Instant Pot Roasted Bell Pepper And Tomato Bisque

5 from 3 votes

Instant Pot Roasted Bell Pepper And Tomato Bisque

Satisfy your winter weather cravings with a hot bowl of this lusciously creamy Instant Pot Roasted Red Pepper and Tomato Bisque. On a cold winter night, this one-pot bisque will warm you up from the inside out.

Prep: 10

Cook: 15

Bake time30

Total: 55

Course: Soups

Cuisine: American

Servings:

Calories: 248kcal

Author: Ruchi

Ingredients

ROASTING VEGETABLES

6 medium Tomatoes rinsed and halved
1 large Red Bell Pepper de-seeded and cut into large chunks
3 cloves of Garlic
2 tablespoons Avocado Oil
⅓ teaspoon Salt
⅓ teaspoon Coarsely crushed black peppercorns

FOR THE BISQUE

1½ tablespoons Avocado Oil
2 - Bay leaves
1 medium Onion peeled, rinsed, and chopped
1 cups Carrots roughly chopped
1 cup Zucchini peeled, rinsed, and chopped
1¾ cups Tomato puree
¾ teaspoon Crushed red chili flakes
½ teaspoon Dried Rosemary
½ teaspoon Dried Thyme
- - Salt to taste
6-7 tablespoons Fresh Basil leaves rinsed and chopped
2 cups Vegetable Stock
1 teaspoon Tamari
¾ tablespoon Brown sugar

GARNISHES

- - Fresh Parsley Leaves
- - Pinenuts

US Customary - Metric

Instructions

ROAST VEGETABLES

Preheat oven to 425 degrees F.
Rinse tomatoes and red bell pepper under tap water. Cut the peppers in half lengthwise, clean out the core and the seeds. Discard them. Slice tomatoes in halves.
On a greased baking tray, arrange the tomatoes and bell peppers in a single layer with the cut-side down.
Toss in garlic pods. Brush the tomatoes and bell pepper with oil and season with salt and pepper.
Bake them on the bottom shelf of the oven for 30 minutes.

MAKING OF THE BISQUE

Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and sauté for 1 minute. This way, the leaves will release more flavor.
Add chopped onions. Cook for 2-3 minutes until onions are soft and fragrant.
Add chopped carrots and cook for another 2 minutes. Toss in chopped zucchini and mix to combine.
Stir in the tomato puree. Add red chili flakes, rosemary, thyme, fresh basil leaves, and salt to the Instant Pot insert.
Pour in vegetable stock. Stir to combine. Add tamari and brown sugar. Mix until combined.
Finally, add the roasted bell peppers, garlic, and tomatoes to the insert.
Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Butternut squash curry for 8 minutes on HIGH.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid. Just before you blend the bisque, remove the bay leaves and discard.
Blend the bisque using an immersion blender until smooth.
Once blended, do the taste test and adjust the spice level. Serve warm with some homemade garlic rolls and topped with fresh parsley leaves and pinenuts.

Notes

Can you adjust the spice level on this bisque?

Absolutely! This red bell pepper and tomato bisque is on the sweet side; therefore, I have added 3/4 teaspoon of chili flakes, and everyone approved of it.

But everyone has their spice level. Hence, use your spice level as a guide.

Can you use store-bought roasted red tomatoes and Red Bell peppers?

Yes, you most certainly can. Not only will it save time, but it will also taste equally good. Drain the liquid and add the roasted bell pepper and red tomatoes as directed in step 11.

What other additions can you make to this bisque?

This recipe has many vegetables, but you can add other veggies like sweet corn and mushrooms if you still like to add more. Add anywhere from 1/4 cup to 1/2 cup of each.

This recipe is meatless. However, you can add any cooked meat you like.

Can you double on this Red bell pepper and tomato bisque?

Of course! This recipe serves four. If you plan to accommodate a large gathering, then you might have to double up on the recipe.

How long is Red Bell pepper and tomato bisque good for?

Once prepared and cooked, this bisque will last in the refrigerator for 3-4 days in a sealed container.

Can you freeze this Roasted Red Bell Pepper and Tomato Bisque?

Yes, you sure can! This is a freezer-friendly recipe. Red bell pepper and tomato bisque can be stored in the freezer for up to 3 months.

To freeze, allow the bisque to cool comfortably. Then transfer it to portion-sized containers or freezer bags and store them away.

Nutrition