Everyone's favorite summer soup - Super Quick, Veggie packed Instant Pot Zucchini soup that's budget-friendly & low carb. Use fresh or frozen Zucchini.
This soup was created to use up a not-so-good-looking summer squash, which had been lying in the back of the fridge for just too long!
It's sort of clean your fridge and end up with a delicious dinner kind of a soup. With just 3 main ingredients- zucchini, herbs, and onion, it is possibly the easiest instant pot soup ever!
This soup is also vegan though you can add any kind of toppings you prefer. A little drizzle of fresh cream or whisked yogurt will take it to the next level!
This soup will taste great cold or hot. This soup along with this baked zucchini slice is one of my favorite ways to use zucchini during the summer months.
It makes for a great weeknight dinner. Just serve this along with a nice crusty bread or a quick air fryer garlic bread, and you are good to go!
Why make Soups in Instant Pot
We make a lot of soups and stews in the instant pot. For us, soups are an easy way to get a lot of veggies and fiber in.
- It cooks even the hardiest of ingredients quicker than stovetop
- You can blend the soup in the instant pot using an immersion blender.
- You can schedule it for later
- You can keep the soup warm till you serve it.
Other easy soups that we make quite often are Instant Pot Carrot Soup ,Instant Pot White Bean Soup, and Instant Pot Mushroom Soup.
Here is a recipe for easy vegan broccoli soup for you. Another summer favorite is the yellow squash soup.
Ingredients for Summer Zucchini Soup
Here are the handful of ingredients you need to make this summer squash soup.
Zucchini
This is such a great way to use up all the fresh zucchini you get in summer. Look for dark green, blemish-free zucchini when buying.
Frankly, though, this recipe is quite forgiving. You can use your old forgotten zucchini in the back of the fridge, too. You can also use frozen zucchini instead.
Herbs
Zucchini goes famously with basil and dill. That's usually my first choice but you can use any fresh herb you can find - including cilantro, mint and parsley
Thickener
If I am making this as a side and not a low-carb meal, I usually skip using a thickener or just drizzle a bit of dairy or cashew cream on top.
But if I want this to be a hearty meal, I add cashews to the mix. This will give me a creamier soup plus it will keep me full for longer.
If you are looking for a comforting and hearty soup with meat, then you must try this creamy potato and bacon soup.
How to make Zucchini Soup in Instant Pot
Prep
Wash and Cut the zucchini into 1 inch pieces. It doesn't have to be uniform or pretty. Remember that we will be blending the whole thing into a soup. Roughly chop the fresh herbs and scallions too.
Pressure Cook
Add everything- zucchini, herbs, scallions, cashew(if using) and garlic to the instant pot along with 1 cup of water. Season with salt.
Select Pressure Cook on HIGH Pressure for 5 minutes
Puree
Once the 5 minutes of cook time is over and the instant pot beeps. Press cancel, you can Quick Release and open the pot.
Blend it to a smooth puree using the immersion blender.
IF you aren't able to get the smooth texture using an immersion blender, use a regular blender. If using regular blender, remember to cool the contents before pureeing.
Top with olive oil and creamy yogurt or cream.
Serving
I love a hot soup. In the colder months there is nothing more cozy and comforting than that. But sometimes, especially in peak summer, a cold soup just hits the right spots. And this summer soup can also be served cold like a zuppa.
When serving soup, you can add your favorite toppings for a visual treat and also textural balance.
Also here are some topping ideas
- Fresh Herb
- Greek Yogurt or Sour cream
- Heavy Cream
- Crispy Bacon
- Toasted Seeds & Nuts
- Grated Parmesan Cheese
- Smoked Paprika or cayenne pepper or red pepper flakes
Hot Tip
On busy weeknights, you could turn this soup into a main course by adding some cooked pasta to it.
Storing & Leftovers
Storing leftover zucchini soup in an airtight container is a great idea to enjoy it later. You should refrigerate the soup if you plan to consume it in the next 4-6 days.
For longer storage, place the containers in the freezer where is can be kept for up to 3 months.
When you're ready to enjoy the soup, thaw it in the refrigerator overnight if frozen. Then, gently reheat it on the stovetop or in the microwave until it reaches a safe and enjoyable temperature.
If you make this easy soup recipe, do leave a rating and a review.We would love to hear more from you. Also, here is a link to all my instant pot recipes.
Instant Pot Zucchini Soup
Equipment
Ingredients
- 3 Cups Zucchini Green, Diced
- 1 Cup Fresh Herbs like Dill,Basil,Cilantro or Parsley
- 1 Cup Scallions Chives or Green Onion
- 2-3 Garlic or 1 teaspoon Garlic Powder
- ¼ Cup Cashews Optional.If you want to thicken the soup
- 1 tablespoon Extra Virgin Olive Oil
- 1 Cup Water or Vegetable Broth
- 1 Pinch Black Pepper freshly cracked
- Salt to Taste
Instructions
- Chop the zucchini into 1 inch rough chunks.
- Add the chopped Zucchini, Herbs, Scallions, Garlic, Cashew(if using) Salt and Water to the instant pot.
- Close the lid,Select PRESSURE COOK/MANUAL for 5 minutes with the pressure valve SEALED.
- Once the cooking time is over, press cancel, Quick Release after 5 minutes are over.Open the pot.
- Blend into a puree with hand blender or in a blender.Check and season with salt and black pepper.
- Serve hot with a drizzle of olive oil
Notes
Ingredients
Zucchini - Try to use fresh, dark green , blemish free zucchini. You can use frozen too. Cashew- This is an optional ingredient and can be added if you want to make your soup thick. Though make sure to blend all the cashew pieces well. Herbs - Basil , Cilantro & Parsley are preferredBlending
If using an immersion blender, make sure to take your time. Especially if you are using cashews. You do not want bits and pieces of cashew in an otherwise smooth soup. If using a traditional blender, make sure to cool the soup contents before blending. Hot food can build up steam and explode while blending. You can heat up the soup again once its pureed.Nutrition
More Pressure Cooker Soup Recipes
Here are some more low-carb soups, Vegetable soups and a really comforting Chicken barley soup recipe.
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