Instant Pot Carrot Soup – a creamy pressure cooker soup that is so easy to make! This cozy spicy and sweet carrot soup is the perfect comfort food for cold days and ready in under 30 minutes.
It’s time for another Instant Pot recipe! Since I’ve got my new electric pressure cooker I’m addicted to cooking with it. Last week I shared my favorite Instant Pot Chili Recipe. It’s so flavorful and easy to make! Cooking with the Instant Pot is really a breeze, especially things like potatoes, rice, soups, and stews.
I also own a Thermomix and I have to say I rather use my Instant Pot for making soups. The Instant Pot has a much bigger pot and you can saute in it which makes cooking flavorful soups that feed a crowd much easier. The only thing it can’t do is puree the soup but I just use my immersion blender and it works perfectly!
But back to this easy and creamy carrot soup! This recipe is perfect for colder days and only takes a few minutes of hands-on time. It’s so smooth but actually made without cream or canned soup bases – a great healthy comfort food recipe that makes you feel cozy and warm!
This soup is full of flavorful ingredients that make this recipe so delicious!
Garlic, ginger, carrots, coconut milk, and SRIRACHA Hot Chili Sauce! The spicy sauce combined with the sweet carrots and coconut milk creates a flavor profile that gives you a little kick without burning your taste buds.
My husband loves eating spicy and I’m a little bit more sensitive but we both love this soup! It’s not too spicy but also not too sweet like some carrot soups are especially when they’re made with coconut milk. Even my husband who is not the biggest coconut milk fan always wants seconds (and thirds) of this soup.
To make this pressure cooker soup you first need to saute the diced onions, the ginger, and the garlic clove. Roughly chop the carrots in the meantime. You don’t need to finely slice them. Add them to the pot and let them caramelize for two minutes, this adds so much flavor!
After the two minutes are up, add the coconut milk, hot sauce, and the chicken broth, give it a good stir, lock the lid and set the steam release valve to the sealing position. 6 minutes at high pressure are enough to make a flavorful soup and the carrots easy to puree!
When the time is up let the pressure cooker release the pressure naturally for 5-10 minutes then make a quick release. You can either wait a few minutes and puree the soup in a blender or use an immersion blender. I highly recommend getting an immersion blender, it makes making pureed soups in the Instant Pot super easy and doesn’t cost much.
I usually serve this soup with some rustic bread and garnish it with a little bit of cream or leftover coconut milk and coriander. We often have it for lunch or as a quick healthy midweek meal but it also makes a great first course for guests. It’s so simple to make but super flavorful!
The next Instant Pot recipe I’ll share will probably be an Irish stew with Guinness but I have so many ideas I want to try so let’s see what comes next! I also want to convert my recipe for our family’s favorite Quick Bacon Potato Soup for the pressure cooker.
Yesterday I made ‘baked’ sweet potatoes in the Instant Pot and it saved me so much time. I had some really big ones and making them in the oven takes forever but the Instant Pot got them tender in only 18 minutes at high pressure. So cool!
Looking for more Comfort Food Recipes?
- Roasted Tomato Soup
- Easy Potato Bacon Soup
- Curried Cream of Corn Soup
- Easy Instant Pot Irish Stew
- Instant Pot Chili Recipe
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Instant Pot Carrot Soup
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp minced ginger
- 1 pound carrots, peeled, chopped
- 1/4 tsp brown sugar
- Kosher salt
- freshly ground pepper
- 2 cups low-sodium chicken broth
- 13.5 ounce can unsweetened coconut milk
- 1 tbsp Sriracha
- leaves Fresh cilantro, for serving
Instructions
- 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.
- Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.
- Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).
- Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.
- Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth.
- Season with salt and pepper to taste. Serve garnished with coriander.
Notes
Nutrition Information
juliet says
This is one of my favorite soups ever! So quick and easy, but the flavor tastes like it took forever. I’ve made it countless times, using vegetable better than bouillon instead of chicken broth because my daughter is vegetarian. Thanks for the recipe!
Patricia says
I normally dont leave reviews but had too… so simple yet so amazing
! Love!!!
JimboinCO says
My partner and I loved it! I made this for dinner along with grilled cheese sandwiches. What a treat. I added more garlic and fresh ginger, because why not. The flavors created with the onions and coconut and sriracha are so incredible they complement with the hearty flavor of the carrots. I might even add a squeeze of lime and sliced jalapenos when I serve it.
I will be making this again and again. Thank you for a wonderful recipe!
Laura H says
Great recipe, thanks for sharing this! I’ve been testing out a few instant pot carrot soup recipes and this one is a keeper. I ended up doubling the garlic, ginger and sugar. I also used baby carrots as that’s all I had. Delicious!
Tony Harvey says
This was delish! I made the soup this evening especially for my partner, who usually claims she doesn’t much like ginger, coconut milk or sriracha. Strange that she was so complimentary about the soup, then, wasn’t it? It goes to prove how a recipe gains from a bit of this and a little of that as you build layers of flavour. We’re cutting carbs right now, so I crumbled some goats cheese and fresh parsley over the soup to serve, which complemented the soup nicely.
Many thanks for what will surely become a staple dish around here.
Abbie says
Hello! I don’t have any fresh ginger, just dried ginger powder. Is that ok to use instead? If so, how much would you put in? Thanks a bunch!
Tammy says
I made this *almost* as written. I used unsweetened coconut cream instead of coconut milk and used organic baby carrots because I had both on hand. I was a HUGE hit at my house tonight. We loved it but I bet it’s even better with whole carrots as the babies tend to be less flavorful. I can’t wait to try this again! Thanks for sharing your talent with the world!!
Bobby J says
Easy and quick to prep – only recommendation I would make is to cut back on the amount of Sriracha as 1 Tbsp is a bit much, and I like spicy food! It overshadowed a bit of the carrot flavor.
Other than that minor detail – it was delicious!
Juliet says
Made this this morning and it was DELICIOUS! Used vegetable better than bouillon but otherwise followed the recipe. Yum!
Jan says
Tasty! Had some freshly harvested carrots and found a great use for them!
I added about a 1/2 tsp sweet curry and used candied ginger because I had no fresh. I’m quite sure this is great without the curry, but I had a taste for Curry flavor.
It was satisfying and quite filling!
martha tanguay says
Are you sure that the brown sugar amount is only 1/4 tsp? Why bother then?
Kelsey Ebner says
I’ve made this three times now and I’m about to shop so I can get ready to make it for a fourth time! It’s delicious and has become a favorite for me. So darn easy and I’m a mess in the kitchen. So yes, it’s foolproof! Thank you for an excellent recipe, I’ll be making this for years!
Tanya says
Really nice recipe, nice balance of flavours and after I blended it, the silky texture was really nice too. Just a note, I was shy on my carrots so I used some acorn squash. I will definitely make again :-)