Ingredients
Equipment
Method
- Set the Instant Pot to sauté mode and heat the olive oil. Add the onions and cook until translucent, about 3 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the tomatoes (whole or diced, with their juices), broth, tomato paste, sugar, salt, and pepper.
- Cancel sauté mode. Lock the lid, set the valve to sealing, and pressure cook on high for 15 minutes.
- Allow a 10-minute natural release, then quick-release any remaining pressure.
- Add the fresh basil and heavy cream. Blend until smooth using an immersion blender (or transfer in batches to a standing blender). Taste and adjust seasoning, then serve hot.
Nutrition
Notes
Net carbs: 14g per serving (18g total carbs minus 4g fibre).
Dried basil warning: Don't substitute dried basil — it doesn't have the same fresh aromatic profile. Use fresh basil or omit and add fresh at the table.
Dairy-free substitution: Replace heavy cream with coconut cream or cashew cream — same proportions, slightly different but equally good texture.
Storage: Refrigerator up to 5 days, freezer up to 3 months.
Reheating: Stovetop over medium-low heat, stirring occasionally to prevent the cream from separating.
