Instant Pot Cauliflower Broccoli Soup Recipe
Instant Pot Cauliflower Broccoli Soup recipe is a delicious and easy Instant Pot recipe you will make over and over again.
Packed full of fresh cauliflower and broccoli this creamy soup recipe is vegetarian and gluten-free.
Instant Pot Soup recipes
Instant Pot Soup recipes are becoming my favorite instant pot recipes.
I love how easy it is to make soup in the instant pot.
Not only do I get to enjoy homemade soup in just minutes but these easy recipes have made my meal planning much easier.
It is very easy to stock the freezer with your favorite homemade soup recipes.
Every time I make a soup recipe in my Instant Pot and I have leftovers I will fill food grade containers and stick them in the freezer for a quick lunch or dinner later in the month.
Sometimes I make the Instant Pot recipe just so I can fill my freezer with quick lunches for the week.
My Instant Pot Chicken Cauliflower Broccoli recipe is one that I make about once a month just for freezer meals. That recipe will be coming soon.
Easy Instant Pot Recipes for Newbies
Did you just get an Instant Pot and want to take it slow as you learn how to use the electric pressure cooker you just got?
Instant Pot soup recipes are some of the easiest Instant Pot recipes a new Instant Pot owner can make as they learn how to use this new appliance.
As long as you don't overfill the Instant Pot past the fill line you will have no problem at all mastering Instant Pot soup recipes.
How to Make Extra Creamy Cauliflower Soup?
I like my Instant Pot Cauliflower Broccoli Soup on the chunky side.
If you want a creamy cauliflower broccoli soup without pieces of vegetables in it you can make it creamy one of two ways.
The easiest way to make a creamy lump free soup is to use a stick blender to pulverize all the pieces of vegetables into a creamier soup.
If you don't have a stick blender you can also put the chunky soup into the blender and pulse it a few times.
The stick blender is easier to use because you can blend the all of the soup at once while it is still in the Instant Pot insert.
If you have to use a blender you will have to do it in batches because all of the soup will not fit into the blender at once.
How To Make Instant Pot Cauliflower Broccoli Soup
Ingredients
- 3 stalks fresh broccoli, rinsed, stems trimmed and cut into bite-size pieces (about 4 cups)
- medium cauliflower, rinsed, stem trimmed and cut into bite-size pieces (about 4 cups)
- 5 medium carrots, sliced
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 3 bay leaves
- ½ cup cooking sherry or cooking wine (I used Pompeian Marsala)
- 6 cups low sodium vegetable or chicken broth
- 2 cups milk or half and half
- 3 tablespoons cornstarch
- 3 tablespoons water
- green onion
Directions
- Prepare the cauliflower and broccoli by trimming the stems and cutting them into bite size pieces. Put the cauliflower in a colander and rinse under cold water. Repeat with the fresh broccoli. Put the prepared broccoli and cauliflower into the metal insert of the Instant Pot.
- Peel and slice the carrots and put them into the Instant Pot insert.
- Add the minced garlic, salt, pepper, bay leaf and cooking wine to the Instant Pot.
- Add the vegetable or chicken stock to the instant pot.
- Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
- Press the manual button and set the time for 5 minutes. Once the Instant Pot has finished pressure cooking allow to naturally release the steam for 15 minutes.
- After fifteen minutes push the valve to the releasing position and allow the steam to release.
- Carefully open the Instant Pot lid allowing the steam to billow out away from your face and hands. Push the off button then push the saute button.
- Add the milk or half and half to the soup in the Instant Pot.
- Mix the cornstarch with the water in a small bowl and add the slurry to the Instant Pot.
- Stir to combine well. As the soup heats it will begin to thicken slightly. Once the soup has thickened slightly press the off button and unplug the Instant Pot.
- Serve immediately.
- Makes about 6 servings. Top each serving with snipped green onion if desired.
- To freeze allow soup to cool and transfer to individual freezer containers before freezing.
Helpful Tips to make Instant Pot Cauliflower Broccoli Soup
- You can use precut cauliflower, broccoli and carrots to save time.
- Makes great freezer meal lunch or dinners.
- Freeze in individual 16 oz food grade containers.
Helpful Products to make Instant Pot Cauliflower Broccoli Soup
- Instant Pot: I used the 6-quart Instant Pot Duo
- Plastic Cutting Mats: I love these plastic foldable cutting mats for prepping vegetables.
- Sharp Knife: Use a good sharp knife to prep vegetables. Dull knives are dangerous.
- Enamel Colander
- Metal Soup Ladle
Print the Instant Pot Cauliflower Broccoli Soup recipe below
Instant Pot Cauliflower Broccoli Soup
Ingredients
- 4 cups fresh broccoli florets cut into bite-size pieces
- 4 cups cauliflower florets cut into bite-size pieces
- 5 medium carrots sliced
- 2 teaspoons minced garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 3 large bay leaves
- ½ cup cooking sherry or cooking wine I used Pompeian Marsala
- 6 cups low sodium vegetable or chicken broth
- 2 cups milk or half and half
- 3 tablespoons cornstarch
- 3 tablespoons water
- 1 medium green onion
Instructions
- Prepare the cauliflower and broccoli by trimming the stems and cutting them into bite size pieces. Put the cauliflower in a colander and rinse under cold water. Repeat with the fresh broccoli. Put the prepared broccoli and cauliflower into the metal insert of the Instant Pot.
- Peel and slice the carrots and put them into the Instant Pot insert.
- Add the minced garlic, salt, pepper, bay leaf and cooking wine to the Instant Pot.
- Add the vegetable or chicken stock to the instant pot.
- Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
- Press the manual button and set the time for 5 minutes. Once the Instant Pot has finished pressure cooking allow to naturally release the steam for 15 minutes.
- Once the Instant Pot has finished pressure cooking allow it to naturally release the steam for 15 minutes. After fifteen minutes push the valve to the releasing position and allow the steam to release. After fifteen minutes push the valve to the releasing position and allow the steam to release.
- Carefully open the Instant Pot lid allowing the steam to billow out away from your face and hands. Push the off button then push the saute button.
- Add the milk or half and half to the soup in the Instant Pot.
- Mix the cornstarch with the water in a small bowl and add the slurry to the Instant Pot.
- Stir to combine well. As the soup heats it will begin to thicken slightly. Once the soup has thickened slightly press the off button and unplug the Instant Pot.
- Serve immediately.
- Makes about 6 servings. Top each serving with snipped green onion if desired.
- To freeze allow soup to cool and transfer to individual freezer containers before freezing.
Video
Notes
- Use milk, half and half or heavy cream.
Nutrition
Want to try some of my other Instant Pot recipes? You can find them on my Instant Pot Recipe page.
