Skinny Cream of Broccoli Soup – Easy Pressure Cooker Recipe

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)