Instant Pot Fruit Soup
Creamy, refreshing Instant Pot Fruit Soup, imagine the possibilities!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 1.5 quarts 1x
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 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
- Add all of the ingredients to the pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position.
- Cook at high pressure 5 minutes.
- When cooking is complete, use a natural release for 10 minutes, then release any remaining pressure.
- Pour mixture into a high speed blender and blend until very smooth, scraping the sides down once if needed.
- Optional: pour through a fine mesh sieve to make sure it’s really smooth.
- Store soup in mason jars or other storage containers and place in the fridge until completely chilled, overnight is best.
- 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.
- Store in refrigerator up to 5 days.
- 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
Keywords: instant pot, fruit soup, healthy fruit