Easy Instant Pot Carrot Soup

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5 from 2 reviews


  • 2 tablespoons ghee
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups diced carrots (~4 large carrots)
  • 2 large gold potatoes, peeled and diced
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (+ extra for garnish)
  • 48 ounce chicken bone broth
  • canned coconut milk, for garnish
  • sliced green onions, for garnish


  1. Place ghee in the basin of an instant pot. Press the sauté button. Once ghee has melted, add the onions and cook for 3-4 minutes, until slightly translucent. Then add the garlic and cook for 1 minute, until fragrant.
  2. Press cancel on the instant pot. Add the carrots, potatoes, salt, garlic powder, red pepper flakes, and bone broth. Mix to combined. Lock lid, press manual to high pressure, and time to 15 minutes, then press start.
  3. Once the timer is up, quick release the pressure. Once all the pressure is gone, remove lid then use an immersion blender to blend the soup until completely smooth.
  4. Top soup with coconut milk, green onions, and red pepper flakes before serving!