Pressure Cooker Carrot Soup

Mikekey *


This uses a small 4-quart stovetop pressure cooker. Easily doubled for larger cookers. Serve with a dollop of sour cream or plain yogurt and naan bread.


☆☆☆☆☆ 0 votes

15 Min
15 Min
Pressure Cooker/Instant Pot


  • 4 large
    carrots (no need to peel)
  • 2 Tbsp
    olive oil
  • 1 c
    chopped yellow onion
  • 1 Tbsp
    minced garlic
  • 2 stalk(s)
    celery, chopped
  • 2 tsp
    paprika (smoked is best)
  • 1 tsp
    ground cumin (or more, to taste)
  • ·
    salt and pepper, to taste
  • 3 c
    chicken broth

How to Make Pressure Cooker Carrot Soup


  1. Trim ends from carrots and cut carrots into 1" chunks.
    Saute all the vegetables in olive oil in a 4 qt. pressure cooker over medium-high for a few minutes. Add paprika and cumin and fry gently for a few moments, being careful not to burn.
  2. Add stock, lock the lid, bringing to pressure over high heat. When the cooker reaches high pressure turn down the heat to maintain that pressure and cook for 9 minutes.
  3. Use the quick release to drop the pressure quickly and then open the lid.
  4. Puree the soup in batches and return to pan. Reheat without pressure and serve.

Printable Recipe Card

About Pressure Cooker Carrot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Middle Eastern

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