Pressure Cooker Carrot Soup
Pressure cooker carrot soup is a delicious, creamy, spicy, and hearty soup cooked in Pressure King Pro, but it can also be made in Instant Pot. This carrot soup recipe is quick and easy, coming together in under 10 minutes. It is lightly spiced, vegetarian, gluten-free, and vegan. This is a delicious, comforting pressure cooker soup recipe for all year round.
It is still the soup season, but this pressure-cooker carrot soup recipe is perfect for all occasions, including dinner parties. Yes, you read right. The first time I served carrot soup was at the first dinner party I hosted. It is also a perfect way to sneak some veggies into the kid’s meals without them realizing it. It is warm, light, rich, healthy, perfectly creamy and absolutely delicious even without adding cream. A dairy-free, gluten-free and very vegan-friendly recipe you would love.
This pressure cooker carrot soup should be on your dinner table for meatless Monday’s and it goes well with garlic bread or any other crusty bread and can also be eaten on its own.
You will also love this easy carrot and lentil soup recipe.
Why pressure cooker soup recipes are the best
They are always quick and easy to make
You don’t need any level of expertise to make soup in a pressure cooker or Instant Pot.
This carrot soup comes together in 15 minutes.
It is customisable. Add spices of choice. Make it vegan or vegetarian. Add coconut milk so it’s creamy and vegan.
Ingredients For Pressure Cooker Carrot Soup
Carrots
Celery
Chopped onions
Paprika: use smoked paprika or a sweet one
Dried thyme
Chicken broth: I made this with chicken stock and warm water. Substitute with vegetable broth or vegetable stock
Hot chilli powder: omit completely if you can’t handle the heat
Olive oil
Chopped chives to serve
Butter: Just a little for good measures
How To Make Pressure Cooker Carrot Soup
Press browning or sauté function (if using instant pot), add vegetable oil and when it starts shimmering, then sauté the onions, chopped celery and garlic until soft. And spices and mix to combine until fragrant. Followed by the chopped carrots then cover with the chicken stock and add the butter. Cover the pressure pot with its lid, use the soup function and adjust timing to 5 minutes or 4 minutes on high pressure if using instant pot.
Once it is done, naturally release the pressure, open the lid and puree the content with an immersion blender or high-power blender. Check for salt and pepper and adjust accordingly. Serve in a bowl with some yummy garlic bread, any other crusty bread or on its own
Stove Top Carrot Soup
Sauté the garlic and onion in hot oil. Then, add the chopped carrots, celery, spices and herbs, salt and pepper and continue to stir fry for another few minutes. Cover the sautéed vegetable with broth and simmer over medium heat until carrot is soft. Blend with an immersion blender or blender. If using coconut milk, add it just before you puree the carrot. Here is a perfect stove top carrot leek soup you should try
How To Store Carrot Soup
This soup would last up to 5 days in the fridge. Store in an airtight container.
Other Pressure Cooker Soup Recipes On The Blog You Would Love
Loaded pressure cooker potato soup, utterly delicious and almost sinful but you would love every mouthful.
Tips
Add more broth or water to achieve desired consistency but keep in mind that it shouldn’t be too light.
For creamy carrot soup, add full fat coconut milk or heavy cream
Make curried carrot soup by adding red curry paste and ginger to this recipe
Pressure Cooker Carrot Soup
Ingredients
- 1 kg carrot cleaned and chopped about 2.2lb
- ½ cup celery chopped
- ½ cup onions chopped
- 2 teaspoon paprika
- ½ tablespoon thyme
- ¼ chilli powder
- 1 teaspoon cumin
- ½ litre chicken broth substitute with beef or vegetable broth
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Press the browning or sauté function (if using an instant pot), add vegetable oil and when it starts shimmering, sauté the onions, chopped celery and garlic until soft. And spices and mix to combine until fragrant. Followed by the chopped carrots then cover with the chicken stock, mix all together and add the butter. Cover the pressure pot with its lid, use the soup function and adjust the timing to 5 minutes or 4 minutes on high pressure if using an instant pot.
- Once it is done, naturally release the pressure, open the lid and puree the content with an immersion blender or high-power blender. Check for salt and pepper and adjust accordingly. Serve in a bowl with some yummy garlic bread, any other crusty bread or on its own
Notes
Sauté the garlic and onion in hot oil. Then, add the chopped carrots, celery, spices and herbs, salt and pepper and continue to stir fry for another few minutes. Cover the sautéed vegetable with broth and simmer over medium heat until carrot is soft. Blend with an immersion blender or blender. If using coconut milk, add it just before you puree the carrot. How to store carrot soup
This soup would last up to 5 days in the fridge. Store in an airtight container. Tips
Add more broth or water to achieve desired consistency but keep in mind that it shouldn’t be too light. For curried carrot soup, add red curry paste and ginger to this recipe Add full fat canned coconut milk for creamy carrot soup.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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its in the pressure cooker right now – I’m sure it will be fabulous.
just one comment/question- you refer to garlic in the instructions but I don’t see it in the ingredient list. ?
Oh, I must have missed that. I will update it ASAP. Thanks for calling my attention to it and I hope you enjoy your carrot soup. It is the first soup I learnt to make and I haven’t looked back since.
ok, made it, tried it, loved it!! finished it in 2 days, big hit with the fam. def will be in my rotation. absolutely yum!!
Magnificent, fabulous, best ever! I left out cumin and chili powder and subbed with 1/2 tsp.nutmeg. I don’t do anything spicy and I put nutmeg in my butternut squash soup. Worked perfectly for me. Thanks!
I will be trying this soon.
Thank you Habiba, I hope you would let me know how you got on with the recipe?
Lovely ma
Thank you, Tee