Instant Pot Zucchini Soup

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.

Servings 4

Prep Time 10 minutes mins

Cook Time 10 minutes mins

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.

Calories: 150kcal

Course: Soup

Cuisine: American

Keyword: instant pot, Quick & Easy, Summer

The Instant Pot makes this a quick meal to whip up quickly and easily, without compromising on taste and flavor. So, whether you’re a busy parent or a working professional, this soup is the perfect recipe to have on hand for a quick and healthy meal. So, give this recipe a try, and let me know what you think!

Fire up your Instant Pot and set it to sauté mode. Drizzle a tablespoon of olive oil to coat the bottom of the pot. Toss in the minced garlic and roughly chopped onion, and let them sizzle until they become fragrant and the onion starts to brown.

Next, add the roughly chopped zucchini, half a cup of water, and that delicious bouillon paste. Stir everything together and secure the lid in the sealing position. Now, set your Instant Pot to high pressure and let it work its magic for 10 minutes.

Once the pressure is released, it’s time to blend the contents of the Instant Pot with the Greek yogurt until you achieve a smooth and creamy consistency.

Now, it’s time for the final touch. Serve the soup in bowls and garnish each with a generous dollop of Greek yogurt on top. Drizzle some extra-virgin olive oil over the yogurt, and let it cascade like liquid gold. Finally, sprinkle a bit of sea salt and freshly ground black pepper to add that perfect balance of flavors.

Grab your spoon, take a deep breath, and savor the moment. With each mouthful, you’ll experience the delicate essence of zucchini, the creamy richness of yogurt, and the subtle hints of garlic and onion.

This creamy zucchini soup is a versatile dish that can be enjoyed as a light lunch, a comforting dinner, or a crowd-pleasing starter at your next gathering. So go ahead, invite your friends over, and let them marvel at your culinary skills. They won’t believe that something so simple can be so delicious!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @thesaltyepicurean on Instagram and hashtag it #thesaltyepicurean.