Keto Instant Pot "Cheesy" Zucchini Soup (dairy-free, nut-free, Whole30, vegan)
Even though it's dairy-free and Whole30-friendly, you won't believe how "cheesy" this Instant Pot Cheesy Zucchini Soup is! This nourishing Instant Pot soup recipe is picky eater-approved, nut-free, vegan, vegetarian, and keto/low-carb, too!
Ingredients
- 1/4cupavocado oil(or lard, ghee, or tallow)
- 2cupsroughly chopped yellow onion
- 8cupszucchini (about 4 large zucchini)sliced in half lengthwise, then sliced into half-circles about 1/2" thick
- 4clovesgarlicleft whole
- 1cupbone broth(may need more after cooking if soup is too thick -- use veggie broth or water for vegan)
- 1-1/2tablespoonsalt
- 2teaspoonspaprika
- 1teaspoongarlic powder
- 1/2cupnon-fortified nutritional yeast
- 1tablespoonapple cider vinegar
- 1/4teaspooncayenne pepperoptional
Instructions
Press the Saute button on your Instant Pot and add the avocado oil or your fat of choice.
When the fat is hot, add in the roughly chopped onion, zucchini, and garlic.
Add the bone broth, salt, paprika, and garlic powder.
Place the lid on the Instant Pot, checking to be sure the seal is in place. Seal the vent. Press Keep Warm/Cancel. Then press Manual and adjust the time to 3 minutes on high pressure.
When it beeps, immediately release pressure.
Add in the nutritional yeast, apple cider vinegar, and cayenne (if using).
Use an immersion blender to blend the soup to your desired thickness. (We prefer a completely smooth, blended soup.
Serve immediately or allow to cool, then place in zip-top bags and freeze.