Instant Pot Zucchini Soup

Instant Pot Zucchini Soup - Paleo, Whole 30 and Keto friendly low carb Instant Pot Soup recipe that comes together within 30 minutes!

Course Soup

Prep Time 5

Cook Time 15

Servings

Calories 143kcal

Author Chhavi

Equipment

Instant Pot

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 preferred

Blending

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