2 Tbsp extra-virgin olive oil

1 large yellow onion, diced

2 Tbsp minced garlic

1 (14 oz.) can crushed tomatoes

1 (28 oz.) can tomato purée

1 cup heavy whipping cream

1 Tbsp kosher salt

2 Tbsp Worcestershire sauce

1/2 Tsp cracked black pepper

French baguette cut into slices

Shredded Parmesan cheese

Fresh parsley

Turn your Instant Pot to the sauté function – add olive oil and diced onion. Cook until soft and translucent. Add garlic. Pour in crushed tomatoes, tomato purée, heavy whipping cream, salt, Worcestershire sauce and pepper.
Place and secure lid. Turn pressure valve to the SEAL position. Turn on the Soup/Stew feature and pressure cook for 10 minutes.  Release the valve – and allow to vent.

Serve with a toasted and sliced baguette.