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!
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.