Creamy Zucchini Soup, Instant Pot

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  1. 2 T olive oil
  2. 1 T butter
  3. 1 medium onion, sliced into half moons
  4. 2 garlic cloves, minced
  5. 2 t Sunny Paris, seasoning
  6. 1/4 t crushed red pepper
  7. salt to taste
  8. pepper to taste
  9. 1 1/2 large or 3 medium zucchini, sliced in half moons
  10. salt
  11. pepper
  12. 1/2 c good white wine, like Pinot Grigio, or chicken broth
  13. 2 1/2 – 3 1/2 c low sodium chicken broth (if 2 1/2 doesn’t look like enough to you, you can add an extra cup)
  14. 1/4 c light or heavy cream
  15. 8 oz Cheddar cheese, shredded
  16. 2 T grated Pecorino Romano cheese
  17. croutons for garnish, optional


  1. Set your Instant Pot to saute.
  2. Add the olive oil and butter.
  3. Add the onions, garlic, Sunny Paris, $ red pepper, salt and pepper to taste.
  4. Cook until the onions are soft, about 3-5 minutes.
  5. Add the zucchini and let cook for 1 minute, mixing it up with the onions and garlic.
  6. Add the white wine, let the alcohol in the wine cook out for about 3 minutes.
  7. Add the chicken stock; mix well.
  8. Cancel saute mode, pressure cook on high for 5 minutes.
  9. When the soup is done, do a quick release on the Instant Pot.
  10. Take out the hand blender and carefully blend until smooth.
  11. Stir in the cream and Cheddar cheese and Parmesan cheese until well mixed.
  12. Ladle the soup into bowls and top with croutons. Serve with a bit more cheese

Picture of Recipe

Creamy Zucchini Soup, Instant Pot - Picture of Recipe
Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot,Immersion Blender

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