50gParmegiano-Reggiano cheese(grated using a microplane grater)
fresh thyme, more Parmegiano-Reggiano, red hot chili flakes, toasted garlic bread for serving
Add all the ingredients except for the cheese to your Instant Pot.
Break up the whole tomatoes with a spatula a little bit.
Close and lock the lid.
Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 1 minutes. Depending on your Instant Pot model, it'll take around 13-16 minutes to come to pressure.
Once the Instant Pot beeps that the 1 minute of cooking are done, do a quick release. This will take about 3 minutes.
Add the cheese that was grated on a microplane grater to the soup and mix until it's fully melted.
Serve with extra shaved Parmegiano-Reggiano, some fresh thyme, and a few sprinkles of red hot chili flakes.
Add garlic bread on the side.
Seasonings are a very personal choice. Feel free to use different herbs and amounts.
Microplane grater makes really fine grated cheese that melts perfectly into the soup.