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Instant Pot Creamy Zucchini Soup

This Instant Pot Creamy Zucchini Soup is a simple vegetarian soup recipe made with fresh zucchini and herbs! On the table in 25 minutes!
Course Lunch, Main Course, Main Dish, Soup
Cuisine American, Dairy-free, Fall, Healthy, North American, Soup, Vegan
Keyword Creamy Zucchini Soup, Instant Pot Cream Soup, Instant Pot Zucchini Soup
Prep Time 5 minutes
Cook Time 10 minutes
Pressurizing Time 10 minutes
Total Time 25 minutes
Servings 8 servings
Calories 76kcal
Author Chrissie


  • 6-quart or 8-quart Instant Pot


  • 1 tablespoon olive oil
  • 2 medium onions diced
  • 3 cloves garlic finely minced
  • 3 stalks celery finely chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups chopped zucchini seeds removed, skin on
  • 3 cups vegetable stock
  • 1/2 cup half and half cream substitute for coconut milk to make it vegan (optional)
  • extra cream for serving optional


  • Start the Instant Pot on "Saute" mode and let it heat up. Wait until the screen says "Hot" and then add the olive oil, onion, garlic, celery, thyme and dill, salt and pepper.
  • Saute for about 3-4 minutes, until the onions are soft and become translucent. Alternatively, you can skip the saute step to save even more time and simply add all the ingredients together.
  • Add the zucchini and stir everything together well.
  • Add the vegetable stock.
  • Place the lid on the Instant Pot and seal the lid. Place the release valve on "sealing".
  • Cook for 6 minutes on "Pressure Cook".
  • When the Pressure Cook time is finished, carefully turn the release valve to "venting" using a long pair of tongs or another long kitchen tool so you don't burn your hand, arm or face. It's a good idea to do this under an exhaust fan in your kitchen, if you have one.
  • When the pressure has released, open the lid, add the cream (or coconut milk) and blend with an immersion blender or in a standard blender in batches.
  • Serve while hot with a drizzle of extra cream (optional).


This recipe freezes well and makes a great soup for meal prep. Simply store it in airtight containers in the fridge for up to 4 days and in the freezer for up to 6 months. 
This soup can be made in a 6-quart or an 8-quart Instant Pot.


Serving: 1cups | Calories: 76kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 527mg | Potassium: 427mg | Fiber: 2g | Sugar: 5g | Vitamin A: 557IU | Vitamin C: 25mg | Calcium: 50mg | Iron: 1mg