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Instant Pot Fruit Soup

instant pot fruit soup in a bowl with fresh berries, coconut, and granola
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Creamy, refreshing Instant Pot Fruit Soup, imagine the possibilities!

Ingredients

Scale
  • 1 cup Mango Nectar, Orange Juice, or Peach Mango Juice (I use R.W. Knudsen Mango Nectar)
  • ¾ cup pineapple juice (I use a 6 ounce can of pineapple juice)
  • 1 1/2 cups fresh or frozen mangos or peaches
  • 1 ½  cups fresh or frozen strawberries or raspberries
  • 1 ripe banana, cut into four pieces
  • ½  cup raw cashews
  • 2 – 4 tablespoons honey, optional for added sweetness
  • 1 teaspoon vanilla extract
  • Optional for serving: yogurt, honey, lemon wedges, chopped fresh fruit, coconut flakes, granola, chia seeds

Instructions

  1. Add all of the ingredients to the pressure cooker pot.
  2. Secure the lid and turn pressure release knob to a sealed position.
  3. Cook at high pressure 5 minutes.
  4. When cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
  5. Pour mixture into a high speed blender and blend until very smooth, scraping the sides down once if needed.
  6. Optional: pour through a fine mesh sieve to make sure it’s really smooth.
  7. Store soup in mason jars or other storage containers and place in the fridge until completely chilled, overnight is best.
  8. To serve, pour into bowls, top with a dollop of yogurt, a drizzle of honey, and a squeeze of lemon juice for brightness.  Add favorite fresh fruit, coconut flakes, and/or granola.
  9. Store in refrigerator up to 5 days.

Notes

  • The ingredients are flexible, use a combination of your favorite fruits
  • Great for all ages, but if serving to a baby under 1 year old, omit the honey

Find it online: https://instafreshmeals.com/instant-pot-fruit-soup/