Instant-Pot Creamy Golden Zucchini Soup

Instant Pot Creamy Golden Zucchini Soup

Shivangi Rao
By Shivangi Rao
Course Appetizers, Entrees, Vegetarian Dishes


  • Instant Pot


  • 6 medium zucchinis
  • 1 medium or large yellow onion
  • 1/4 tsp red chili powder or paprika
  • 1/4 tsp turmeric powder
  • 2 tsp cumin powder
  • 1/8 tsp black pepper
  • 1 tsp salt
  • 3 cups veggie or meat broth
  • Juice of 1/2 a lemon
  • 1 tbsp ghee or cooking oil of choice
  • 1 5.4 fl oz can of coconut cream or more to taste


  • Wash and chop zucchinis (skin on) and onion into big chunks
  • Set Instant Pot to saute mode. Add in ghee, onions, and all spices.
  • Saute onions until they cook down. Then, add in chopped zucchini. Saute for 4-5 minutes until slightly cooked and well-integrated with spices.
  • Add in broth, salt, pepper, and lemon juice. Give it all a big stir.
  • Set Instant Pot to Pressure Cook on High for 10 minutes. Close the lid, and make sure the pressure valve is set to sealing.
  • Once done pressure cooking, quick-release pressure by moving the valve to venting.
  • Remove the lid once all pressure is released. Add in coconut cream and use an immersion blender to blend until creamy. You may also add contents to a blender if you do not have an immersion blender.
  • Taste and adjust spices/salt to your liking.
  • Ladle into bowls, and top with extra coconut cream or a dollop of yogurt/sour cream, and/or garnish with mint or cilantro.
  • Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

Leave a Reply