This Instant Pot Zucchini Soup recipe is a rich, creamy soup that’s perfect for busy weeknights or meal prepping.
One of the best parts of this Instant Pot zucchini soup recipe is that it’s full of light, bright flavor from both the zucchini and the dill.
If you’ve been looking for a creamy zucchini soup Instant Pot recipe that’s both healthy and delicious, you’ve found it. Plus, since it’s made in the Instant Pot, it’s a quick and easy soup.
While many other soup recipes rely on dairy for their creaminess, this one utilizes the starchiness of potatoes for thickening (though you can certainly add cream, too). The result is a beautiful, nutritious soup that’s full of flavor.
Ingredients you need to make this zucchini soup Instant Pot recipe
**Find the full list of ingredients along with the recipe instructions at the end of this post**
- Olive oil - While we love using extra virgin olive oil, you can certainly use another type of oil like canola, avocado, or vegetable oil.
- Yellow onion - Chop the onion into small pieces that are even in size. You can use other varieties of onion instead of yellow onions, keeping in mind that they could change the color of the soup.
- Garlic cloves - Mince the garlic finely or use jarred minced garlic from the grocery store.
- Vegetable stock - You can buy vegetable broth at the store or make your own. You can also use chicken broth.
- Potatoes - Use a vegetable peeler or paring knife to peel the potatoes, then chop them into small uniform pieces. It’s helpful to first chop the potato in half so that it can rest on a flat surface when you chop it.
- Fresh zucchini - You can leave the skin on or peel it off, depending on your preference. Make sure to chop into evenly sized pieces.
- Fresh dill - This recipe benefits from using fresh dill, but you can use dried dill if it’s all that you have handy. You can also use other fresh herbs like fresh basil, parsley, or thyme.
- Salt and black pepper - These simple seasonings bring out the flavors of the other ingredients. You can add extra flavor with red pepper flakes, cayenne pepper, or garlic powder.
- Fat-free plain yogurt for serving - You can also use a dollop of sour cream or Greek yogurt.
Tools used
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How to make zucchini soup in an Instant Pot
- Add the olive oil to an Instant Pot on the recommended setting.
- Pour in chopped onion and minced garlic and saute.
- Stir in the remainder of the ingredients (except yogurt).
- Turn the Instant Pot off and close and lock the lid before setting it for the recommended time and function.
- Use the quick-release method to release pressure before unlocking the lid.
- Use an immersion blender to blend the soup in the Instant Pot.
- Season with salt and pepper to taste.
- Serve warm or refrigerate for several hours and serve cold.
- Garnish with yogurt if desired.
Recipe tips
- For an even creamier soup, add ½ cup of heavy cream, half and half, or sour cream after blending.
- Quick release on an Instant Pot is when the pressure is released by manually pressing or turning the release valve.
- For safety reasons, allow the soup to cool a little bit before blending.
- For extra bright flavor, add a splash of lemon juice after blending.
- Add some saltiness with a garnish of parmesan cheese.
How long to cook zucchini soup in the Instant Pot
While hands-on prep time and blending take a few extra minutes, zucchini soup takes less than 10 minutes overall to cook in the Instant Pot.
What to serve with zucchini soup
- Salad - Get some more veggies in by serving a simple green salad or a beet and feta salad.
- Main - Serve this soup as a starter or side dish with dishes like teriyaki salmon, air fryer chicken, or pork chops.
- Sandwich - Make your favorite sandwich or whip up a quick quesadilla with kale and white beans.
- Bread - Warm up some crusty bread and serve with butter or oil for dipping.
How to store and reheat creamy zucchini soup
After allowing it to come to room temperature, store leftover soup in the refrigerator for 3-4 days in an airtight container. Zucchini soup can also be stored in the freezer for up to 6 months in a freezer-safe container or freezer bag.
To reheat, you can use the instant pot in the saute setting or on the stove; if the soup is too thick, you can add more broth and season accordingly.
FAQ’s
This is personal preference -- you can peel it, or you can leave it on.
First, use a chef’s knife cut the zucchini in half lengthwise so that it can lay flat on the work surface. Then, slice the zucchini lengthwise so that there are four long slices.
Then, cut across all of the slices (or two at a time if it’s a large zucchini) to make smaller pieces.
Add zucchini to this soup after sauteing the aromatics. Since you’ll be blending the soup, you don’t have to worry about the zucchini staying firm.
Yes, you can substitute cucumbers for zucchini in soup as long as the original recipe requires raw zucchini.
More Instant Pot Soup Recipes You’ll Love
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Zucchini Soup Instant Pot Recipe
This Instant Pot Zucchini Soup recipe is a rich, creamy soup that’s perfect for busy weeknights or meal prepping. One of the best parts of this Instant Pot soup is that it’s full of light bright flavor from both the zucchini and the dill.
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 3 cups vegetable stock
- 8 oz. potatoes, peeled and diced
- 1 pound zucchini, chopped
- ¼ cup fresh dill
- Salt and pepper
- Fat-free plain yogurt for serving
Tools
Instructions
- Turn on your instant pot and select the sautee function. Heat olive oil in the pot and add onion and garlic; saute for 5 minutes or until softened.
- Add potatoes, zucchini, salt and pepper, vegetable broth, and dill, and stir to blend. Turn off the instant pot. Close and lock the lid set the cooker on high pressure, set the timer for 2 minutes, and press start.
- Release pressure using the quick-release method. Unlock the lid. With an immersion blender on high speed, blend until creamy and smooth, or transfer the soup in batches to a food processor or blender and puree until smooth.
- If you use a blender, return the soup to the inner pot, taste for salt and pepper, and adjust the seasoning if necessary.
- For cold soup, refrigerate for at least 3 hours before serving and serve with a large dollop of yogurt in each bowl.
Notes
- You can add ½ cup of heavy cream, half and half, or sour cream after blending to add some richness to the soup.
- Quick release is when you manually press or turn the release valve to release the pressure.
- Before blending, cool the soup slightly.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 217mgCarbohydrates: 24gFiber: 3gSugar: 8gProtein: 6g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.