Instant Pot carrot soup is so easy and a healthy start to any vegan or vegetarian dinner. Made with fresh vegetables and 5 other ingredients you can make it your meal tonight.
Looking for a vegetarian Instant Pot recipe, or something healthy for dinner? This Instant Pot carrot soup is the answer to both of those desires. Made with 6 simple ingredients that are fresh and in season, it’s a cheap meal that even the youngest members in your family will enjoy. (affiliate links present)
- This time of year I’m trying to create as many healthy Instant Pot recipes as possible using what’s in season. Carrots are one of those vegetables that are always available which is nice. If you just can’t get enough of them, this is the best carrot soup you’ll make!
Have a little one at home but want them to enjoy the same meal??
Make this into Instant Pot baby food too!
Like I said, you only need a few things to throw together this one pot meal.
Ingredients for Instant Pot carrot soup:
- Vegetable stock or broth
- Olive oil
- Ginger if you want carrot ginger soup
- Salt and pepper to taste, optional
Beyond that you’ll need a blender or immersion blender to make it smooth.
- I have even found everything at our local Dollar store which lands this on our list of cheap Instant Pot recipes too!
Yes, this is a vegan carrot soup recipe as well as a vegetarian option. Of course if you aren’t either of those it is excellent too but I say that because this dinner is something everyone can enjoy.
Want to make a creamy carrot soup?
- Just add some coconut milk at the end of the cooking process before you blend it together. This will bring a creaminess to your meal with just a touch of sweetness. Either way it is delicious and one of our favorite Instant Pot soup recipes.
Steps for making pressure cooker carrot soup
Step 1 – Peel your carrots and cut them into chunks, then add the carrots into your pot.
Then – Dice the onions and garlic and add those in too with your olive oil and set pot to saute. Cook just until onions are translucent and have softened. If you want to add ginger do so for the last minute of this step.
Next – Add your broth and close lid and steam valve. You will be cooking this using the soup setting for 15 minutes. Then allow steam to naturally release. This will take about 15 minutes as well.
Since it’s pressure cooked on high pressure essentially the carrots will be very soft when it’s done. If you like a chunky carrot soup then just use a mashed potato masher to break them down. If you want it creamy then use a blender, add some coconut milk before blending if you choose to add some of that.
If you want to use your stove top you can do that as well, it will just take longer.
- Follow the steps below as far as sauteeing in a large pot.
- Add the garlic, olive oil, onions and carrots during this time until onions become somewhat clear in color.
- After adding broth put on a lid and reduce heat to low so it is at a slow simmer for at least 20 minutes.
- You’ll want to tend to it stirring every 5 minutes or so.
- Keep on stove until carrots are as soft as you’d like them to be, then remove from heat.
- Allow to cool and add to blender, or use immersion blender inside your pot.
- Do not use this type if you are using a non stick pot.
Optional add ins:
- Touch of Tobasco if you want it hot add a few drops
- Coconut milk for a touch of sweetness and a creamy Instant Pot carrot soup
- Squeeze of 1/2 a fresh lime for an added flavor profile
Other vegetable soups you’ll love too:
This healthy soup has carrots in it too!!
- Our Instant Pot split pea soup recipe is so simple to make with dry split peas in no time.
- This Instant Pot barley soup has carrots too!
- We share 3 pressure cooker vegetable soup recipes here. You can pack them into these!
- If you’re looking for a heartier meal, this stew has lots of veggies and meat.
- Pressure cooker broccoli cheese soup is always a winner too in our house.
Can you freeze carrot soup?
Yes! I like putting single servings into freezer containers and then pop it out into a microwave safe bowl to reheat in the microwave. Reheat in 30 second intervals stirring in between each time so it heats evenly.
Serve this with our pull apart bread recipe that is semi homemade with refrigerated biscuits.
Instant Pot Carrot Soup
- Put Instant Pot on saute and add oil, onions and carrots. Cook until onions are translucent. Then add garlic and ginger for one minute of cooking. Then turn pot off.
- Add broth and any salt and pepper you'd like to include (I prefer to season when it is done).
- Close lid and steam valve and push the soup button. Cook for 15 minutes, then allow pot to naturally release steam for 15 minutes. Release rest of steam.
- Use immersion blender right in the pot to puree or wait until it cools and then pour into a blender and smooth.