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A brown and teal bowl filled with Instant Pot Cauliflower Broccoli Soup

Instant Pot Cauliflower Broccoli Soup

Arlene Mobley - Flour On My Face
Instant Pot Cauliflower Broccoli Soup recipe is delicious and easy to make. Takes less than 30 minutes to pressure cook. This rich and creamy cauliflower and broccoli soup recipe is packed full of fresh cauliflower, broccoli, and carrots. Makes a great freezer meal when you freeze individual soup servings in freezer containers.
5 from 7 votes
Prep Time 15 mins
Cook Time 5 mins
Natural Release 15 mins
Total Time 35 mins
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 225 kcal

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
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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

  • Time savers: Buy pre-cut cauliflower, broccoli and carrots to save time.
  • Creaminess: Whipping cream makes the creamiest of soup while whole milk will yield a thinner soup broth.
  • Freezable: Makes great freezer meal lunch or dinners. Freeze in individual 16 oz food grade containers. Allow the soup to cool to room temperature before transferring to freezer containers. 
  • Extra creamy soup: for a chunk free creamy soup use a slick blender to blend the vegetables into small pieces. If you have to use a blender you will have to do it in batches because all of the soup will not fit in the blender at once.

Nutrition

Serving: 1Serving | Calories: 225kcal | Carbohydrates: 24g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1359mg | Potassium: 879mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9189IU | Vitamin C: 107mg | Calcium: 166mg | Iron: 2mg
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