Step 1

First, press the Saute button on the Instant Pot and add your chosen fat. This is mostly to heat up the Instant Pot so that it comes to pressure more quickly, not to soften the veggies.

Step 2

Second, chop, slice, or dice your veggies of choice and place them in the Instant Pot. They do not need to be small or uniform in size.

Step 3

Conveniently, the IP has cup measurements on the side of the stainless insert pot, so just fill your pot with veggies to about the 10-cup mark.

Step 4

Next, add 1 cup of broth or water. I prefer broth just to give my blended soups a boost of healing nourishment, but water will do.

Step 5

Save the other cup of broth or water for later; you may not need it.

Step 6

Add a tablespoon of high quality salt.

Step 7

Close the Instant Pot, seal the vent, and press the Cancel button, then the Manual button.

Step 8

Adjust the time to 5 minutes.

Step 9

Once it beeps, release the pressure.

Step 10

Then, add any fresh or dried herbs or other spices to your soup.

Step 11

Blend in the Instant Pot with an immersion blender. This is the easiest method and dirties fewer dishes.

Step 12

If you don't have an immersion blender, transfer to a high-speed blender and puree until smooth. You may need to blend in 2 or 3 batches if all of the soup won't fit into your blender at once.

Step 13

If you desire a thinner soup, blend in some or all of the extra 1 cup of broth or water. I find that 1 cup of broth is plenty, but it's up to you!

Step 14

Finally, taste! Add more salt, herbs, spices, or whatever suits you until your blended soup is perfect!