This soup is hearty and oh-so-delicious, combining mild Italian sausage with three kinds of tomatoes as well as carrots and pasta. Perfect for cold nights.
With the inner pot inserted in the Instant Pot, select the sauté function and set the temperature to Normal.
When "Hot" appears on the display, add the olive oil and the sausage, breaking it up with a spoon or spatula. Cook for about 5 minutes, until the sausage is starting to brown.
If there is quite a bit of fat accumulated at the bottom of the pot, you can drain it before continuing if you prefer.
Add the carrots and onions, stir to combine, and cook until the onion starts to turn translucent. Add the garlic and cook for about 30 seconds.
Add the three cans of tomatoes, dried basil, chicken broth, salt (if using), and a bit of freshly ground black pepper.
Close and lock the Instant Pot lid, and seal the steam valve. Set to Meat/Stew at Normal temperature, and set the timer for 30 minutes.
When the timer is up, manually release the pressure by switching the steam valve to vent. Check your owner's manual if you need any guidance here.
Taste for any additional seasoning you might want to add. If serving with some already-cooked pasta, add it to your individual bowls to serve rather than adding directly to the Instant Pot. Otherwise, the pasta will get soggy if you're saving any for leftovers.
You probably won't need the salt unless you're using no-salt tomatoes and low sodium chicken broth.