33+ Easy Immersion Blender Instant Pot Recipes for Effortless Cooking

The Instant Pot has revolutionized the way we cook, making it easier than ever to prepare delicious meals in a fraction of the time.

But what if there was a way to enhance this time-saving kitchen gadget even more? Enter the immersion blender – a powerful tool that can blend, puree, and emulsify right in the pot. When combined with the Instant Pot, the possibilities are endless.

From creamy soups to silky sauces and even smoothies, an immersion blender can help you achieve the perfect texture with minimal effort.

In this article, we’ll explore over 33 mouthwatering recipes you can make with both your Instant Pot and immersion blender, saving you time and hassle while creating restaurant-quality meals at home.

33+ Easy Immersion Blender Instant Pot Recipes for Effortless Cooking

Whether you’re a seasoned Instant Pot user or just getting started, incorporating an immersion blender into your cooking routine will open up a whole new world of recipes.

The combination of these two powerful kitchen tools allows you to experiment with new textures and flavors, all while cutting down on cleanup time.

cozy soups to creamy dips, your kitchen will become a haven for delicious, effortless meals.

So, grab your Instant Pot and immersion blender, and start cooking your way to better meals today!

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is the perfect low-carb and keto-friendly comfort food. With a velvety texture achieved using an immersion blender, it’s a quick and easy recipe made in your Instant Pot. Packed with nutrients from fresh broccoli and rich flavor from sharp cheddar cheese, this soup is sure to become a lunchtime favorite.

Ingredients

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to “Sauté” mode. Add olive oil or butter, then sauté the diced onion and garlic until fragrant and translucent (about 3-4 minutes).
2. Add the broccoli florets and chicken broth. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
3. Quick-release the pressure and carefully open the lid.
4. Use an immersion blender to puree the broccoli and broth mixture until smooth.
5. Stir in heavy cream and shredded cheddar cheese until melted and combined.
6. Season with salt and pepper to taste.

This creamy broccoli cheddar soup is an easy, one-pot meal that will warm you up without breaking your carb count. The smooth texture and rich flavors make it a satisfying choice for lunch, while the Instant Pot ensures it’s ready in no time.

Cauliflower & Bacon Chowder

This hearty cauliflower and bacon chowder is a keto-friendly twist on classic potato soup. By replacing starchy potatoes with low-carb cauliflower, you get the same satisfying creaminess while staying within your carb limits. The Instant Pot and immersion blender simplify the process, making it a practical choice for busy weekdays.

Ingredients

• 1 medium head of cauliflower, chopped into florets
• 6 slices of bacon, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Cook the diced bacon until crispy, then remove and set aside, leaving the bacon grease in the pot.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Add the cauliflower florets, chicken broth, and smoked paprika. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup to your desired consistency (fully creamy or slightly chunky).
7. Stir in heavy cream and season with salt and pepper to taste.
8. Top with the reserved crispy bacon before serving.

This cauliflower and bacon chowder delivers all the cozy vibes of traditional chowder while staying low-carb. The crispy bacon topping adds a smoky crunch, making it a deliciously satisfying keto lunch option.

Spicy Pumpkin & Coconut Curry Soup

This spicy pumpkin and coconut curry soup is an exotic, low-carb lunch that’s both creamy and flavorful. Made with simple ingredients and blended to perfection, it’s a unique way to enjoy keto-friendly comfort food. The Instant Pot saves time, and the immersion blender creates a luscious texture that’s hard to resist.

Ingredients

• 1 can (15 oz) unsweetened pumpkin puree
• 1 cup coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp red curry paste
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional for extra spice)
• 1 small onion, diced
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil or coconut oil, then sauté the diced onion until softened (about 3 minutes).
2. Stir in the red curry paste, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the pumpkin puree and broth. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup until smooth.
7. Stir in coconut milk and adjust seasoning with salt and pepper.
8. Serve warm, garnished with fresh cilantro or a drizzle of coconut milk if desired.

This spicy pumpkin and coconut curry soup is a delightful change of pace from traditional keto recipes. The combination of warming

Zucchini & Spinach Cream Soup

This zucchini and spinach cream soup is a perfect light, yet filling, keto-friendly option for lunch. With minimal carbs and packed with nutritious vegetables, this soup is rich in flavor and smooth in texture thanks to the immersion blender. The Instant Pot makes this a quick and easy meal that’s low on effort but high on taste.

Ingredients

• 2 medium zucchinis, chopped
• 2 cups spinach leaves
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil or butter
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the onion and garlic until softened, about 3 minutes.
2. Add the zucchini and spinach, then pour in the broth. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 4 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream, and season with salt and pepper to taste.
7. Serve warm with optional toppings like grated cheese or fresh herbs.

This creamy zucchini and spinach soup is perfect for anyone looking to enjoy a light, nutrient-dense keto meal. Its smooth texture and rich flavor make it a satisfying choice for a quick lunch. Plus, it’s a great way to get your veggies in while staying low-carb.

Keto Chicken Alfredo Soup

This creamy keto chicken Alfredo soup brings the rich, comforting flavors of a classic Alfredo sauce to a soup form. With juicy chicken, heavy cream, and Parmesan cheese, it’s a perfect low-carb dish that will leave you feeling full and satisfied. The immersion blender helps to achieve the perfect creamy texture, while the Instant Pot ensures it’s a speedy lunch option.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded Parmesan cheese
• 1 tbsp olive oil or butter
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the diced onion and garlic until fragrant, about 3 minutes.
2. Add the chicken broth, shredded chicken, and Italian seasoning to the pot. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to blend the soup to your desired texture—smooth or slightly chunky.
6. Stir in the heavy cream and Parmesan cheese until melted and the soup is creamy.
7. Season with salt and pepper to taste, then serve warm.

This keto chicken Alfredo soup is a comforting and creamy dish that perfectly captures the indulgent flavors of Alfredo sauce while keeping carbs low. It’s a satisfying meal that’s quick to prepare, thanks to the Instant Pot, and can easily be made in advance for meal prep.

Keto Beef and Cabbage Soup

This hearty keto beef and cabbage soup is perfect for a low-carb lunch that will keep you full and satisfied. The tender beef and crunchy cabbage create a wonderful contrast of textures, while the broth is flavored with garlic and herbs. The immersion blender creates a smooth finish, making this soup extra comforting.

Ingredients

• 1 lb ground beef
• 4 cups cabbage, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups beef broth
• 1 tbsp olive oil or butter
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the ground beef until browned and cooked through, about 5 minutes.
2. Add the diced onion and garlic, and sauté for another 2-3 minutes until softened.
3. Add the chopped cabbage, beef broth, and dried thyme to the pot. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup to your desired consistency, from smooth to chunky.
7. Season with salt and pepper to taste, then serve warm.

This keto beef and cabbage soup is a flavorful, hearty meal that will keep you energized throughout the day. It’s a great low-carb option for a satisfying lunch and can be made in large batches for meal prep. The savory broth and tender beef make it a comforting dish.

Keto Tomato Basil Soup

This keto tomato basil soup is the perfect lunch for anyone craving a classic comfort food in a low-carb form. The combination of tomatoes, fresh basil, and cream creates a velvety texture that’s rich yet light. Using an immersion blender gives the soup a smooth consistency, and the Instant Pot helps you make this in a fraction of the time.

Ingredients

• 4 cups tomatoes, diced (or 1 can diced tomatoes)
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil or butter
• 1/2 tsp dried oregano
• Fresh basil leaves, for garnish
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the onion and garlic until softened, about 3 minutes.
2. Add the diced tomatoes, chicken broth, and dried oregano. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve warm, garnished with fresh basil leaves.

This keto tomato basil soup is a creamy, comforting dish that’s low in carbs and high in flavor. It’s an ideal option for a light lunch or a cozy dinner, and the creamy consistency makes it feel indulgent without the guilt. Plus, the Instant Pot ensures it’s ready quickly, making it a great option for busy days.

Keto Mushroom & Swiss Chard Soup

This keto mushroom and Swiss chard soup is a nutrient-packed, low-carb lunch option that’s full of earthy flavors. The combination of mushrooms, Swiss chard, and creamy broth makes it a hearty and satisfying meal. The immersion blender provides a smooth texture, and the Instant Pot speeds up the cooking process, making it an easy and quick recipe.

Ingredients

• 2 cups mushrooms, sliced
• 2 cups Swiss chard, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp olive oil or butter
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the onion and garlic until softened, about 3 minutes.
2. Add the sliced mushrooms and sauté for another 4-5 minutes until the mushrooms begin to soften.
3. Add the chopped Swiss chard and vegetable broth. Stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup to your desired consistency, from smooth to slightly chunky.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve warm.

This keto mushroom and Swiss chard soup is the perfect balance of earthy mushrooms, leafy greens, and creamy broth. It’s a great low-carb lunch option that provides plenty of nutrients and flavor. The Instant Pot makes it a quick and easy meal, while the immersion blender helps achieve a smooth and comforting texture.

Keto Avocado & Cucumber Soup

This refreshing avocado and cucumber soup is a perfect keto lunch for hot days. The creamy avocado and crisp cucumber combine for a light yet satisfying meal. The immersion blender helps create a smooth, creamy texture, while the Instant Pot keeps the process quick and simple. This soup is a perfect blend of cool, creamy, and savory.

Ingredients

• 1 ripe avocado, peeled and pitted
• 1 cucumber, peeled and diced
• 1 small onion, diced
• 2 cups chicken or vegetable broth
• 1/2 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the diced onion until softened, about 3 minutes.
2. Add the cucumber and chicken broth, then stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 3 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Add the avocado, Greek yogurt, and lime juice to the pot. Use an immersion blender to blend until smooth and creamy.
6. Season with salt and pepper to taste.
7. Serve cold or warm, as desired.

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This keto avocado and cucumber soup is a cool and creamy dish that’s light yet filling. The refreshing cucumber and creamy avocado create a perfect balance, making it a satisfying low-carb lunch. The Instant Pot makes this soup quick to prepare, while the immersion blender ensures a smooth and creamy texture.

Keto Chicken Mushroom Soup

This keto chicken mushroom soup combines tender chicken with earthy mushrooms, making it a hearty, yet low-carb meal. The Instant Pot ensures the chicken becomes wonderfully tender, while the immersion blender creates a silky smooth texture. It’s perfect for a filling lunch that keeps you in ketosis while offering comfort and flavor.

Ingredients

• 2 chicken breasts, cooked and shredded
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp olive oil or butter
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil or butter and sauté the diced onion and garlic for about 3 minutes until softened.
2. Add the sliced mushrooms to the pot and sauté for another 5 minutes until the mushrooms soften and release their juices.
3. Add the shredded chicken and chicken broth, stirring to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup to your desired consistency, from smooth to chunky.
7. Stir in the heavy cream and season with thyme, salt, and pepper to taste.
8. Serve warm.

This keto chicken mushroom soup is a perfect combination of rich flavors from chicken and mushrooms, with a creamy base. The immersion blender ensures the soup’s texture is smooth, while the Instant Pot helps speed up cooking. It’s a great option for a filling and comforting low-carb lunch.

Keto Creamy Cauliflower Soup

This creamy cauliflower soup is a perfect low-carb option for a rich and satisfying lunch. It uses cauliflower as a base, which, when blended with heavy cream, creates a smooth, velvety texture. The Instant Pot makes this an incredibly quick recipe, and the immersion blender ensures the soup is perfectly smooth and creamy.

Ingredients

• 1 medium head cauliflower, chopped into florets
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add butter and sauté the onion and garlic until softened, about 3 minutes.
2. Add the cauliflower florets and broth, then stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve warm.

This keto creamy cauliflower soup is an ideal low-carb choice for lunch that’s both filling and comforting. The smooth texture and rich flavor make it a satisfying meal without the carbs. The Instant Pot saves time, and the immersion blender ensures a silky consistency.

Keto Shrimp & Avocado Soup

This refreshing keto shrimp and avocado soup is the perfect low-carb, nutrient-packed lunch. The combination of succulent shrimp, creamy avocado, and a light broth makes this soup both satisfying and healthy. The Instant Pot and immersion blender make it easy to prepare without compromising on flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, peeled and pitted
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1 tsp lime juice
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the onion and garlic for about 3 minutes until softened.
2. Add the chicken broth and bring to a simmer.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 4 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Add the shrimp to the pot and cook for an additional 2-3 minutes until the shrimp is cooked through.
6. Add the avocado and lime juice to the pot, then use an immersion blender to blend until smooth.
7. Season with salt and pepper to taste.

This keto shrimp and avocado soup is a light yet flavorful meal, perfect for a healthy, low-carb lunch. The creamy avocado and tender shrimp offer a satisfying texture, while the Instant Pot ensures quick preparation. The immersion blender brings it all together with a smooth finish.

Spaghetti Squash & Bacon Soup

This keto spaghetti squash and bacon soup brings the classic flavors of bacon and spaghetti squash into a comforting, low-carb soup. The roasted spaghetti squash adds a hearty texture to the soup, while the crispy bacon and savory broth create a rich base. The immersion blender ensures a smooth and velvety consistency.

Ingredients

• 1 small spaghetti squash, roasted and shredded
• 6 slices of bacon, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add the chopped bacon and cook until crispy, then remove and set aside.
2. Add the diced onion and garlic to the pot and sauté for 3 minutes until softened.
3. Add the shredded spaghetti squash and chicken broth to the pot, then stir to combine.
4. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
5. Quick-release the pressure and carefully open the lid.
6. Use an immersion blender to blend the soup to your desired consistency.
7. Stir in the heavy cream and season with salt and pepper.
8. Top with the crispy bacon before serving.

This keto spaghetti squash and bacon soup is a rich, hearty meal that’s low in carbs but full of flavor. The crispy bacon adds a satisfying crunch, and the roasted spaghetti squash creates a comforting base. The Instant Pot ensures it’s ready in no time, making it a perfect option for lunch.

Keto Creamy Spinach & Artichoke Soup

This creamy spinach and artichoke soup is a keto-friendly version of the classic dip, turned into a delicious soup. Packed with spinach, artichokes, and a creamy base, this soup is comforting and full of flavor. The Instant Pot makes it easy to prepare, and the immersion blender creates a smooth, velvety texture.

Ingredients

• 2 cups spinach leaves
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the diced onion and garlic for about 3 minutes until softened.
2. Add the spinach, artichoke hearts, and chicken broth. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to blend the soup until smooth and creamy.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve warm.

This keto creamy spinach and artichoke soup is rich, flavorful, and low in carbs. It’s a great way to enjoy the classic flavors of spinach and artichoke dip in soup form. The Instant Pot ensures quick cooking, and the immersion blender makes it creamy and satisfying.

Keto Eggplant Parmesan Soup

This keto eggplant Parmesan soup captures all the delicious flavors of eggplant Parmesan in a comforting soup form. The roasted eggplant adds a tender texture, and the tomato-based broth provides rich flavors. The immersion blender helps create a smooth, creamy base, while the Instant Pot ensures quick cooking.

Ingredients

• 1 medium eggplant, cubed
• 2 cups tomato sauce (sugar-free)
• 3 cups chicken or vegetable broth
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste

Instructions

1. Set the Instant Pot to “Sauté” mode. Add olive oil and sauté the diced onion and garlic for about 3 minutes until softened.
2. Add the cubed eggplant, tomato sauce, chicken broth, and dried basil to the pot. Stir to combine.
3. Close the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” mode for 5 minutes.
4. Quick-release the pressure and carefully open the lid.
5. Use an immersion blender to blend the soup to your desired consistency.
6. Stir in the shredded mozzarella cheese and season with salt and pepper to taste.
7. Serve warm.

This keto eggplant Parmesan soup is a flavorful, low-carb option that satisfies your craving for Italian comfort food. The roasted eggplant and mozzarella cheese bring the classic eggplant Parmesan flavor to life in soup form. The Instant Pot and immersion blender make it quick and easy to prepare.

Note: More recipes are coming soon