📖 Instructions

1. First things first: Grab your Instant Pot. Give it a quick rinse, just 'cause you're a clean freak like me! (Or maybe not. I won't judge).
2. Next up: Dice one large onion. Yeah, I know, onions make you cry. Embrace the tears, my friend. Think of it as a cleansing ritual.
3. Now: Saute the onion in two tablespoons of olive oil inside your Instant Pot's sauté function until it gets a nice golden hue. About 5 mins—don't burn it, okay? We want yummy, not charred.
4. Time for the tomatoes: Add one (28 ounce) can of crushed tomatoes and one (15-ounce) can of tomato sauce. Stir it up! Make sure everything is well combined.
5. Add in the flavor bombs: Throw in four cloves of minced garlic. A dash of salt and black pepper. And don't forget one teaspoon of sugar to balance the acidity.
6. Pour it up: Add 2 cups of vegetable broth. Stir in gently to create a dreamy tomato mixture.
7. Seal the deal: Close the lid and set the valve to "sealing".
8. Pressure cook: Cook it on high pressure for 5 minutes. Let it naturally release pressure for 10 minutes after the timer goes off.
9. Quick release: Carefully quick release any remaining pressure. Trust me; you don't want a steam burn, it's not fun!
10. Blend it!: Carefully use an immersion blender to blend the soup until it's perfectly smooth. Or, if you don't have one, carefully transfer the soup into a regular blender.
11. The croutons: In a skillet, melt 2 tablespoons of butter over medium heat. Add 4 slices of bread. Grill them until golden brown on each side. Make sure they’re crispy, not soggy!
12. Cut the croutons: Remove from heat and cut into bite-sized croutons.
13. Serve: Ladle the soup into bowls and top with your amazing grilled cheese croutons. A drizzle of olive oil or a sprinkle of Parmesan is optional—but let's be honest, it's highly recommended!
14. Enjoy!: Savor this delicious soup. You deserve it after all that effort! Seriously, take a minute to appreciate what you made. You’re a culinary rockstar!