Instant Pot Carrot Soup

Name: Instant Pot Carrot Soup
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Ingredients: 1 tbsp Unsalted Butter; 1 tbsp Oil; 1 medium Onion, chopped; 1 clove Garlic, minced; 1 tbsp Ginger, minced; 1 lb Carrot, peeled chopped; 0.25 tsp Brown Sugar; Kosher Salt; ground pepper, freshly; 2 cup Low Sodium Chicken Broth; 13.5 oz can unsweetened coconut milk; 1 tbsp Sriracha; Fresh Cilantro Leaves, for serving

Instant Pot Carrot Soup - a creamy pressure cooker soup that is so easy to make! This spicy and sweet carrot soup is the perfect comfort food for cold days.

Brooke1999

Prep10 min

Cook16 min

Total26 min

Servings4

Difficultymedium

AmericanSoups

Ingredients

1 tbspUnsalted Butter
1 tbspOil
1 mediumOnion, chopped
1 cloveGarlic, minced
1 tbspGinger, minced
1 lbCarrot, peeled chopped
0.25 tspBrown Sugar
Kosher Salt
ground pepper, freshly
2 cupLow Sodium Chicken Broth
13.5 ozcan unsweetened coconut milk
1 tbspSriracha
Fresh Cilantro Leaves, for serving

Instructions

1
Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.
2
Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
3
Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).
4
Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
5
Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth.
6
Season with salt and pepper to taste. Serve garnished with coriander.