Instant Pot Cream of Carrot Soup

Instant Pot Cream of Carrot Soup

3 Reviews
From:, July 2019

This luscious and healthy cream of carrot soup comes together with just 15 minutes of active time, thanks to the Instant Pot (or any other pressure cooker). For an even easier dish, use an immersion blender to puree the soup—you'll only have the Instant Pot insert to clean after cooking. Serve this soup as a starter for a holiday meal or with crusty bread and a salad for dinner any night.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons olive oil
  • 1½ cups sliced sweet onion (such as Vidalia or Walla Walla)
  • 4 cups unsalted chicken broth or vegetable broth
  • 2 pounds carrots, cut into 1-inch chunks (about 3 cups)
  • 1 large russet potato, peeled and cut into 1-inch chunks (about 1¾ cups)
  • 3 cloves garlic, smashed
  • ½ cup whole milk
  • ⅓ cup heavy cream
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Select Sauté setting on a programmable multicooker (such as Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting; add oil to the cooker and let it heat for 2 to 3 minutes. Add onion; cook, stirring occasionally, until slightly browned and softened, about 8 minutes. Add broth, carrots, potato and garlic; stir to combine. Press Cancel.
  2. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 15 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.)
  3. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 5 to 10 minutes). Remove the lid from the cooker. Stir in milk, cream, salt and pepper. Turn off the cooker.
  4. Use an immersion blender to puree the soup until smooth, or puree the soup in a blender, in batches if necessary. If using a traditional blender, secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 3 minutes. (Use caution when pureeing hot liquids.)

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 178 calories; 8 g fat(3 g sat); 4 g fiber; 24 g carbohydrates; 5 g protein; 33 mcg folate; 13 mg cholesterol; 8 g sugars; 0 g added sugars; 19,116 IU vitamin A; 11 mg vitamin C; 75 mg calcium; 1 mg iron; 444 mg sodium; 692 mg potassium
  • Nutrition Bonus: Vitamin A (382% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2½ vegetable, 1½ fat, ½ starch

Reviews 3

July 17, 2019
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By: AuntieM
I substituted soy milk for the milk and cream
July 16, 2019
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By: Sophie Johnson
will be making this one on repeat
July 16, 2019
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By: MeganOS
Lots of great carrot flavor in this simple soup.
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