Vegetarian? Looking for an easy and quick soup recipe?
Try this Instant Pot Zucchini Soup recipe now.
Table of Contents
Why This Recipe Works
Zucchini soup is a light soup but keeps you full. It is fully loaded with lots of nutrients and is a perfect option for vegetarians or non-vegetarians.
This Instant Pot Zucchini Soup recipe literally takes a moment to serve your hunger.
Instant Pot Zucchini Soup recipe is here to serve you with its delicious taste and warmth in less than 10 minutes!
Recipe Video
Recipe Ingredients
Main Ingredients:
-
- Zucchini Use 2lb or around a kg to get a better amount of paste
- Coconut Milk will give you a thick and creamy texture without using the cream or Greek yogurt
Spices:
- Curry Powder
- Onion Powder
- Garlic Powder
- Black Pepper
- Salt
You can change the amount of teaspoon as per your taste but I would suggest you try according to this Instant Pot Zucchini Soup recipe.
How to make
Gather necessary ingredients.
Add chopped zucchini.
Add a cup of water to the pot.
Close the lid.
Pressure cook at high for 2 minutes.
Remove the lid.
Pour out zucchinis to grind.
Grind the zucchinis to make a zucchini paste.
Add the paste into the pot.
Set the pot on Saute at normal for 2 minutes.
Add 1 cup of coconut milk to the pot.
Add half teaspoons of salt and curry powder.
Add 1 teaspoon of:
Onion
Black pepper
Garlic powder.
Mix the mixture.
Dish out the soup
Serve the delicious Instant Pot Zucchini Soup!
How to serve
You can serve this Instant Pot Zucchini Soup recipe with:
- Croutons
- Crusty bread
- Chili flakes (sprinkle)
You can serve Instant Pot Zucchini Soup as a lunch or breakfast with some fresh salad or with your own favorite items! 😉
FAQ
Can I store it for later?
Instant Pot Zucchini Soup is a freezer-friendly soup, you can make it in advance.
Instant Pot Zucchini Soup can be frozen for up to 2-3 weeks.
How to reheat?
Just microwave the Zucchini Soup until heated to enjoy the same great taste again!
More Instant Pot Soup Recipes
Instant Pot Zucchini Soup
Ingredients
- 2 zucchinis chopped
- 1 cup water
- 1 cup coconut milk
- ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon curry powder
- 1 teaspoon black pepper
Instructions
- Add chopped zucchini and a cup of water into the pot.
- Cover the lid and pressure cook at high for 2 minutes.
- Remove the lid and take out zucchini to grind.
- Grind the zucchinis to make a zucchini paste.
- Add the paste to the pot and put the pot on saute at normal for 2 minutes.
- Add a cup of coconut milk to the pot.
- Add ½ teaspoon of salt and curry powder.
- Add a teaspoon of onion, black pepper, and garlic powder.
- Stir well the mixture.
- Dish out the soup and serve!
Nutrition
Video
Notes
- You can pour a little amount of coconut milk for garnishing, you can also use green onion or parsley.
- You can also make it with cream instead of coconut milk.
- Using a cream or yogurt then add them before serving.