Instant Pot Potato Tomato Soup

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Click the pin button at the top to save this recipe for later!

It’s Monday and here in San Francisco we are all stuck inside.

The air quality is still really bad from the fires up north.  It means that a lot of people are having to make due with what they have inside, with playing inside, and with a ton of movies to keep a toddler entertained for hours on end.

If you are wondering how you can help the people affected by the Butte County fire, please visit this link and it will show you a few ways.  I feel like right now, everyone in California needs to pull together to help out our neighbors who are hurting so bad.

I was going to order take out for Braedon and my lunch, but did not want someone to be outside longer than they should be, so I looked in my vegetable drawer and tried to figure out what I could make in the Instant Pot.

I decided that B and I needed to eat a lot more vegetables than we have been eating, so I cut up squash, potatoes, tomatoes, and carrots and threw them in the Instant Pot to create an awesome Potato and Tomato soup!

instant pot potato tomato soup

Instant Pot helps you

Even if you do not want to cook and just want your kid to eat somewhat healthy on a lazy day

I know it sounds weird together, but believe me, it was amazing. So amazing that I’m doing a blog post on a day that I wanted to take off!

You cannot really taste the squash or carrots, but the tomato sings and the potato makes it super thick without any added thickener! So amazing!

instant pot potato tomato soup

Braedon ate 2 bowls, so this is toddler approved! (Just make sure to serve it with grilled cheese to dip in it!)

Instant Pot Potato Tomato Soup

Instant Pot Potato Tomato Soup


Published 11/12/2018


  • 1.5 lbs red potatoes peeled and cut into chunks
  • ½ lb orange carrots, peeled and cut into chunks
  • 1 yellow squash chopped
  • 2 lbs roma tomatoes chopped
  • 2 cups vegetable broth
  • 2 tbs Oregano
  • 2 tsp Sage
  • 2 tbs garlic powder
  • 1 tsp thyme
  • 2 bay leaves
  • Salt and Pepper to taste
  • ¼ cup heavy cream


  1. Put all ingredients except heavy cream into Instant Pot. Put a couple of pinches of salt and pepper in.
  2. Put Instant Pot on Manual High Pressure for 35 minutes, QR Pressure
  3. When finished, pour cream in and use an immersion blender to make it smooth and creamy
  4. Taste and adjust salt and pepper as needed
  5. Serve with a sprinkle of parmesan and croutons and a small trickle of cream
Instant Pot Potato Tomato Soup
Instant Pot Potato Tomato Soup

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