Instant Pot® Carrot and Ginger Soup
Servings: 4
Calories: 170kcal
Equipment
- Instant Pot
- Measuring Spoon
- Measuring Cup
- Rubber Spatula
- Knife
- Cutting Board
- Immersion Blender
Ingredients
- 2 Tbsp Olive Oil
- 1.5 pounds Carrots, chopped
- 2 each Onion
- 1 clove, minced Garlic
- 1 inch piece, peeled and chopped Ginger
- 4 cups Chicken Stock
- 0.5 tsp Salt
- 0.125 tsp Ground Pepper
- A pinch Nutmeg
Instructions
- Peel and chop the ginger.
- Add the olive oil to the Instant pot and press the ‘saute’ button. Add the onion and carrots and stir. Let the veggies cook for about 10 minutes to soften, stirring occasionally. Add the garlic and stir, cooking for two more minutes.
- Add all the remaining ingredients then place the lid on the Instant Pot®, press the “manual” button and set the timer for 5 minutes at high pressure. Once the cooking process is complete, let the pressure naturally release from the Instant Pot® which means just let the pot sit, no need to do anything!
- Remove the lid once the pressure has been released and then puree the soup using an immersion blender or regular blender.
- Serve while hot!
