Instant Pot Creamy Tomato Pesto Soup

INGREDIENTS

2 28 ounce cans

of whole, peeled San Marzano tomatoes

bag of frozen cauliflower

1 32 ounce container

of chicken bone broth

3 tbsp

basil pesto (I used this dairy-free brand, but you can also make your own) plus extra for garnish

1 tsp

salt (to taste)

1 tsp

garlic powder

1 tsp

dried oregano

1/2 tsp

black pepper

basil leaves, for garnish