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–+ servings
Instant Pot Cream of Broccoli Soup in a soup bowl.

Instant Pot Cream of Broccoli Soup

Arlene Mobley - Flour On My Face
Make an easy Cream of Broccoli Soup in under an hour with an Instant Pot! This delicious meal is perfect for busy weeknights and requires minimal prep work. Get started now and enjoy a warm and comforting bowl of soup in no time.
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Prep Time 20 minutes
Cook Time 10 minutes
Steam Release 15 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 8 Servings
Calories 278 kcal

Equipment

Ingredients  

  • 8 cups fresh broccoli florets
  • ½ cup diced onion
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large bay leaf
  • ½ cup white cooking wine optional
  • 64 oz vegetable or chicken broth
  • 2 cups heavy cream (milk or half and half)
  • 3 tablespoons corn starch mixed with 3 tablespoons cold water
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Instructions 

Recipe Prep

  • Prepare the broccoli by trimming the florets from the thick broccoli stalks. Dice the onion and mince the fresh garlic.

Make the Soup

  • Add the broccoli, onion, garlic, salt, pepper and bay leaf in the inner pot of a 8 quart instant pot.
  • Pour the white cooking wine, and soup stock into the pot. Stir with a large spoon to combine the vegetables and seasonings.
  • Place the lid on. Push the pressure valve to the sealing position. Press the manual button and set the pressure cooking time for 5 minutes. The pressure cooker will take about 20 minutes to come to full pressure before it starts counting down the cooking time.
  • Once the 5 minutes of pressure cooking has ended press the cancel button to turn the pressure cooker off. Allow 15 minutes for it to naturally release the steam before carefully opening the lid away from your face. Discard the bay leaf.
  • Press the sauté button to turn it on. Add the heavy cream, shredded cheese and the cornstarch slurry to the inner pot.

Thicken the Soup

  • Use a large spoon to mix the soup. Occasionally stir the soup as it starts to heat up and thicken. Allow the soup to come to a low simmer as you occasionally stir the creamy soup to keep it from scorching on the bottom of the pot.
  • Once the soup has thickened to a thick creamy consistency it is done. Press the cancel button to turn the appliance off.

Serve

  • Serve in a soup bowl with buttered bread or soup crackers.
  • Makes about 8 servings.

Recipe Expert Tips

  • You can use some of the tender pieces of broccoli stem if you want a slightly chunky soup. The stems are more fibrous and will not cooked down like the leafy florets.
  • Stir the cornstarch and water before adding it to the pot.
  • Use a stick blender to blend the cream of broccoli soup if you want a creamier consistency.
  • Adding the cream after pressure cooking prevents the Instant Pot from spewing the thick soup broth when venting.

Nutrition

Serving: 1ServingCalories: 278kcalCarbohydrates: 14gProtein: 6gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 72mgSodium: 1180mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 1448IUVitamin C: 83mgCalcium: 99mgIron: 1mg
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