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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 SRIRACHAÂ 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
My mom just finished her fourth round of chemo (2 more to go– even stronger than the previous four) and over the past few days she has really crashed. She’s feeling super sick, weak, unable to get around and don’t even try to get her to eat anything, which is just making her weaker. In desperation, I googled what’s best for chemo patients to eat and the first suggestion was carrots, the second was blended soup.
So I hit up Pinterest and was brought right to this pin. As I was sauteeing in the Instant Pot, my mom called out, “What’s that smell? It smells so good.” I nearly cried because the smell of food has been making her sick She was actually excited to eat something for the first time in weeks. She ate a whole bowl! I know that doesn’t sound like a big deal, but this is a woman who hasn’t eaten more than a few saltines in days. When she finished she asked how big the batch was and if there was more for tomorrow!
Julia if you were here I’d be giving you the biggest hug. Thank you from the bottom of my heart for this recipe. You are truly my hero today.
With love and gratitude,
Skye
Your comment made me cry! I hope your mom feels a little bit better, I’m so glad my soup helped her a little bit. Sending you both lots of love and well wishes!!
What is the drizzle used on top of the soup in the pictures? Looks delicious, can’t wait to try it!
I drizzled a bit of heavy cream on top, but you could also use coconut milk for the drizzle. I hope you love it!!
What are the nutritional statistics. Calories etc.
I’ve added it to the recipe card :-)
This is awesome. Thank you so much.
We just added 1/3 cup of heavy cream to intensify this and all added some red bell peppers along with onions during saute. Turned out to be a hearty meal with some breadsticks on the side. Cheers!
This was a hit! I used a bit less Sriracha to and will probably cut it back to one teaspoon the next time I make this, but oh, so creamy and delicious! Thank you!!
I am on day two of Whole 30…I subbed ghee, ground ginger and omitted sugar.
Delicious and easy!!!
Yummy! I added about 1/2 tsp of harissa instead of srirarcha. And tossed in a celery stalk too, for good measure. Accidentally set it for 10 minutes high pressure instead of 6 and it still turned out perfectly.
Second time making this recipe — both times a great success. I fiddled with the ingredient proportions depending on what was in the fridge, and I’ve found the recipe to be forgiving with alterations. Thanks,
Can this be done without an instant pot? If so how would you alter the directions?
Yes, you can also cook it on the stove in a large stockpot. Steps 1 to 3 are the same, then cook for about 45 minutes. – Julia
Had way too many carrots on hand and wanted to make something warm and delicious. This recipe was it! Loved the sweet but spicy creamy soup. Had everything except fresh cilantro so threw in a handful of dried cilantro I had grown in my garden from last year into the soup mixture. The creamy taste of the carrots was almost like a dessert with the combination of coconut milk and brown sugar, with just a hint of heat from the Sriracha. Way too easy to make for such a delicious soup. Five star soup for sure!