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Set up your Instant Pot, plug it in, turn on the saute mode, and wait 1 minute for the Instant Pot to heat up.
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Add oil and chopped onions, saute until translucent (2-3 minutes).
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Add celery and garlic, saute until the garlic is fragrant and onions are slightly browned (2-3 minutes).
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Add carrots, saute for 2-3 minutes.
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Add water, bouillon, and thyme.
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Cover and lock the Instant Pot, set the vent to seal, change the mode to manual and set the time for 10 minutes.
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Allow the Instant Pot to release the pressure naturally (wait 5-10 minutes) but be careful to keep your fingers away from the vent when you release and open the lid.
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Pull out the thyme stems and discard.
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If you have an immersion blender, puree the carrot soup in the Instant Pot otherwise allow the soup to cool and puree it in a blender when it’s at a safe temperature.
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Stir in the orange and lemon juices, adjust to taste with salt and pepper as desired.