Instant Pot Cream of Broccoli Soup Recipe

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Are you hooked on the Instant Pot yet?  I have several friends that rave about it, and when the price dropped on the Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6-Quart 1000-Watt on Amazon recently I decided to try it out.

Since I can never seem to remember to start chili and soups in the crock pot far enough ahead of dinner to actually eat before bedtime, I thought maybe I would just use the pot for those types of dishes.  Instead, I find myself using it all the time, for everything I can.

Now I have been testing out some of my tried and true recipes in the Instant Pot, and the results do not disappoint.  I wanted to share one of my favorite soup recipes with you

Instant Pot Cream of Broccoli Soup

  • 1 white onion, diced
  • 2 celery stalks, thinly sliced
  • 2 small carrots, peeled and diced
  • 2 tablespoons olive oil
  • 2 cups broccoli flowerets, coarsely chopped
  • 32 ounces vegetable broth
  • 1 tablespoon corn starch
  • 1-1/2 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  1. Hit the sautee button on your Instant Pot.  While the Instant Pot warms (it doesn't take very long!) dice and slice the onion, celery and carrots.  Add a couple of tablespoons of olive oil to the instant pot, then toss in the veggies.  Sautee until tender.
  2. Add the 2 cups broccoli flowerets and the vegetable broth to the pot.  
  3. In a small bowl, whisk together 1 tablespoon corn starch with a small amount of water.  Once it is well blended, add it to the pot.  
  4. Place the lid on the Instant Pot, make sure the release valve is closed, then select the "soup" button.  Sit back while the Instant Pot does all the work!
  5. After the pot has finished cooking and the pressure has released, remove the lid and stir in the heavy whipping cream and add salt and pepper to taste.  Top with shredded cheese or a few crumbled crackers and enjoy!
Mar | 2016

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