Cream of Tomato


  • 1 kg/2 lb of tomatoes
  • ½ onion
  • 1 bell pepper
  • ¼ cup coconut milk or cream
  • 3 tbsp olive oil
  • 2 cloves garlic
  • Handful of basil
  • ½ tsp oregano
  • 1 tsp Latin all-seasoning mix
  • ½ tsp celery salt, or plain salt
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, add olive oil, onion and garlic. Then add the tomatoes, bell pepper and basil. Sauté.
  • Add the salt, Latin spice blend (garlic powder, oregano, black pepper, cilantro, cumin), oregano and coconut milk or coconut cream.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 7 Minutes.
  • Release steam and process.
  • Serve hot, can be paired with an Instant Vortex-grilled cheese sandwich.
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