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Instant Pot Zucchini Soup

A smooth and comforting zucchini soup prepared in the Instant Pot with onion, garlic, vegetable stock, and coconut milk. This simple recipe delivers a creamy texture and delicate savory flavor, making it an excellent option for a light yet satisfying meal.
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Course: Soup
Cuisine: American
Keyword: Instant Pot Zucchini Soup
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

Ingredients

  • 1 small yellow onion finely chopped
  • 2 teaspoons olive oil
  • 2 large zucchini cut into rough pieces
  • 1 cup vegetable stock
  • 3 fresh garlic cloves minced
  • 1/2 cup coconut milk
  • Salt as needed
  • Freshly ground black pepper as desired

Instructions

  • Press the SAUTE function on the Instant Pot. Add the olive oil and allow it to warm.
  • Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion becomes soft and translucent and the aromatics are fragrant.
  • Place the chopped zucchini into the pot, then pour in the vegetable stock and add a small amount of salt. Stir to combine the ingredients evenly.
  • Secure the lid and make sure the valve is set to SEALING. Select PRESSURE COOK or MANUAL on High Pressure and cook for 5 minutes.
  • When the cooking cycle ends, let the pressure release naturally for 10 minutes. After that, carefully release any remaining pressure and remove the lid.
  • Blend the soup until completely smooth using an immersion blender directly in the pot. If using a standard blender, carefully puree the soup in batches until velvety.
  • Taste the soup and adjust the seasoning with additional salt if needed. Stir in the coconut milk along with a little black pepper.
  • If a thinner consistency is preferred, add a bit more vegetable stock or coconut milk until the desired texture is reached. Let the soup simmer for 2 more minutes so the flavors can meld.
  • Ladle the hot soup into serving bowls and serve immediately.

Notes

For stovetop preparation, begin by sautéing the onion and garlic in oil as directed. Add the zucchini, stock, and salt, then cover and simmer for about 20 minutes, or until the zucchini is tender. Blend, season, stir in the coconut milk, and finish as instructed above.