Instant Pot, Jackie, Sides and Salads

Instant Pot Carrot Souffle

Here are my results in the search for the perfect instant pot carrot souffle.  I looked at several recipes on the net.  Some of them had a lot of sugar and took a lot of steps.  So, I reduced the sugar, made it in my food processor, and cut the steps in half.  How’s that for an easy recipe?  My son, who was highly skeptical of the whole process, really liked the results and I think you will too.  You can read about my first experience with carrot casserole in this post Furr’s Cafeteria and Sweet Carrot Casserole.

Instant Pot Carrot Souffle
Instant Pot Carrot Souffle
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A light pudding like side dish that will have your family coming back for seconds.
Instant Pot Carrot Souffle
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A light pudding like side dish that will have your family coming back for seconds.
Servings Prep Time Cook Time Passive Time
6servings 10 minutes 35minutes 50minutes
Servings Prep Time
6servings 10 minutes
Cook Time Passive Time
35minutes 50minutes
Ingredients
  • 1 pound carrots peeled and cut into chunks
  • 1/2 cup sugar
  • 1 and 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 2 tablespoons flour
  • 3 eggs
  • 1/4 cup cream cheese room temperature
  • 1/4 cup butter softened
  • a sprinkle of powdered sugar optional
Servings: servings
Units:
Ingredients
  • 1 pound carrots peeled and cut into chunks
  • 1/2 cup sugar
  • 1 and 1/2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 2 tablespoons flour
  • 3 eggs
  • 1/4 cup cream cheese room temperature
  • 1/4 cup butter softened
  • a sprinkle of powdered sugar optional
Servings: servings
Units:
Instructions
  1. Put one cup water in the bottom of the instant pot. Peel and cut carrots into pieces and put in a steamer basket in the instant pot and set on manual for 10 minutes. You want your carrots nice and soft.Instant Pot Carrot Souffle
  2. Take the carrots out of the instant pot and mash with a fork to get them ready for the food processor.
  3. Add the mashed carrots, sugar, baking powder, flour, and vanilla extract and whiz in your food processor until smooth.
  4. Add the eggs one at a time to the food processor until each is incorporated into the mixture.
  5. Now add the butter and cream cheese and mix again. You may want to scrape the inside of your food processor as you go to make sure you get every drop. It's that good. 🙂
  6. Spray a spring-form pan or casserole dish with cooking spray and pour the mixture into it. Leave a little room for the souffle to expand.carrot souffle
  7. Add a cup of water to the bottom of the instant pot, put the dish into the instant pot and tent with a foil covered paper towel. This prevents the top from getting watery.
  8. Set the instant pot on manual for 35 minutes and then NPR for 10 minutes. If it happens to be more than that, don't worry, the souffle will still be beautiful.
Recipe Notes

You can eat this warm right out of the pot with a little powdered sugar sprinkled on top, but it's also good cold with a little whipped cream.  I'm thinking this would be a nice addition to our Thanksgiving meal this year.  Definitely one to make again and again.

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