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Broccoli Soup Instant Pot

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.
Course Soup
Cuisine American, Thai
Keyword Broccoli soup recpe, instant pot broccoli soup, Vegan broccoli soup
recipe Instant Pot Recipes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 198kcal


  • 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


  • 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.


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.


Calories: 198kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 542mg | Potassium: 705mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4813IU | Vitamin C: 94mg | Calcium: 114mg | Iron: 4mg