Instant Pot Recipes: Broccoli Potato Soup
Description
This delicious and creamy Instant Pot Broccoli Potato Soup is a comforting meal that is easy to make and full of flavor. The Instant Pot makes this soup a one-pot meal that is ready in no time and can feed a crowd. The combination of potatoes and broccoli are a classic, and when combined with the creamy base of this soup, it is truly a hearty and healthy meal.
Prep Time
Prep time for this Instant Pot Broccoli Potato Soup is only 10 minutes. You will need to gather your ingredients and measure them out, chop the potatoes and broccoli, and set the Instant Pot. You will also need to cook and shred any meat you are adding.
Cook Time
The cook time for this Instant Pot Broccoli Potato Soup is about 20 minutes. The Instant Pot does the majority of the work so you can sit back and relax while it does all the work. The cooking time includes the time it takes for the Instant Pot to come to pressure and the time it takes to naturally release the pressure.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 pounds potatoes, peeled and chopped
- 1 pound broccoli florets
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Optional: cooked and shredded chicken, turkey, or ham
Instructions
1. Set the Instant Pot to Sauté mode and add the oil. Once the oil is hot, add the onions and garlic and sauté for about 5 minutes or until the onions are softened.
2. Add the potatoes, broccoli, broth, thyme, salt, and pepper to the Instant Pot and stir to combine. Lock the lid in place, set the valve to sealing, and set the Instant Pot to Manual High Pressure for 5 minutes.
3. When the cooking time is done, allow the Instant Pot to naturally release the pressure for 10 minutes, then carefully move the valve to venting to release the remaining pressure.
4. Once the pressure has been released, open the lid and stir in the heavy cream. If you are adding cooked and shredded meat, add it now and stir to combine.
5. Serve the soup hot with your favorite toppings.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
You can use any type of potato for this soup. I like to use Russet potatoes because they are starchy and will break down during the cooking process, but you can use Yukon Gold potatoes or even sweet potatoes if you prefer.
If you don't have vegetable broth, you can use chicken broth or even water in a pinch. You can also add additional herbs and spices to the soup if you like, such as smoked paprika, garlic powder, or red pepper flakes.
Nutrition: Per Serving
Calories: 263 kcal, Carbohydrates: 28 g, Protein: 7 g, Fat: 16 g, Saturated Fat: 8 g, Cholesterol: 32 mg, Sodium: 983 mg, Potassium: 883 mg, Fiber: 5 g, Sugar: 3 g, Vitamin A: 798 IU, Vitamin C: 51 mg, Calcium: 67 mg, Iron: 3 mg
Recipe Tips
- If you want to make this soup vegan, you can use coconut cream instead of heavy cream.
- If you want to make this soup extra creamy, you can add an additional 1/2 cup of heavy cream or coconut cream.
- You can swap out the potatoes for other vegetables such as cauliflower, carrots, or squash.
- If you want to add some extra protein to the soup, you can add cooked and shredded chicken, turkey, or ham.
- This soup freezes well, so you can make a double batch and freeze some for later.
- You can also add some cooked and crumbled bacon for extra flavor.
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