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.
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❤️About This Recipe
Simple: You’ll need 9 ingredients only (it includes salt & pepper) to make this instant pot broccoli potato soup.
Quick to make: This cozy, comforting soup comes together in just 20 minutes.
Healthy Weeknight friendly: This vegetarian (vegan), filling broccoli potato soup makes a perfect weeknight comfort food when served with a slice of nice crusty bread or lots of soup crackers.
One-Pot Soup: Apart from minimal chopping, this soup is made in instant pot (electric pressure cooker) only. Plus, you’ll need a hand blender to make it smooth.
🧾Ingredient Notes
Here is the pic of the ingredients used in making instant pot broccoli potato soup. The detailed amount is mentioned in the recipe card below.
- Broccoli: Use fresh or frozen broccoli florets.
- Potato: I prefer to use Yukon gold potatoes or red skin potatoes. Peel and cut into cubes for this recipe.
- Onion, Garlic: This adds aroma and lots of flavor to this broccoli potato soup.
- Vegetable stock: Instead of buying veggie stock packs, I prefer to use ‘Better than bouillon vegetable base’. I always keep a jar of it in the refrigerator. You just have to mix it up in hot water and your vegetable stock is ready.
- Cayenne pepper: It is OPTIONAL. I like to add some hint of spice in my soup.
- Yogurt (Not shown in the pic): It is not used in the recipe. Just added a swirl of whisked, smooth yogurt as a garnish. If you’re vegan then use a dollop of any vegan yogurt of your choice or simply skip it.
👩🍳Step By Step Photo Instructions
1) Turn on the instant pot with saute mode and add oil. Once hot add onion and garlic.
2) Saute until onions are soft and translucent in color (for around 3-4 minutes).
3) Add broccoli, potato, salt, pepper, cayenne pepper.
4) Also, add vegetable stock.
5) Stir to combine everything. Turn off the saute mode.
6) 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.
7) Using an immersion blender make a smooth puree.
8) If needed reheat the soup until starts boiling and serve. Garnish with whisked, smoothed yogurt and soup crackers.
💭Expert Tips
- 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.
🍽 Serving Ideas
- Light meal: This soup can be paired with lots of croutons or soup crackers. Keep in mind that this soup is light on the stomach. If you are starving then this is not a good choice.
- Filling meal: To make it filling to your tummy, serve this soup with a grilled cheese sandwich, garlic cheese bread or toasted crusty bread.
🥣 Storage Instructions
- In the refrigerator, it stays good for up to 4-5 days in an airtight container.
- In the freezer, it stays good for up to 3 months. Let the soup cool down completely before freezing.
- To thaw, transfer the soup container from the freezer to the refrigerator and let it thaw overnight. Gently reheat and serve.
Check Out Other Soup Recipes
- Quinoa vegetable soup (Instant pot)
- Roasted red pepper soup
- Instant pot Broccoli cheddar soup
- Spinach soup
- Roasted tomato soup
- Creamy tomato soup (Instant pot)
- Carrot tomato soup (Instant pot)
Did you try this recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Broccoli Potato Soup (Instant Pot)
Ingredients
- 2 tablespoons Olive oil
- 1 small or ¾ cup White onion (or Yellow)
- 2 cloves Garlic chopped
- 1 lb Potatoes Peeled and cubed (preferably Yukon gold potatoes or red skin potatoes)
- ½ lb or 2 ½ cups Broccoli cut into florets
- Salt & Pepper to taste
- ½ teaspoon Cayenne pepper
- 3 cups Vegetable 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.
ankita suman
Can we make with cauliflower this soup..please help.
Kanan
yes you can