Vegan Instant Pot Zucchini Soup Recipe with Potatoes

There’s nothing like a warm bowl of soup to comfort the soul, and when it comes to a delightful blend of flavours, Vegan Instant Pot Zucchini Soup with Potatoes takes the crown. This easy-to-make vegan recipe warms you up on a chilly day and brings together the goodness of zucchini and potatoes in a single, wholesome bowl.

Jump to:

• What is Zucchini Soup
• Why you will love this Easy Instant Pot Zucchini Soup with Potatoes?
• Ingredients to make the best Instant Pot Vegan Zucchini Soup
• How to make Vegan Instant Pot Zucchini Potato Soup
• Variations while making this Creamy Zucchini Soup
• Other Instant Pot Soup Recipes
• Other Zucchini Recipes
• Recipe Card

This Instant Pot Zucchini Potato Soup is a hearty, creamy soup recipe. It is an easy and quick recipe with the main ingredients of zucchini, potato and coconut milk.
This flavour-loaded soup is a perfect dinner option for Vegetarians and vegans. Perfectly seasoned with minimal spices, this refreshing soup is the best way to use your Zucchinis.

What is Zucchini Soup

Zucchini soup is a savoury, comforting dish that highlights zucchini’s mild and slightly sweet flavour. Zucchinis, or courgettes, are versatile vegetables that lend themselves perfectly to soup recipes. They create a creamy and satisfying base for a hearty soup when combined with potatoes.

This cream of Zucchini Soup is a favourite family recipe. It takes less than 30 minutes to put together. Though Zucchini is this Soup’s main ingredient, adding onion, garlic, spices, coconut milk and potato makes this delicious soup more creamy and flavourful.

The combination of zucchini and potatoes in this soup adds depth and creaminess. Potatoes bring a hearty texture, while zucchinis contribute a subtle freshness.
Instant Pot Zucchini Potato soup can be served as a starter or a light meal and is often garnished with toppings such as croutons, grated Parmesan cheese, or a dollop of sour cream.

Instant Pot Zucchini and Potato Soup stands out for its simplicity, flavour, and nutrient-packed goodness in comforting soups. Whether you’re a seasoned chef or a cooking novice, this recipe is a winner. Try it once, and it’s bound to become a regular in your meal rotation. Warm up your Instant Pot and treat yourself to a bowl of this delightful soup – your taste buds will thank you!

Why you will love this Easy Instant Pot Zucchini Soup with Potatoes?

Easy One-Pot Recipe, which takes less than 30 minutes to prepare. It is a simple recipe with just a handful of ingredients. Whether you enjoy it as a light lunch or a cozy dinner, this soup is versatile enough to fit any occasion.

The vegetarian soup recipe bursts with the natural flavours of zucchini and potatoes, creating a delightful and comforting experience for your palate. Zucchini Potato Soup is creamy and fully loaded. It keeps you full for a long time.

Zucchinis and potatoes are packed with essential nutrients, making this Instant Pot Zucchini soup recipe delicious and healthy.

Ingredients to make the best Instant Pot Vegan Zucchini Soup

Zucchini – Fresh Zucchini with skin works well for this recipe

Potato – Makes the soup creamy and adds a great taste as well.

Onion & Garlic – Adds a great aroma and flavour to the Soup

Vegetable Stock – I prefer using vegetable stock because it adds much flavour. You can replace vegetable broth with water.

Salt, Pepper Powder – Seasonings to add taste to the Soup

Coconut Milk – I love adding coconut milk to my soup recipes. Gives a creamy texture and taste to the soup.

Oil or Butter – Ingredients can be sauteed in butter or olive oil.

How to make Vegan Instant Pot Zucchini Potato Soup

Set the Instant Pot to “Sauté” mode. Add oil to the inner pot. Once hot, add chopped onions and garlic. Saute for a couple of minutes.

Add cubed zucchini, peeled and chopped potato, salt and vegetable broth.

Close the lid, and pressure cook for 10 minutes.

Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for 7 minutes.

After 7 minutes, quick release the pressure. Carefully open the Instant Pot lid and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches, blend, and return to the pot.

Add coconut milk to the blended soup and simmer for 2 minutes.

Taste the delicious soup and adjust the seasoning if necessary. Add more salt and black pepper to suit your preferences.

Ladle this easy soup into bowls. Garnish with fresh parsley, grated Parmesan cheese, or a dollop of sour cream, if desired.

Serve the Instant Pot Zucchini and Potato Soup hot with your favourite bread bowl on the side.

Variations while making this Creamy Zucchini Soup

I like adding potato because it gives a creamy texture to the Soup. You can omit the potato if you want to keep the soup light.

If you prefer a chunky soup, you can skip the blending step and enjoy it with the vegetables as they are.

Experiment with fresh herbs like thyme, rosemary, or dill to elevate the flavour.

A sprinkle of Parmesan or cheddar adds a rich and savoury twist.

Add a pinch of onion powder, red pepper flakes, garlic powder, cayenne pepper or a dash of hot sauce for a kick.

Heavy cream can replace coconut milk. You can also use almond milk or half-and-half.

Other Instant Pot Soup Recipes

Sweet Corn Veg Soup

Instant Pot Butternut Squash Coconut Milk Soup

Asparagus & Cauliflower Soup in Instant Pot

Other Zucchini Recipes

Zucchini Chana Dal in Instant Pot

Zucchini Boats

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