Instant Pot Broccoli Soup

This delicious broccoli soup in Instant Pot is a wonderful one-pot meal if you pair it with some carbs of choice like rice, pasta or noodles. 

I love broccoli as a vegetable. It is wonderful as this air fryer cheesy broccoli bites, great in stir fries, perfect as steamed broccoli and in Chinese stir fries.

I make many variations of this soup depending upon what I have in the pantry and what I am in the mood for.

This one has Thai flavours with coconut milk and Thai curry paste.

It is also vegan though you could easily add any protein of choice towards the end like boiled chicken, shrimp, paneer or tofu.

You may like: zucchini soup, pumpkin soup, hot and sour veg soup, vegan leek and potato soup and homemade tomato soup.

It is a heartwarming delicious meal. My entire family just loves to eat this soup. Great way to feed some delicious veggies to your kids.

Variations

1. I have made this soup with broccoli, carrots and white beans. Sometimes, I use broccoli and potato which makes the soup creamier. You can add more veggies like beans, mushrooms, zucchini, cauliflower. This recipe is very versatile that way.
2. I have used coconut milk because this is a Thai style soup. But feel free to use almond milk, oat milk or regular milk in the recipe.
3. Thai red curry paste is used to give this recipe its vibrant flavour. I would suggest retaining this even if you are making a different version. 
4. This version is vegan. Make it vegetarian by using regular milk in place of coconut milk. You can also use paneer or cottage cheese towards the end for more protein.
5. I have used white beans here. You can totally skip it if you don’t like beans though I have to tell you that the beans get really creamy and delicious.
6. If you so like you can use shredded chicken, shrimp or fish in the soup too.
7. To make it a complete meal, add some boiled rice, noodles or pasta to the soup while serving.

Tips to Make the Perfect Broccoli Soup

1. Use a lot of broccoli. I used a large head and even used the stalk, which I love. Add any other vegetables of choice. It adds to the flavour and nutrition.
2. I like a few chunky veggies in my soup hence I only blended half the veggies and beans after cooking. But if you like your soup smooth, blend everything.
3. You don’t need any artificial thickeners for this soup, it is so creamy only with veggies and beans puree.
4. I used olive oil to saute onion and minced ginger and garlic. You could use coconut oil or other vegetable oils of choice.
5. Adjust heat as per liking. I use a bit more pepper as I love my soup to be spicy.
6. In place of vegetable stock, you can use chicken stock, seafood stock or even water.

Stepwise Pictures

Wash and cut broccoli into florets. You could chop the stalk and use it if you like. Peel and cut carrots into equal pieces.

Instant Pot Directions:

Turn instant pot on and put in saute mode. Once hot, add oil and add chopped onion. Fry for a couple of minutes.

Add minced ginger and garlic and fry everything for about 6-8 minutes. 

Add broccoli, carrots and canned white beans.

You can also use soaked and precooked white beans.

Add water or vegetable stock, salt and pepper and put the instant pot on pressure mode for 12 minutes.

After 12 minutes let the steam release on its own. It takes about 10 minutes.  

Now take half of the veggies and beans and puree them along with 2 tbsp. of Thai red curry paste.

Add this back to the soup and mix well. 

Add 1 cup of coconut milk to the soup.

Taste and adjust seasoning. Garnish with some lemon juice. Serve hot.

In case you like your soup to be smooth, blend it completely.

Stove top instructions

You can make this soup in a regular pot on the stove. Follow the instructions of instant pot. Only instead of pressure cooking, just cover the pan and cook till the vegetables are tender.

The rest of the instructions remain the same.

Here’s the recipe card:

Broccoli Soup Instant Pot

Rachna Parmar

This instant pot broccoli soup is healthy, filling and nutritious. Made with broccoli, carrots, white beans and coconut milk, it is hearty and really tasty. Perfect as a meal too.

5 from 8 votes

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Soup

Cuisine American, Thai

Servings 6

Calories 198 kcal

Equipment

• Instant Pot
• Chef's knife

Ingredients

 

1x2x3x

• 1 head broccoli
• 2 carrots
• 1 onion chopped
• 2 tsp. Ginger and garlic minced
• 1 cup white beans canned or soaked and cooked
• 2 tbsp. Thai red curry paste
• 4 cups water or vegetable stock
• 1 cup coconut milk about 8 oz. or 230 ml.
• 1.5 tsp. Salt or to taste
• 2 tsp. Pepper
• 2 tsp. Olive oil

Instructions

 

• Wash and cut broccoli into florets. You could chop the stalk and use it if you like. Peel and cut carrots into equal pieces.

Instant Pot Instructions

• Turn instant pot on and put in saute mode. Once hot, add oil and add chopped onion. Fry for a couple of minutes.
• Add minced ginger and garlic and fry everything for about 6-8 minutes.
• Add broccoli, carrots and canned white beans. You can also use soaked and precooked white beans.
• Add water or vegetable stock, salt and pepper and put the instant pot on pressure mode for 12 minutes. After 12 minutes let the steam release on its own. It takes about 10 minutes.
• You can make the soup in manual pressure cooker too. Follow the process of sauteeing as mentioned. Pressue cook for 3 whistles. Let pressure release naturally and follow the rest of the instructions.
• Now take half of the veggies and beans and puree them along with 2 tbsp. of Thai red curry paste. Add this back to the soup and mix well.
• Add 1 cup of coconut milk to the soup. Taste and adjust seasoning. Garnish with some lemon juice. Serve hot.
• In case you like your soup to be smooth, blend it completely.

Stove Top Instructions

• You can make this soup in a regular pot on the stove. Follow the instructions of instant pot. Only instead of pressure cooking, just cover the pan and cook till the vegetables are tender.
• The rest of the instructions remain the same.

Notes

1. Use a lot of broccoli. I used a large head and even used the stalk, which I love. Add any other vegetables of choice. It adds to the flavour and nutrition. 2. I like a few chunky veggies in my soup hence I only blended half the veggies and beans after cooking. But if you like your soup smooth, blend everything. 3. You don’t need any artificial thickeners for this soup, it is so creamy only with veggies and beans puree. 4. I used olive oil to saute onion and minced ginger and garlic. You could use coconut oil or other vegetable oils of choice. 5. Adjust heat as per liking. I use a bit more pepper as I love my soup to be spicy. 6. In place of vegetable stock, you can use chicken stock, seafood stock or even water. 7. Check out the Variations section before stepwise pictures for many variations you can try.

Nutrition

Calories: 198kcalCarbohydrates: 21gProtein: 7gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 542mgPotassium: 705mgFiber: 6gSugar: 4gVitamin A: 4813IUVitamin C: 94mgCalcium: 114mgIron: 4mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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