring.
02/05
Add 4 minced garlic cloves, sauté an additional minute. Deglaze onion from the pot by adding the vegetable broth and scraping the sides with a spatula.
03/05
Add 28 oz can diced tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Set to HIGH pressure for 15 minutes. Naturally release pressure for 10 minutes.