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Pressure Cooker Carrot Soup in a light blue bowl on orange background

Instant Pot Carrot Soup

Instant Pot Carrot Soup

Course Soup
Cuisine American
Keyword pressure cooker carrot soup recipe
Prep Time 15 minutes
Cook Time 17 minutes
NPR 15 minutes
Total Time 47 minutes
Servings 6
Calories 127 kcal
Author Sandy Clifton


  • 2 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 1 sm Onion, chopped
  • 2 lbs Fresh Carrots, chopped
  • 2 cloves Garlic, pressed or minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 4 cups Low Sodium Broth (chicken or vegetable)


  1. Have everything ready to go before you start cooking the soup.

  2. Turn on the Sauté setting. When hot, add the oil and butter.

  3. Add the onion and cook, stirring occasionally, until it starts to brown.

  4. Add the carrots and garlic.Cook for about a minute, stirring frequently so the garlic doesn't burn.

  5. Add the salt, pepper, and broth. Stir.

  6. Close the lid and set the steam release knob to the Sealing position.

  7. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. High Pressure. The pot will take several minutes to come to pressure.

  8. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes (15 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 bursts.

  9. When the pin in the lid drops back down, open the lid.

  10. Use an immersion Blender to puree the soup in the pot.

  11. Serve with a dill (or other herb) garnish.