Trying Something New in the Kitchen: Instant Pot Carrot Parsnip Soup

Everyone is talking about the Instant Pot. A pressure cooker, slow cooker, rice cooker and vegetable steamer all in one, this was evidently one of Amazon’s best selling items this holiday season … and it’s the best-selling kitchen item in the U.S. and worldwide! 

As you know, I love to cook, so after hearing all the talk, I was intrigued. I gave one to PLANK editor Mandy for Christmas, and crossed my fingers that Santa would have one for me under the tree. Thankfully, he read my list!

After a long holiday vacation, and a little time under the weather, I’m just getting back into my normal routine this week; so I decided to finally give the Instant Pot a shot. I love making soup — it’s warm and filling, and it’s an easy, healthy go to for lunch during the week.

As I’ve shared here before, two of my favorites are Zucchini & Butternut Squash Soup and Sweet Potato Chili … but I was looking for something different. So I tried my hand at this Carrot Parsnip soup … and it turned out great!

I like spending time in the kitchen, but let’s face it … sometimes we just don’t have hours to prepare for dinner. Well hello Instant Pot! From start to finish, this recipe was done in less than a half hour  and that’s including 10 minutes of prep time and the 8 or so minutes it took for the Instant Pot to reach pressure. 

Carrot Parsnip Soup

Carrot Parsnip Soup


  • 2 tbsp. coconut oil
  • 1 onion, diced
  • 8 carrots (1 pound), peeled and sliced into rounds
  • 1 parsnip, peeled and sliced into rounds
  • Ginger knob (about 2 inches, peeled and diced)
  • 3/4 tsp. curry powder
  • 4 cups broth (vegetable or chicken)
  • 1/2 cup coconut milk
  • Salt


  1. Select the saute setting on the Instant Pot and heat the coconut oil
  2. Add the onion and saute for 5 minutes
  3. Add the carrots, parsnips, ginger, curry powder and broth
  4. Secure the lid and move the pressure release to sealing
  5. Select the Soup/Broth setting and set the cooking time for 10 minutes at high pressure
  6. Perform a quick pressure release by moving the pressure release to venting
  7. Open the pot, add the coconut milk and using a immersion blender, puree until smooth.
  8. Add salt as needed.


  1. I made this soup and it was delicious! The only change I made was to use a roughly equal mix of parsnips and carrots instead of using mostly carrots. Also, I was afraid to use quick release on the I.P. for fear it would spew liquid —did anyone try it? The flavors are very well-balanced and the texture is silky. I garnished it wish some minced fresh parsley and freshly ground black pepper. Served some crusty bread alongside and drank a nice German beer. Yum!

  2. This is a hot item. I work at Williams-Sonoma and we still can’t keep them in stock. Try logging on to our website; scroll down to the “ blog” section and you can find a plethora of recipes for the Instant Pot. Bon Appetit!

  3. This looks amazing, I can hardly wait to make some.

  4. Natalie818

    Ahhh, I LOVE my IP! I bought it a couple months ago (the 8 qt.). It is SO useful on nights when I’m not getting home till 5 p.m. and my kids are starved. They’re still quite young, so if I want them in bed by 8, I need dinner ready FAST and without standing over the stove…set it and forget it! Nice recipe — the IP is a winner for all kinds of soups (and ribs, chili, Indian food, Persian food, Thai food, etc etc etc.). Can you tell I’m in love. 😉

  5. Sounds delish! I didn’t get an Instant Pot from Santa, but I did get an Aerogarden and now have a flourishing herb garden on my kitchen counter. The herbs will come in handy when I do finally score an Instant Pot!

  6. Valerie Van Horn Murphy

    a friend sent on to me a few months ago as a surprise gift and I use mine almost daily There are some FB groups who share recipes etc Be aware though with over 1 million members your newsfeed will be inundated. My favorite recipe is for Enchilada Soup. I leave out the grains as I am grain free, gluten free and sugar-free. I did this for both my Book Club and Pottery Class to rave reviews and recipe requests. It is the layering of the toppings that make this a great recipe. Enjoy and Bon Appetite.

  7. In the past I always warned my family….no appliances for Christmas! A vacuum cleaner is not what I want to see under the tree…..however, this year I received an appliance that I truly wanted! An Instant Pot gifted to me by my son along with several related cookbooks. I cannot wait to use it and the soup looks amazing!….thanks for the recipe! Happy New Year!

  8. Kayla Sheaffer

    I’m so jelly that Santa came to your tree! Saint Mama Nick said no and I begged…It’s true we don’t have any room on counter space in our kitchen(you would faint if you saw how small-kills me). I’m the family cooker but I have an injured foot Im supposed to stay off of. Mom takes care of me practically all day but I just want to help…I fell IN LOVE with Insta Pot on the 2am info-merrcial! I’m going to beg for my birthday in Feb…I will make the coconut and parsnips for the first soup! Mom can’t do onions though…Would just garlic work? Or do you have a different alternative to onion? She can’t even do onion salt…TY for posting about this today! I’m gettin’ all warm and cozy just thinking about soups in our future!Mmm..Got to wait till my birthday in Feb…Yikes! Feb 24th seems like a year away!

  9. Yum!! I’m trying this.

    Also, if anyone is interested, I have a great Portuguese kale soup recipe to share, whole30 compliant.

    • Kayla Sheaffer

      Sounds so yummy Kate…Gotta wait till my bday next month to get one!I used to work at Souplantation so I’m a soup groupie lol

  10. Hope you are feeling better, Mary Beth. I also received the Instant Pot for Christmas. Love it, so far. I’m not much of a cook so I usually just use it to make basic stuff. Maybe I’ll give one of your recipes a try.

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