Pressure Cooker Creamy Tomato Rice Soup Recipe

Pressure Cooker Creamy Tomato Rice Soup is made with pantry ingredients so it can be enjoyed year round! It’s easy, delicious and gluten-free!

Pressure Cooker Creamy Tomato Rice Soup

Pressure Cooker Creamy Tomato Rice Soup is proof of the fact that comfort food doesn’t have to be hard to make. This soup requires very little work -no sauteeing, no simmering, no chopping and very little stirring. It doesn’t get much easier than this folks! This tasty soup comes together easily by using pantry ingredients, which also means it can be made during any time of the year.

This tomato soup gets much of its flavor from the tomatoes. It’s no secret that San Marzano tomatoes are delicious. I use Tuttorosso San Marzano Style Chopped Tomatoes with Garlic, Basil, Olive Oil & Sea Salt to make this soup because they are a big part of what makes this recipe both simple and flavorful. (FYI, this is not a sponsored post. While I would love to work with this company, I buy these tomatoes because I love them.) Sometimes I like some texture to my tomato soup and these tomatoes provide that too. Adding a little cream cheese to the soup helps make it creamier and less acidic.

This soup is perfect for anytime you want a bowl of comfort, particularly busy weeknights. Here’s how you make it.

Equipment Needed

• electric pressure cooker (6 qt Zavor LUX LCD)
• silicone cooking spoon
• soup bowls

Ingredients

• 2x 28 oz cans Tuttorosso San Marzano Chopped Tomatoes with Garlic, Basil, Sea Salt and Olive Oil (do not drain)
• 1 cup long grain white rice
• 4 cups chicken broth
• 1 tbsp dried minced onion
• 4 oz cream cheese, softened (to taste, use more if desired)
• 1/2 cup heavy cream (to taste, use more if desired)

Instructions

Plug in the electric pressure cooker.

Pour the undrained tomatoes into the pot.

Add the rice to the pot, followed by the dried minced onion.

Pour the chicken broth into the pot.

Place the lid onto the pot and close to seal.

Set the pressure cooker to cook on manual high pressure for 15 minutes.

While the soup is cooking, cut the cream cheese into cubes or small pieces.

Once the cooking time has finished, do a quick pressure release.

Stir the soup.

Add the cream cheese and the cream to the pot.

Put the lid back on for 5 minutes.

Remove the lid and stir , making sure the cream cheese has completely melted and has combined with the soup.

Serve immediately with sea salt and pepper to taste.

Enjoy!