Instant Pot Bacon Tomato Bisque Soup

Instant Pot Bacon Tomato Bisque soup is quickly becoming a family favorite recipe! It is so creamy and has the wonderful tastes of carrots, tomatoes, and bacon and astounding seasoning. You will be coming back for another bowl!

I don’t know about you, but I love to make soups during the winter. They are normally pretty simple to make and warm you up when it’s cold out. 


This Instant Pot Tomato and Bacon Bisque Soup, will be one you want to make over and over again. Besides being absolutely delicious, the Instant Pot makes it simple!


Have you been wanting to try other Instant Pot recipes? We have so many on our website! Some of our favorites are Instant Pot Creamy Chicken Soup, Instant Pot Honey Sesame Chicken, and you can’t leave out the delicious Instant Pot Shredded Chicken Tacos.


While you are keeping those in mind lets get to work on making this absolutely divine Lobster bisque soup!

Check these lists to make sure you have everything you need to make this Instant Pot soup recipe:

Instant Pot bisque recipe ingredients:

  1. Carrots
  2. Celery
  3. Diced tomatoes
  4. Green onion
  5. Garlic
  6. Butter
  7. Chicken broth
  8. Old Bay Seasoning
  9. Oregano
  10. Parsley
  11. Ground black pepper
  12. Paprika
  13. Bacon
  14. Heavy Whipping cream


Instant Pot dinner recipe tools:

  • Instant Pot
  • Immersion blender (we used THIS one)
  • Spatula


We did use an immersion blender to make this soup smooth, but if you don’t have an immersion blender, you can just use an electric hand mixer and it will get the job done! The immersion blender just speeds the process up a bit.

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Let’s cook this bacon tomato bisque in the Instant Pot:

To start place the butter, minced onions, carrots, celery and garlic into the Instant Pot and press the saute button on the Instant Pot. Saute for about 7 minutes or until the carrots and celery are soft and the onions are almost translucent. 

Once they have reached translucency, add the tomatoes to the Instant Pot. 

Next, add half of the cream and store. Then, pour in the chicken broth along with the Old Bay seasoning, oregano, parsley, freshly ground black pepper, and paprika.

Again, mix everything together well.

Cook the bisque mixture in the instant pot for about 7-10 minutes. While it pressurizes, cook the bacon according to your preference.

I prefer mine baked in the oven, because it makes the bacon crunchy. If you like your chewy, you want want to cook it in a pan or on a griddle, to keep a closer eye on it.

Once the bacon is cooked, tear or chop it into small pieces.

Once the soup has completed it’s cooking time, you will want to let it vent or naturally release. 

After the Instant Pot has come to full pressure and has completed the cook cycle, allow the Instant Pot to naturally release the pressure, rather than doing a quick release. 

Now that the pressure has been released from the Instant Pot, remove the lid. You can use an immersion blender, but I also like to use my real blender as well. It works great. I like mine with a few little chunks and not completely purred, but you can blend to your preference. 


One side that I LOVE to have with this bisque is cheddar bay biscuits! If you are up for making your own while the soup is pressurizing in the Instant Pot, take a look at this wonderful cheddar bay biscuits from 


Healthy soup to make for the winter season:

While winter is still in full bloom, we love to make chicken soups for all the added benefits. You can watch our favorite Instant Pot Healthy Chicken and Potato Soup on our YouTube channel! It is so easy and delicious. Even your kids will LOVE IT!



Check out these Instant Pot recipes you will love!

Serves: 4-6

Instant Pot Bacon Tomato Bisque Soup

20 minPrep Time

18 minCook Time

38 minTotal Time

Save RecipeSave Recipe


  • 1 Tablespoon butter
  • 1/2 cup carrots (finely diced)
  • 1/2 cup celery (finely diced)
  • 6 green onions (finely diced)
  • 2 cloves garlic (minced)
  • 1 (29 ounce) can petite diced tomatoes
  • 32 ounces low-sodium chicken broth
  • 1 Tablespoon Old Bay Seasoning
  • 1/2 teaspoon oregano
  • 1/2 teaspoon parsley
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 pint heavy whipping cream
  • 6 slices bacon (cooked and crumbled)


  1. Place butter, minced onions and garlic into the instant pot and saute for 7-8 minutes.
  2. Add your diced tomatoes to the instant pot, as well as the chicken broth and spices.
  3. Add half the cream, stir, and let cook in the instant pot for 8 minutes.
  4. Once the pot comes to full pressure and completes the cook cycle, allow the Instant Pot to naturally release the pressure.
  5. Using an immersion blender, or food processor to puree the soup mixture to desired chunkiness. I like a medium puree.
  6. Add the remaining cream and stir in the bacon pieces.
  7. Top with green onions and sour cream if desired.



2634 cal


255 g


33 g


63 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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