Go Back
Carrot Soup Instant Pot Recipe

Course lunch, Side Dish
Cuisine American, vegetarian
Keyword carrot soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 71 kcal


  • 1 tablespoon olive oil
  • 1 chopped onion chopped
  • 4 stalks celery chopped
  • 2 cloves garlic minced
  • 2 pounds carrots sliced
  • Handful of thyme ~10 sprigs, 3 inches long
  • 4 cups water, chicken, or vegetable broth
  • 1 chicken or vegetable bouillon cube use more or less as desired
  • ½ cup orange juice
  • 1 tablespoon lemon juice
  • salt and pepper to taste (optional)


  1. Set up your Instant Pot, plug it in, turn on the saute mode, and wait 1 minute for the Instant Pot to heat up.
  2. Add oil and chopped onions, saute until translucent (2-3 minutes).
  3. Add celery and garlic, saute until the garlic is fragrant and onions are slightly browned (2-3 minutes).
  4. Add carrots, saute for 2-3 minutes.
  5. Add water, bouillon, and thyme.
  6. Cover and lock the Instant Pot, set the vent to seal, change the mode to manual and set the time for 10 minutes.
  7. 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.
  8. Pull out the thyme stems and discard.
  9. 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.
  10. Stir in the orange and lemon juices, adjust to taste with salt and pepper as desired.

Recipe Notes

Stovetop cooking instructions:  You can make this soup on the stove top by following steps 1-5 and then cover, bring to a boil, lower the temperature and simmer on low heat for about 45-60 minutes until the carrots are tender enough to puree.