EASY Skinny Cream of Broccoli Soup (Instant Pot Pressure Cooker )

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The creaminess of this soup is in the texture – not the ingredients! I use one of my favorite thickening tricks (skin-on potatoes) to make this soup light yet satisfying. A dash of mustard at the end brightens the broccoli flavor without dominating the soup.

This is an easy slice-as-you-go recipe that uses the whole broccoli including the trimmings and stems.  But, stems are tough as nails and florets delicate flowers – needing different cooking times.  Don’t worry, my recipe keeps this in mind and takes advantage of two pressure cooker heat zones by stacking the ingredients in a specific sequence to ensure all the tough parts of the broccoli boil on the bottom with the potatoes while the florets delicately steam at the top of the heap.

If you can only get ahold of florets, pile those on the top last – ditto for frozen broccoli.

The substitutions are easy, the milk is a snap to swap with favorite nut or grain milk to make this soup vegan.

Vegetarians on up can make this soup even more hearty – but less skinny – by mixing in handfuls of grated cheddar cheese to taste before serving (two handfuls should do).

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4 L or larger none 5 min. High(2) Normal

5.0 from 3 reviews
Skinny Cream of Broccoli Soup - Easy Pressure Cooker Recipe
 
Author: 
Nutritional Information
(per serving)
  • Serves: 6 servings
  • Serving size: ⅙th
  • Calories: 163.6
  • TOTAL Fat: 4g
  • TOTAL Carbs: 27.7g
  • Sugar Carbs: 6g
  • Sodium: 221.9mg
  • Fiber Carbs: 4.9g
  • Protein: 6.7g
  • Cholesterol: 4.1mg
Recipe type: Pressure Cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
INGREDIENTS
  • 1 tablespoon olive oil
  • 1 white onion, roughly chopped
  • 1 pound (500g) broccoli florets and stems, divided and roughly chopped
  • 3 medium potatoes, roughly chopped
  • 4 cups (1L) vegetable stock
  • 2 teaspoons salt (withhold if the stock is already salted)
  • 2 garlic cloves, finely minced
  • 1 cup (250ml) whole milk (or any nut milk of your choice)
  • 1 teaspoon dijon mustard
INSTRUCTIONS
  1. Pre-heat the pressure cooker by pressing the "Brown" or "Saute'" program.
  2. Add the olive oil and onion - let the onion pieces lightly brown on at least one side.
  3. Add the broccoli trimmings and stems (if any), potatoes and salt (if using).
  4. Mix well and add the stock.
  5. Sprinkle the top of the veggie heap with broccoli florets - do not mix.
  6. Close the lid and set the valve to pressure cooking position.
  7. Electric pressure cookers and stove top pressure cookers: Cook for 5 minutes at high pressure.
  8. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
  9. Mix in the garlic, pour in the milk and add a splat of mustard.
  10. Puree the contents of the pressure cooker with an immersion blender and serve!
Notes
Watch the recipe video for additional tips

Instant Pot Pressure Cooker Skinny Cream of Broccoli Soup - EASY!Easy Cream of Broccoli Soup (Instant Pot & Pressure Cooker Recipe)

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14 Comments

  1. Great recipe Laura, thanks! Very fast and easy and I love the texture. I threw in a couple hand fulls of fresh spinach and let it wilt before blending. It gave it a deep green color but still made the broccoli the star.

    1. Very nice addition, Greg! I’m so glad to read you enjoyed it and made this recipe your own. Thanks for sharing your addition with us – love the idea of making this soup brighter green.

      Ciao,

      L

  2. I assume you’re adding stock in step 3.
    Sounds tasty.

    1. Thanks for catching that, I have updated the recipe. Yes – it’s delicious and my daughter, who is for some reason obsessed with eating broccoli (she doesn’t like them, she loves them) was in paradise for eating this soup so often!!

      Ciao,

      L

  3. I am going to make this tonight and will post my results. However, I just had to ask this question. In every video I watch, the knife you use to cut up potatoes, etc. looks like such a good one. Would you mind sharing what kind of knives you use? Thank you.

    1. Hi Ann, it’s a “cheap” no-name ceramic kinfe. It has Swiss branding (red package with white cross) but is actually made in China. I literally got them at my supermarket– BUT I love them! Ceramic knives are delicate (I already broke the tip off of one) but are soooo sharp. I haven’t seen anymore make a case for less-delicate ceramic knives so I would consider them something to replace regularly and I would get a set with protective sheaths that will help them survive in a drawer. BTW, the blades are not “ceramic coated” they ARE ceramic.

      Let me see if I can find something similar on Amazon….

      These look like fun – plus the blades are black ceramic (I have to bleach mine back to white if I cut something that stains)
      http://amzn.to/2yp84QD

      These handles look comfy…
      http://amzn.to/2xH1APX

      Have fun shopping, and be careful – they ARE sharp!!

      Ciao

      L

      1. OOOHHH, thank you. I just ordered the ones with the black blades. I have some very expensive Henckles knives, but they need to be sharpened quite often. I love knives! And, fountain pens, LOL!

      2. The Japanese ceramic knives are said to be the very best (and made in Japan) e.g. Kyocera. I guess they would be expensive, but also extremely sharp!

        1. Thank you, Dave. I’ll check them out.

          1. You’re welcome. Most of the Kyocera ceramic knives are made in Japan; a few are “assembled” in China.

  4. I made this tonight and it was so good. My husband loved it and said “It’s a keeper.”

  5. I made this again and it was even better than the first time. I didn’t have Dijon mustard the first time so I used regular mustard, but the Dijon really makes the difference. I think it would freeze well too, but we haven’t done that yet. We just eat it two nights in a row!

  6. Made this and my wife enjoyed it more than me. It needs something more to enhance the flavor. BTW, I punched this recipe into MFP and it was 140 cals (when using 2% milk) at 6 servings. I think this recipe is more accurately 4 servings and comes to 211 calories. Still an excellent low-cal recipe. Thanks!

    1. It makes six servings for me and my husband, but I guess it depends on how much each serving is. We have it with olive oil toasted rolls, so that may help extend the meal. We tried it with grated sharp cheddar cheese on top the first time. My husband liked that, but I thought it actually detracted from the delicate flavor of the soup.

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