Use the Instant Pot's sauté function to caramelize garlic and onions in oil before adding other ingredients—this builds a deep flavor foundation that mimics slow-simmered soup.

Use vegetable or chicken broth instead of water, and opt for low-sodium varieties so you can control seasoning—this elevates the soup's overall complexity and richness.

After cooking, use an immersion blender to partially puree the soup while leaving some chunks intact—this creates a luxurious, restaurant-quality consistency that's more satisfying than chunky versions.

Add heavy cream or Greek yogurt after cooking rather than during, as high heat can cause separation—drizzle it into individual bowls or swirl it through the pot just before serving.

Stir in a teaspoon of sugar or balsamic vinegar to the finished soup to round out the tomato's acidity and enhance all the other flavors without tasting sweet.