Zucchini is a versatile vegetable that is not only low in calories but also packed with essential nutrients. If you're looking for a light and flavorful soup to enjoy, this Instant Pot Zucchini Soup is the perfect choice. With the convenience of the Instant Pot, you can have a delicious and nutritious bowl of soup ready in no time.
Turn on the Instant Pot and select the "Sauté" function. Melt the butter in the pot and add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
Add the chopped zucchini to the pot and sauté for an additional 2 minutes, stirring occasionally. Sprinkle in the dried thyme, dried basil, salt, and pepper. Stir well to coat the zucchini and aromatics with the spices.
Pour the vegetable broth into the Instant Pot, ensuring that the zucchini is fully covered. Close the lid and set the Instant Pot to "Manual" or "Pressure Cook" mode on high pressure. Set the cooking time to 5 minutes.
Once the cooking time is complete, perform a quick release by carefully turning the venting knob to the "Venting" position. Open the lid and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids and leave some space for the steam to escape.
Return the blended soup to the Instant Pot if necessary. Stir in the heavy cream, ensuring it is well incorporated. Taste the soup and adjust the seasonings by adding more salt and pepper if needed.
Ladle the warm Creamy Zucchini Soup into bowls and garnish with your choice of fresh herbs, grated Parmesan cheese, or a dollop of sour cream. These toppings add extra flavor and a touch of elegance to the dish.