Instant Pot Basil Zucchini Summer Soup Paleo AIP Whole30

Name: Instant Pot Basil Zucchini Summer Soup Paleo AIP Whole30
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 leek, sliced in half-moons; 4 cloves garlic, minced; 3 1/2 cups zucchini, chopped; 2 1/2 cups chicken broth; juice of half a lemon; 2 tbsp fresh basil, plus additional for garnish; 3/4 tsp salt; 1/4 tsp black pepper, omit for AIP; 2 tbsp coconut milk

Prep: 10 minCook: 8 min4 servingsmediumAmerican

A creamy, dairy-free summer soup that transforms abundant zucchini into a silky, comforting bowl. Fresh basil and lemon juice brighten the earthy vegetables, while coconut milk adds richness without dairy. Perfect for using up garden zucchini or as a light dinner on warm evenings. The Instant Pot makes this soup incredibly quick and hands-off, while the immersion blending creates restaurant-quality smoothness. Compliant with Paleo, AIP (without pepper), and Whole30 diets, making it accessible for various dietary needs.

Gluten-Free Dairy-Free Nut-Free Keto

Ingredients

4 servings

2 tbsp olive oil
1 leek, sliced in half-moons
4 cloves garlic, minced
3 ½ cups zucchini, chopped
2 ½ cups chicken broth
vegetable broth1:1vegetarianvegan
for vegetarian option
Full guide →
juice of half a lemon
2 tbsp fresh basil, plus additional for garnish
¾ tsp salt
¼ tsp black pepper, omit for AIP(optional)
omit1:0aippaleo
for AIP compliance
Full guide →
2 tbsp coconut milk
cashew cream1:1nut-free alternativeadds dairy
for different richness
Full guide →

Instructions

1
Set Instant Pot to sauté and add olive oil
2
Add leek and garlic and sauté for 2-3 minutes until leek is lightly softened
3
Turn off sauté function
4
Add zucchini, chicken broth, lemon juice, basil, salt, and pepper and stir to combine
5
Place lid on Instant Pot with valve sealed
6
Set to manual high pressure for 8 minutes
7
Allow to come to pressure and cook
8
Once cooked, hit cancel and carefully quick release pressure
9
Remove lid and allow to cool for 15 minutes
10
Blend with immersion blender until smooth
11
Top with coconut milk and fresh basil to serve

Tips

Tip 1

Cool the soup for 15 minutes before blending to prevent hot liquid from splattering and ensure safer handling with the immersion blender.

Tip 2

For AIP compliance, simply omit the black pepper while keeping all other ingredients and steps exactly the same.

Tip 3

Serve lukewarm rather than piping hot to let the fresh basil flavors shine through without being overwhelmed by heat.

Good to Know

Storage

refrigerate up to 3 days in airtight container

Make Ahead

can be made 1 day ahead and reheated gently

Serve With

lukewarm, topped with coconut milk and fresh basil

See pairing guide →

Common Mistakes

Watch

let soup cool before blending to avoid hot liquid splattering

Watch

ensure valve is sealed before pressure cooking to avoid steam escape

Watch

use quick release carefully to prevent burns from steam

Substitutions

Vegan Options

chicken broth→

vegetable broth1:1vegetarianvegan

for vegetarian option

Full guide →

Nut-Free Alternatives

coconut milk→

cashew cream1:1nut-free alternativeadds dairy

for different richness

Full guide →

General Alternatives

black pepper→

omit1:0aippaleo

for AIP compliance

Full guide →

Find more substitutions →

FAQ

Can I make this soup without an Instant Pot?

Yes, sauté vegetables in a large pot, add remaining ingredients except coconut milk, simmer 15-20 minutes until zucchini is tender, then blend and finish with coconut milk.

How long will this soup keep in the refrigerator?

Store covered in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed to thin consistency.

Can I freeze this soup for later?

Yes, freeze for up to 3 months without the coconut milk garnish. Thaw overnight in refrigerator and reheat gently, adding fresh coconut milk when serving.