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Instant Pot Cauliflower Broccoli Soup | Healthy Eats by Jennie

Instant Pot Cauliflower Broccoli Soup

Course Appetizer, Main Course, Soup
Cuisine American, Comfort food, vegan, vegetarian
Keyword Instant Pot Veggie Soup Recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 white onion chopped
  • 1 T vegan butter (or olive oil, regular butter if preferred)
  • 1 teas olive oil (optional)
  • 1/2 teas black pepper
  • 1 teas salt
  • 10 cloves of garlic chopped
  • 4 small/medium russet potatoes peeled and cut in 1-inch cubes (about 2 ½ - 3 cups)
  • 1 small/medium head of cauliflower cut into florets (about 2 ½ - 3 cups)
  • 3 cups broccoli florets
  • 6 cups vegetable or chicken broth
  • 1/4 teas crushed red peppers (optional, add if you want a little kick)
  • Chopped scallions (for garnish – optional)

Instructions

  1. Set Instant Pot to sauté mode and sauté onions with butter/olive oil, salt and black pepper for 5-7 minutes (stirring frequently so they onions don’t stick to the bottom).

  2. Then add garlic and sauté for 1 minute more.

  3. Turn off Instant Pot.

  4. Add to Instant Pot, the broth, potatoes, cauliflower, broccoli, and crushed red peppers (if adding) and stir.

  5. Place lid on the Instant Pot, set to sealing, and set Instant Pot to manual for 15 minutes.

  6. When timer is up, let the Instant Pot naturally release for 10 minutes and then quick release. 

  7. Puree with an immersion blender or transfer to a blender and puree.

  8. Portion soup into bowls, and top with scallions if desired.