Instant Pot Carrot Soup

By Lori

4 Person

26 Minutes

356 Calories

Instant Pot Carrot Soup – a creamy pressure cooker soup that is so easy to make! This cozy spicy and sweet carrot soup is the perfect comfort food for cold days and ready in under 30 minutes. This easy and creamy carrot soup recipe is perfect for colder days and only takes a few minutes of hands-on time. It’s so smooth but made without cream or canned soup bases – a great healthy comfort food recipe that makes you feel cozy and warm!

Ingredients

Leaves fresh cilantro, for serving
Freshly ground pepper
Kosher salt
1 tbsp. Sriracha
13.5 oz. Unsweetened coconut milk
2 cups Low-sodium chicken broth
1/4 tsp. Brown sugar
1 pound Carrots, peeled, chopped
1 tbsp. Minced ginger
1 clove Garlic, minced
1 Medium onion, chopped
1 tbsp. Oil
1 tbsp. Unsalted butter

Method

01

Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.
02

Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
03

Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce.
04

Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
05

Use an immersion blender to puree the soup or let it cool slightly, then purée in a blender until smooth.
06

Season with salt and pepper to taste. Serve garnished with coriander.

Related Tags

Instant Pot Carrot Soup

4.9

( By Lori )

01 Information

Grade easy
Serving 4 servings
Calorie 356 Kcal
Prep Time 10 Mins
Cook Time 16 Mins
Total Time 26 Mins

02 Ingredients

Leaves fresh cilantro, for serving

Freshly ground pepper

Kosher salt

1 tbsp. Sriracha

13.5 oz. Unsweetened coconut milk

2 cups Low-sodium chicken broth

1/4 tsp. Brown sugar

1 pound Carrots, peeled, chopped

1 tbsp. Minced ginger

1 clove Garlic, minced

1 Medium onion, chopped

1 tbsp. Oil

1 tbsp. Unsalted butter

03 Method

Step 1

Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.

Step 2

Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.

Step 3

Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce.

Step 4

Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.

Step 5

Use an immersion blender to puree the soup or let it cool slightly, then purée in a blender until smooth.

Step 6

Season with salt and pepper to taste. Serve garnished with coriander.

04 Author