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Pressure Cooker Carrot Ginger Soup

Pressure Cooker Carrot Ginger Soup. Fully loaded with lots of fresh carrots and fresh ginger. The perfect comfort soup cooked in the Instant Pot Pressure Cooker. Even better, this makes the best healthy Instant Pot Freezer Meal that you have ever tried!
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Soup
Cuisine: Soup Maker
Servings: 6
Calories: 38kcal


Recipe Ingredients:

  • 1 Kilo Carrots
  • 375 g Diced Butternut Squash
  • 1 Tbsp Garlic
  • 4 Tbsp Diced Ginger
  • Salt & Pepper


  • Peel and dice the carrots, garlic and ginger and place them into your pressure cooker.
  • Add in any other peeled and diced root vegetables that you have, though this is optional.
  • Season well with salt and pepper.
  • Add in 2 cups of water and mix well.
  • Place the lid on the pressure cooker, set the valve to sealing and cook for 8 minutes on manual pressure.
  • Use QPR and using a hand blender, blend until smooth.
  • Serve with warm buttery bread.


You can cut the prep time down by using a food processor or buying prepared carrots that don’t need dicing. I am sure I could start a ginger fight here over how much ginger you should add to your carrot ginger soup and what’s too hot and what’s too mild.
I like a LOT of ginger and added 4 heaped tablespoons of diced ginger. If you wanted a mild version or you’re feeding children, then 2 heaped tablespoons would be fine. Also remember we are pressure cooking, so you would use more ginger than you would in other gadgets as it strips flavour.
I had some spare butternut squash and added it to the recipe. If you have some spare root vegetables then do add them in. swede, turnip, butternut squash, sweet potatoes or onions made brilliant add ins to your carrot ginger soup. It doesn’t matter if your garlic and ginger are not thinly grated.
Because the soup is going to be blended until smooth anyway, so you don’t have to worry about big lumps of ginger or garlic. To reheat: Pour the contents from the bag into the Instant Pot and place the lid on and set the valve to sealing. Cook for 0 minutes on manual. Use quick pressure release and serve with your warm bread.


Calories: 38kcal | Carbohydrates: 9g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8340IU | Vitamin C: 14.4mg | Calcium: 36mg | Iron: 0.5mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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