Instant Pot Carrot Soup is simply delicious. This carrot soup recipe only has a few ingredients, and is easy to make. This pressure cooker carrot soup is so comforting and yummy!
Instant Pot Carrot Soup
Today's Instant Pot Recipe is a very simple, and delicious carrot soup. This soup comes out flavorful and thick, without adding any thickeners.
This pressure cooker carrot soup is a healthy soup recipe, and is vegetarian & vegan if you use vegetable broth.
When I make this carrot soup recipe for my family, I like to use chicken broth for a richer flavor.
The Carrots Make The Soup
I know, this is carrot soup, so of course the carrots make it! What I mean by this is that the better the carrots taste, the better the soup will taste.
Try to get the freshest, sweetest carrots you can find. You can use frozen carrots if you need to in a pinch.
A few words about the onion
I like to use a yellow onion, as I enjoy the stronger onion flavor. You can use a sweet onion if you like as well.
Whichever onion you use, please be sure to sauté it until it just starts to brown. This gives the onion an almost grilled flavor.
Much like the way onions are cooked in fajitas, that unmistakable aroma is also carried into the flavor.
I think this really takes this pressure cooker carrot soup to a higher level.
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If you make this tasty pressure cooker carrot soup, please leave a comment with a star rating below. I'd love to know how you liked it!
Instant Pot Carrot Soup is a light and delicious vegetarian soup made with flavorful carrots and vegetable stock. So easy and tasty!
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1 small Yellow Onion, chopped
- 2 lbs Fresh Carrots, chopped
- 2 cloves Garlic, pressed or minced
- ¼ teaspoon Thyme Leaves (not ground)
- ½ teaspoon Kosher Salt
- ¼ teaspoon Pepper
- 4 cups Low Sodium Vegetable Broth (or chicken)
- Fresh Dill or other Herbs
- Sour Cream
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Have everything ready to go before you start cooking the soup.
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Turn on the Sauté setting. When hot, add the oil and butter.
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Add the onion and cook, stirring occasionally, until it starts to brown.
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Add the carrots and garlic. Cook for about a minute, stirring frequently so the garlic doesn't burn.
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Add the thyme, salt, pepper, and broth. Stir.
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Close the lid and set the steam release knob to the Sealing position.
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Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
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When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
Be careful and keep an eye on it in case soup comes out of the vent. If it does, close it and release the steam in smaller bursts.
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When the pin in the lid drops back down, open the lid.
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Use an immersion Blender to puree the soup in the pot.
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Serve with a dill (or other herb) garnish, and a dollop of sour cream, if desired.
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Pin This Instant Pot carrot soup Recipe
Sandi
Wasn't quite sure how I was going to like this recipe but I had so many carrots so I thought what the heck.
Let me tell you I was not at all disappointed!
The two things I did different was I used regular chicken broth and after tasting it thought it needed a little something...bacon! Perfect addition.
Yoanna
This recipe is one of the family favorites especially the kids, Very delicious!
Karen
I'm not sure why but this came out a little on the bland side for me. Maybe because I used low sodium vegetable bouillon as stock base. I think I would use shallots next time for a bit more bite. And regular better than bouillon base. It's a solid foundation of a recipe and I would recommend going into it using the freshest ingredients for max flavor.
Sandy
Thank you for your feedback. Perhaps sautéing it at the end to reduce and concentrate the flavors a bit would also help.
LYNNE
My wife and I made this today and we absolutely LOVED IT! So simple, so easy, so quick. It will be added to our recipe rotation. I will say, though, I only had 2 cups of chicken stock left in my fridge, so I used those 2 cups and then added 2 cups of water, and it turned out delicious. I also added in a knuckle-sized amount of freshly chopped ginger because YUM and I loved the touch. This recipe rocks. Thanks for sharing!!
Pat S
My husband and I also really liked this but though it lacked a little something. Today I made it with a very small amount of fresh ginger and we liked it even better. It's so creamy without any milk!
Martin Eckstein
Delicious and not a ton of ingredients, which makes prep easy. I cheated and used a food processor for the carrots and onion, rather than chopping everything up with a knife. I would go a little lighter on the salt and butter (I used vegan butter) to keep it healthier and I also added a bay leaf when I put in the vegetable broth which was a good savory balance with the sweetness of the carrots. It's my thing... love bay leaves! The dill is a nice touch. Overall, great recipe with lots of room to tweak and personalize if you so desire.
Karen
Delicious! This recipe is a keeper.
Laura
Really great soup and easy to make! I didn't have onion and put onion powder in and it was still really great. Tastes creamy without adding creamy.