- Olive oil - Carrots - Onions - Whole tomatoes - Broth - Dried basil - Sugar - Salt - Dried oregano - Baking soda - Milk
In the insert of a 6-quart Instant Pot or other electric pressure cooker, heat the olive oil using the Saute function.
Add the carrots and onions, and cook, stirring often, until the onions start to turn translucent, 2-3 minutes.
Add the tomatoes, broth, basil, sugar, salt, oregano, and baking soda. Give the soup a good stir making sure to scrape the bottom of the pot thoroughly.
Secure the lid and cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes before quick releasing the remaining pressure.