Instant Pot Yummy Carrot Soup

Course Appetizer, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3
Calories 370kcal


  • 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.
  • Serve hot.


Calories: 370kcal