4.5
2 ratings

Instant Pot Zucchini Soup

Light and full of nutrients
Instant Pot Zucchini Soup
etorres/Shutterstock

Just because it's summer doesn't mean you shouldn't be able to enjoy a comforting bowl of soup. Use zucchini in place of something heavier for this Instant Pot zucchini soup recipe. 

Recipe courtesy of Corrie Cooks

Ready in
7 m
5 m
(prepare time)
2 m
(cook time)
2
Servings
264
Calories Per Serving

Ingredients

  • 2 zucchinis, chopped
  • 1 Cup water
  • 1 Cup coconut milk
  • 1.2 Teaspoons salt
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1/2 Teaspoon curry powder
  • 1/2 Teaspoon black pepper

Directions

Place zucchini on the trivet and trivet in the instant pot.

Add water in the instant pot and close the lid of the instant pot.

Set instant pot to Manual at high pressure and cook for 2 minutes.

Release the pressure quickly through steam vent.

Open the lid of the instant pot.

Transfer zucchini and all ingredients in a blender.

Blend until it becomes smooth.

Serve and enjoy.