Instant Pot Caramelized Carrot Soup

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This Instant Pot Caramelized Carrot Soup is delectably silky and the carrots are elevated to sweet perfection thanks in the Instant Pot.

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Caramelized Carrot Soup

There is truly something incredible about this soup. The addition of a little bit of baking soda in the Instant Pot with the carrots really allows them to get an intense caramelization that makes them so tasty.

I learned this technique from Modernist Cuisine where they explain that the baking soda helps intensify the Maillard reaction, which is the browning affect that produces the really intense flavor. The baking soda is added to the carrots and butter in the pressure cooker and in 20 minutes you have these incredible carrots.

Using just 5 ingredients, this soup really elevates the carrot flavor. You won’t believe how amazing it tastes. It’s the best carrot soup I’ve ever tasted, and probably my favorite soup, period.

The only issue with the Modernist Cuisine recipe is that it’s a bit difficult for home cooks. It includes techniques and ingredients that are harder to source. But I love this recipe so much that I had to adapt it to make it easier. So this is my home version of that recipe.

Ingredients You Need for Carrot Soup

You won’t believe that this soup has just 5 ingredients. It consists of these things:

  • Carrots – the best you can find, fresh as possible
  • Butter – salted or unsalted; you can add more salt to taste
  • Baking soda – just a small amount is needed
  • Chicken broth – the original recipe calls for carrot broth so you can use that if you can find it, otherwise chicken or vegetable broth both are great
  • Salt – the carrots need a bit of salt to counteract the sweetness
Caramelized Carrot Soup

How to Make Caramelized Carrot Soup

You will need an Instant Pot or a pressure cooker for this recipe. I’ve tried it on the stove top and it doesn’t turn out the same. It’s not possible to caramelize the carrots on the stovetop, like you can in the Instant Pot.

Step One

Peel and cut the carrots into quarters, then remove the tough inner core. This part of the carrot can be quite bitter, so it will enhance the flavor and texture to cut the core out.

Cut the slices into 2” pieces or sticks.

Press the saute mode of your Instant Pot and melt the butter in the pot. Then add the carrots and stir them to coat with butter. Sprinkle the salt and baking soda over the carrots and pour in the water. Then give it all a good stir.

Raw Carrots in the Instant Pot

Step Two

Secure the lid and set the vent to sealing. Pressure cook on high for 20 minutes. Do a quick release of the pressure when it’s done.

You’re going to love the aromas that come from the pot when you open the lid. You can instantly smell the caramelization. It’s heavenly.

Cooked Carrots in the Instant Pot

Step Three

Add the chicken stock to the pot and then puree the soup, in the pot, with an immersion blender until smooth. The immersion blender really is the way to go here. You won’t have to dirty another pot and it’s so quick and easy. Just blend it until all the chunks are gone and the puree starts to form small bubbles. This is when it becomes silky and smooth.

Caramelized Carrot Soup Puree

Heat the soup on saute mode until hot, about 3 minutes. My Instant Pot heats up really fast on saute mode and takes a while to cool back down, so I only leave it on saute mode for 3 minutes. Any longer and it might burn on the bottom.

Turn off saute mode and add the final bits of butter. Then puree it again with the immersion blender until the butter has melted and blended into the soup.

Caramelized Carrot Soup

Tips for the Best Outcome

  • Use the best quality carrots you can find and be sure to remove the inner core, which can add bitterness to the soup.
  • Don’t skip the baking soda. It allows the carrots to become extra caramelized, as it enhances the maillard reaction.
  • You can use salted or unsalted butter. If you use unsalted, you may need to add additional salt, to taste.

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Caramelized Carrot Soup

Instant Pot Caramelized Carrot Soup

This Instant Pot caramelized carrot soup is delectably silky and the carrots are elevated to sweet perfection thanks in the Instant Pot.
5 from 19 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Carrot, instant pot
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4 Servings
Calories: 354kcal
Author: Laura

Ingredients

  • 1 pound carrots peeled and cores removed
  • 1/2 cup butter 113g
  • 1/8 cup water 30ml
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda 2.5g
  • 2 1/2 cups chicken stock
  • 2 tablespoons butter

Instructions

  • Cut the carrots into quarters and remove the tough inner core. Cut the slices into 2” pieces.
  • Press the saute mode of your Instant Pot and melt the 1/2 cup of butter. Add the carrots and stir to coat with butter. Sprinkle over the salt and baking soda. Pour in the water. Stir.
  • Secure the lid and set the vent to sealing. Pressure cook on high for 20 minutes. Do a quick release of the pressure.
  • Add the chicken stock and puree the soup in the pot with an immersion blender (or in a blender or food processor) until smooth. Heat on saute mode, no longer than 3 minutes. Turn off saute mode.
  • Add the final 2 tbsp of butter and again puree with the immersion blender until the butter has melted and blended in.

Video

Notes

Use the best quality carrots you can find and be sure to remove the inner core, which can add bitterness to the soup.
Don’t skip the baking soda. It allows the carrots to become extra caramelized, as it enhances the maillard reaction.
You can use salted or unsalted butter. If you use unsalted, you may need to add additional salt, to taste.

Nutrition

Calories: 354kcal | Carbohydrates: 16g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 973mg | Potassium: 529mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19833IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 1mg

🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!

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Caramelized Carrot Soup

11 thoughts on “Instant Pot Caramelized Carrot Soup

  1. Michelle says:

    5 stars
    Adding the baking soda is such a game changer! I can’t believe I hadn’t tried this method earlier — thanks for sharing!

  2. Jessica Formicola says:

    5 stars
    I’ve been trying to use my Instant Pot more, and this carrot soup is next on my list! Thanks for sharing the recipe!

  3. Jean says:

    5 stars
    Excellent! So decadent it could be served in a shot glass and be satisfying.
    This is going in my holiday/special occasion rotation.
    Thanks Laura!

  4. Jean says:

    5 stars
    I’ve made this 3 time already….Awesome! Thank you.
    Have a question: Can this be vaccum packed and frozen? I would like to make portions, and freeze to heat up on the spot.

    • Laura says:

      I’m happy to hear you’ve made it so many times! It’s my favorite soup. You can definitely vacuum pack and freeze it. That would be a great way to store it. It heats back up well.

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