Set the instant pot to the sauté option, add oil then sauté onions for 1 minute or until it is translucent.
Add garlic and sauté for another 30 seconds.
Add carrots and celery and cook for a couple of minutes.
Add diced tomatoes and wait for it to boil up again, about 5 minutes.
Sprinkle the flour over and mix.
Stir in all the remaining ingredients.
Turn Instant Pot off, close the lid and set the valve to”sealing”.
Press the Pressure Cook button and cook on high for 5 minutes. It will take 7-8 minutes to reach the proper pressure level.
Let it naturally release for 5 minutes then release the rest of the pressure manually.
Blend your soup in your blender or using an immersion blender.
Taste and adjust the seasoning if needed.
Serve with grilled cheese sandwiches, garlic brad, croutons , crushed red pepper flakes… etc