Vegan Instant Pot Zucchini Soup Recipe with Potatoes
Vegan Instant Pot Zucchini Potato Soup is a comforting, hearty soup featuring diced zucchinis and potatoes cooked in a flavorful vegetable broth, along with coconut milk creating a creamy and satisfying soup, all prepared effortlessly in the Instant Pot for a quick and wholesome meal.
Ingredients
- 3 medium Zucchini cubed
- 2 medium Potato peeled, cubed
- 1 medium Onion finely chopped
- 3 cloves Garlic finely chopped
- 2 cups Vegetable Broth
- Salt to taste
- Black Pepper Powder to taste
- ½ cup Coconut Milk
Instructions
- Set the Instant Pot to "Sauté" mode. Add oil to the inner pot. Once hot, add onion and garlic. Saute for a couple of minutes.
- Add cubed zucchini, peeled and cubed 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, release the pressure manually. 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 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 the soup into bowls. Garnish with fresh parsley, grated Parmesan cheese, or a dollop of sour cream, if desired.
- Serve the Vegan Instant Pot Zucchini and Potato Soup hot with your favourite bread on the side.
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