Instant Pot Zucchini Soup
This recipe is for a creamy zucchini soup made in an Instant Pot. It is flavored with roasted chicken base and served with a dollop of Greek yogurt and a drizzle of olive oil.
Equipment
- Pressure Cooker
- Blender
Ingredients
- 4 cups zucchini
- 1 yellow onion
- 1 tbsp minced garlic
- ½ cup greek yogurt plus extra for serving on top of finished soup
- 3 tbsp olive oil extra virgin
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- sea salt
- black pepper
Instructions
- Turn Instant Pot to sauté mode. Add 1 tbsp of olive oil to coat bottom of pan.
- Add minced garlic and roughly chopped onion. Sauté until fragrant and onion begins to brown.
- Add roughly chopped zucchini, ½ cup of water, and bouillon paste.
- Secure lid into sealing position.
- Set Instant Pot to high pressure for 10 minutes.
- Release pressure and blend contents with yogurt until smooth.
- Serve and garnish with a large dollop on yogurt and drizzle with plenty of olive oil. Add salt and pepper to taste.