Roasted Red Pepper and Tomato Bisque


  • 1 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 1 small sweet onion
  • 1 stalk celery
  • 8 medium tomatoes
  • 12 ounce jar roasted red peppers
  • 4 cups chicken broth
  • 1 tbsp cooking sherry
  • 1/2 cup julienned fresh basil leaves
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup whole milk
  • Press the Sauté button on the Instant Pot® and heat oil and balsamic vinegar 30 seconds. Add onion and celery to pot. Sauté 5 minutes until onions are translucent. Add tomatoes and sauté 3 minutes until tomatoes start to break down.
  • Add roasted red peppers, broth, sherry, 1/4 cup basil, salt, and pepper to pot. Lock lid.
  • Press the Manual or Pressure Cook button and adjust cook time to 7 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
  • Add milk to pot. Use an immersion blender to purée the bisque in pot or use a stand blender to purée the bisque in batches.
  • Ladle bisque into four bowls and garnish with remaining basil. Serve warm.
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