Recipes
Zucchini Soup
6 Servings
13 Minutes
INSTRUCTIONS
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 Minutes. Add olive oil; when hot, add the onion and cook, stirring, until soft and starting to brown. When done, press Cancel.
- Add the zucchini, zest, garlic, vegetable broth and seasoning. Stir well so that no onions remain stuck to the bottom.
- Press Cancel, close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 3 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid, add the spinach leaves and stir until soft. Blend the soup until uniform. Add cream along with the lemon juice, and serve. Garnish with cream, croutons and chives.
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About the chef
Claudia Varleta
Claudia Varleta, creator of Mundo de Dulcinea, is a commercial engineer turned food blogger who is passionate about conscious cooking. With a decade of experience, Claudia shares her love for creating simple yet creative recipes that emphasize sustainability and flavor. Her blog offers a wide variety of both sweet and savory dishes, inspiring her followers to add a touch of sweetness to their everyday lives. In addition to her blog, Claudia has co-authored several cookbooks, including Fácil y Delicioso: 75 Recetas para Simplificar el Día a Día, the official Instant Pot cookbook in Chile. This book features easy and flavorful recipes designed to make meal preparation simpler and more enjoyable for home cooks.
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