Zucchini Soup is easy, filling, rich and creamy recipe prepared with just a handful of ingredients made in Instant Pot Pressure cooker.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Appetizer, Soup
  • Cuisine: American

Ingredients

  • 2 teaspoons olive oil
  • 1 small yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 large zucchini (diced (about 3-3.5 cups))
  • 1 cup vegetable broth ((or water))
  • salt (to taste)
  • black pepper powder (to taste)
  • 1/2 cup coconut milk (or heavy cream or half and half)

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat oil (or butter), add minced garlic and onions. Saute until they soften and turn translucent.
  2. Add diced zucchini, vegetable broth (or water), and salt.
  3. Close the lid securely, and turn the vent to " SEALING ". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 5 minutes.
  4. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid.
  5. Puree the soup using an immersion blender until smooth. (Or transfer the mixture to a traditional blender in batches and puree until smooth). Adjust seasoning.
  6. Lastly, add coconut milk or heavy cream, black pepper, and stir well. If you think the soup is too thick, you can add vegetable broth or coconut milk to the soup and Simmer for 2 minutes.
  7. Creamy Zucchini soup is ready to serve.

Stovetop Pot Method:

  1. Follow the same steps as the Instant pot, for Stovetop, Cover and simmer until the zucchini is soft, for about 20 minutes. Rest all the steps remains the same.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.