Creamy Instant Pot Zucchini Soup

Here is my go-to instant pot zucchini soup recipe, made with fresh garden zucchini, onions, and herbs, all blended together into a smooth and comforting bowl of goodness.

This zucchini soup has become my family’s favorite way to use up summer squash from the garden. I often make a double batch because it freezes so well, and there’s nothing better than having homemade soup ready to go on busy weeknights.

What Kind of Zucchini Should I Use?

For this soup, you’ll want to look for medium-sized zucchini that feel firm and heavy for their size. While those giant late-summer zucchini might be tempting, they tend to be more watery and have larger seeds, which can affect the smoothness of your soup. The best zucchini for soup are 6-8 inches long with dark green skin that’s free from blemishes or soft spots. If you can only find smaller zucchini, just use a few more to reach the needed amount. Remember that you don’t need to peel your zucchini before using it – the skin is tender and adds a nice green color to your finished soup.

Options for Substitutions

This simple soup recipe is pretty forgiving when it comes to swaps! Here are some helpful substitutions:

• Zucchini: You can swap zucchini with yellow summer squash or a mix of both. If you’re out of both, try using peeled cucumber (though it will have a lighter flavor) or even broccoli stems for a different take.
• Olive oil: Any neutral cooking oil works here – try avocado oil, grapeseed oil, or even butter if you’re not keeping it vegan.
• Yellow onion: White onions or shallots work just as well. In a pinch, you could use 1 teaspoon of onion powder, though you’ll miss out on some texture.
• Vegetable stock: Chicken stock works great if you’re not vegetarian. Water is fine too – just add extra seasonings like herbs or a splash of white wine for more flavor.
• Coconut milk: The recipe already suggests heavy cream or half-and-half as alternatives. You could also use unsweetened almond milk mixed with a tablespoon of cashew butter for creaminess, or regular milk if you don’t need it dairy-free.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Instant Pot zucchini soup is dealing with excess water, since zucchini naturally releases a lot of liquid during cooking – combat this by avoiding the temptation to add too much stock at the beginning, as you can always thin the soup later if needed.

Another common mistake is rushing the sautéing process – taking an extra few minutes to properly brown the onions and garlic creates a deeper flavor base that makes all the difference in this simple soup.

Temperature control matters when adding the coconut milk or cream – make sure to turn off the heat and let the soup cool slightly before stirring it in, or you might end up with a curdled texture instead of that smooth, creamy finish you’re looking for.

For the smoothest results, blend the soup in batches rather than all at once, and leave the small vent in your blender lid slightly open (covered with a kitchen towel) to allow steam to escape safely while blending hot liquids.

What to Serve With Zucchini Soup?

This light and creamy zucchini soup makes a perfect starter or light meal, especially when paired with the right sides. A chunk of crusty whole grain bread or warm focaccia is perfect for soaking up every last spoonful. If you’re looking to make it more filling, try serving it alongside a protein-packed quinoa salad or a simple grilled chicken breast. For a complete vegetarian meal, I love pairing it with a Mediterranean-style chickpea salad or some roasted cherry tomatoes on toasted baguette slices. The mild, creamy flavors of the soup work really well with these fresh, simple accompaniments.

Storage Instructions

Keep Fresh: This zucchini soup keeps really well in the fridge. Just pour it into an airtight container and it’ll stay good for up to 4 days. The flavors actually get even better after a day or two as they have time to mingle together!

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. Just remember that soups with coconut milk or cream might change texture slightly when frozen.

Warm Up: When you’re ready to enjoy your leftover soup, just heat it up slowly on the stovetop or in the microwave, stirring occasionally. If it seems a bit thick after storage, add a splash of broth or water to thin it out to your liking. Give it a good stir before serving to make sure everything’s well combined.

Preparation Time	10-15 minutes
Cooking Time	5-20 minutes
Total Time	15-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 5-7 g
• Fat: 20-25 g
• Carbohydrates: 30-35 g

Ingredients

• 2 large zucchini (roughly chopped)
• 3 garlic cloves (freshly minced)
• 1 cup vegetable stock (I use Pacific Foods organic)
• ground black pepper, to taste (freshly ground for best flavor)
• salt, to taste
• 1 small yellow onion (finely diced)
• 2 tsp olive oil
• 1/2 cup coconut milk

Step 1: Sauté Aromatics

Start by pressing the SAUTE function on your Instant Pot.

Add a little oil or butter to the pot and heat it.

Once heated, add minced garlic and chopped onions.

Sauté them until they soften and turn translucent, releasing their flavors and aromas.

Step 2: Add Main Ingredients and Pressure Cook

Add diced zucchini, vegetable broth (or water), and a pinch of salt to the pot.

Mix well to combine.

Close the Instant Pot lid securely, ensuring the vent is set to “SEALING”.

Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time for 5 minutes.

Step 3: Release Pressure and Blend

Once the Instant Pot beeps indicating the cooking is done, allow the pressure to release naturally for 10 minutes.

Then carefully release any remaining pressure before removing the lid.

Use an immersion blender to puree the soup directly in the pot until smooth.

If using a traditional blender, transfer the mixture in batches and blend until smooth.

Adjust the seasoning to taste as needed.

Step 4: Add Final Touches

Stir in coconut milk or heavy cream, and a dash of black pepper for flavor.

If the soup seems too thick for your liking, add more vegetable broth or coconut milk to reach the desired consistency.

Allow the soup to simmer for an additional 2 minutes to blend the flavors together.

Step 5: Serve and Enjoy

Your creamy zucchini soup is now ready to be served.

Ladle the warm soup into bowls and enjoy a comforting meal.

For stove-top preparation, follow the same initial steps, cover, and let the soup simmer until the zucchini is soft, approximately 20 minutes, then continue with the rest of the steps as outlined.