Here is the BEST healthy broccoli potato soup recipe made in Instant pot! It’s so fresh and healthy, it’s deliciously creamy (without adding any heavy cream), you’ll love the simple blend of flavors.
1lbPotatoesPeeled and cubed (preferably Yukon gold potatoes or red skin potatoes)
½ lb or 2 ½cupsBroccolicut into florets
Salt & Pepperto taste
½teaspoonCayenne pepper
3cupsVegetable broth
Instructions
Turn on the instant pot with saute mode and add oil. Once hot add onion and garlic. Saute until onions are soft and translucent in color (for around 3-4 minutes).
Add broccoli, potato, salt, pepper, cayenne pepper and vegetable stock. Stir to combine everything.
Turn off the saute mode. Cover the instant pot with a lid, keep the valve to sealing. Pressure cook on manual for 5 minutes. Let it NPR (naturally pressure release). If you are in a rush then you can manually release the pressure after 10 minutes.
Once the pin drops open the lid.
Using an immersion blender make a smooth puree.
If needed reheat the soup until starts boiling and serve. Garnish with whisked, smoothed yogurt and soup crackers.
Notes
Use broth (not water): Be sure to use vegetable broth (or chicken broth if you eat) to add extra depth of flavor and nutrients.
Season the broccoli potato soup well. Add salt and pepper during the cooking process and it will enhance the flavor. Be careful while adding salt if your broth is already salted.
Cube the potatoes in medium-small size. Make sure not to make large pieces of potatoes. Larger pieces will take longer to cook and if so broccoli will get overcooked and lose its flavor and nutrients.
Try adding herbs. I like its simple flavors. But you can add more flavors by adding some fresh or dried herbs like parsley, dill, oregano, etc.