In to the inner pot of the Instant Pot, first, add one cup of water.
Then add all the ingredients - chopped zucchini and potato, thyme, basil, shallots, and salt. Don't need to mix.
Close the Instant Pot lid and make the sealing ring is on, and the vent is in the sealing position. Pressure cook this for 10 minutes at high pressure and naturally release the pressure. When the pressure is all gone, carefully open the Instant Pot lid, and here is how it looks. Allow it cool for a bit.
Now using an immersion blender, blend the veggies into a smooth puree.
Set the Instant Pot in saute mode. And add the almond milk. And gently mix. Simmer for three to five minutes.
The consistency of the soup was perfect for us, so I didn't add any slurry. Please check the notes for details. After 5 minutes, turn off the Instant Pot.
Add ground pepper and garnish with some herbs and serve warm.
Instead of fresh herbs, you can use dried herbs, or a mix of Italian herbs would be good as well.
I did not include any garlic, but two to three garlic pods would add flavor.
Instead of plain water, you can use vegetable broth or stock.
Shallots add a nice flavor, but instead of shallots, you can add ¼ cup of chopped red or yellow onion.
If you feel the soup's consistency is thin, then mix 1 tsp of corn starch in 2 tbsps of water and make a slurry. Add this slurry to the soup and simmer again till it thickens.