Instant Pot Yummy Carrot Soup
- 1 pound carrots
- 1/2 cup butter
- 2 tbsp Dijon mustard
- 2 tsp garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- 3 cup vegetable broth
- to taste Salt and freshly ground black pepper
- Dash of hot sauce
Cut the carrots into quarters lengthwise and then cut each quarter in half.
Arrange the steamer trivet in the bottom of Instant Pot. Add 1 cup of the water in Instant Pot.
Arrange the carrots on top of trivet.
Secure the lid and cook under “Manual” and “High Pressure” for about 1 minute.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and transfer carrots onto a plate.
Place the butter in the Instant Pot and select “Sauté”.
Add the remaining ingredients and stir in carrots.
Set the pot to “Manual” and “High Pressure” for about 4 minutes.
Release the pressure naturally and dish out the soup.
Put the soup in the immersion blender and blend it.
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