Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 lbs zucchini, chopped into 1-inch chunks
  • 1 medium Yukon Gold potato, peeled and diced
  • 4 cups vegetable broth, low sodium
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Set the Instant Pot to the 'Sauté' function. Add the butter; once melted, stir in the diced onion and garlic. Cook for 3-4 minutes until the onions become translucent.
  2. Add the chopped zucchini and diced potato to the pot. Pour in the vegetable broth, ensuring the vegetables are mostly submerged.
  3. Secure the lid, set the valve to 'Sealing,' and select 'Manual/Pressure Cook' on High for 10 minutes.
  4. Perform a quick pressure release (QR). Use an immersion blender directly in the pot to puree the mixture until completely smooth.
  5. Stir in the heavy cream, lemon juice, salt, and pepper until the soup is a bright, opaque green.