Instant Pot Carrot Soup
Ingredients
The soup
-
2
Tablespoons
Olive Oil
-
1
Tablespoon
Butter
-
1
small
Yellow Onion, chopped
-
2
lbs
Fresh Carrots, chopped
-
2
cloves
Garlic, pressed or minced
-
¼
teaspoon
Thyme Leaves
-
½
teaspoon
Kosher Salt
-
¼
teaspoon
Pepper
-
4
cups
Low Sodium Vegetable Broth (or chicken)
Garnish
-
to taste
Fresh Dill or other Herbs
-
to taste
Sour Cream
Instructions
- Prepare all ingredients before starting to cook.
- Turn on the Sauté setting and heat the oil and butter.
- Add the chopped onion and cook until it starts to brown.
- Add the chopped carrots and minced garlic, cooking for about a minute while stirring.
- Stir in the thyme, salt, pepper, and broth.
- Close the lid and set the steam release knob to Sealing.
- Select Pressure Cook/Manual for 5 minutes on High Pressure.
- After cooking, let the pot sit undisturbed for 10 minutes for natural release, then release any remaining steam carefully.
- Once the pin drops, open the lid and use an immersion blender to puree the soup.
- Serve garnished with dill or other herbs and a dollop of sour cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
127
Total fat
5g
Total carbohydrates
18g
Total protein
3g
Sodium
500mg
Cholesterol
10mg
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