This Instant Pot Creamy Zucchini Soup is made with fresh zucchini, heavy cream and olive oil to make a hearty, delcious and low carb soup. It’s a great way to use up garden zucchini.

Hot soup is great on cooler days in September especially when your fresh garden zucchini crop is still producing from your garden. Or, get fresh zucchini from a nearby produce stand to make this tasty and easy soup with simple ingredients.

Every summer on the lookout for new zucchini recipes to use up my garden zucchini. Homemade soup seems like a great choice in late September when it starts getting cooler.

Zucchini Soup Instant Pot

You can make this delicious soup with a handful of ingredients.I like making soup in my Instant Pot because it cooks so much faster than on the stove top! Also, I don’t have to worry about it boiling over and dirtying up my clean stove.

This Instant Pot soup recipe is great to make when you have zucchini harvest still coming in in late summer months.

As a matter of fact, I put my garden zucchini in my ,food processor to mince or grate it and then I freeze it in containers to pull out to make Orange Zucchini Bread , this zucchini soup or anytime I want to add zucchini to a recipe. It’s great to have on hand in the colder months.

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Instant Pot Zucchini Soup

Ingredients

*The full, printable recipe is in the recipe card at the bottom of this post where you can adjust the servings.

fresh zucchini
extra virgin olive oil
chopped onions
garlic
marjoram
heavy cream
chicken broth or vegetable broth
black pepper
salt to taste if needed

Instructions

First, wash and cut the zucchini into 3 inch size pieces and place in a food processor. Pulse or turn on low speed until it becomes close to minced.
Next, chop the onion and mince the garlic. Place them into the Instant Pot inner pot along with olive oil put on the sauté function for 2 minutes.
Then, add the zucchini, chicken broth and heavy cream and close the lid. Put it on sealing and put the presure cooker on high for 10 minutes. Allow it to natural release for a few minutes after the timer goes off and then manual or quick release the remaining pressure.
Last, add black pepper and salt if you think it needs it. Remember that the chicken broth has a lot of sodium in it.

What to Serve with Zucchini Soup

Serve this tasty zucchini soup with crusty bread or put it in a bread bowl. Eat it with Cheesy Garlic Bread or make homemade croutons to put on top.

Serve it with grated Parmesan cheese or add red pepper flakes to give it some spice if you wish. To make it a hearty soup, add some white or brown rice.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days for maximum freshness.

This easy soup will hit the spot on a cooler fall days when the humidity and heat has subsided. This Instant Pot Zuchini Soup is a delicious recipe for a low-carb diet. It’s a comforting soup for cold fall days.