Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from 1 vote
Instant Pot Yummy Carrot Soup
Course
Appetizer, Soup
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
Calories
370
kcal
Author
Corrie
Ingredients
1
pound
carrots
½
cup
butter
2
tablespoon
Dijon mustard
2
teaspoon
garlic
minced
1
teaspoon
ground cumin
1
teaspoon
paprika
3
cup
vegetable broth
to taste
Salt and freshly ground black pepper
Dash of hot sauce
Instructions
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 “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.
Nutrition
Calories:
370
kcal