Home » Instant Pot Soup Recipe » Instant Pot Cauliflower Broccoli Soup Recipe
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A creamy vegetable soup made with fresh cauliflower and broccoli is a delicious and easy Instant Pot soup recipe to make.
Packed full of fresh cauliflower, broccoli and carrots this recipe is perfect for lunch or dinner. The recipe is easy to make and seasoned with simple ingredients.
Ingredients you'll need to make this recipe
You can find the ingredient amounts in the recipe card below.
- fresh vegetables: fresh broccoli florets, medium head of cauliflower, carrots.
- seasonings: garlic, dried bay leaf salt, pepper, cooking wine.
- soup broth: low sodium chicken broth or vegetable broth if making a vegetarian version.
- soup thickeners: half and half, whipping cream or milk, cornstarch and water.
Step by step recipe directions
Follow the easy step by step recipe directions below to make this recipe.
- Step 1: Rinse the vegetables under cold running water.
- Step 2: Prep the fresh vegetables by trimming and cutting the cauliflower and broccoli into florets. Peel, trim and slice the carrots.
Put the prepped broccoli, cauliflower and sliced carrots into the metal insert of the Instant Pot.
- Step 3: Add the garlic, salt, pepper, and bay leaf to the Instant Pot.
- Step 4: Pour the the vegetable or chicken stock into the instant pot.
- Step 5: Secure the lid on the Instant Pot and make sure the valve is in the sealing position.
- Step 6: Press the manual button and set the pressure cooking time for 5 minutes.
- Step 7: Once the Instant Pot has finished pressure cooking allow the steam to naturally release for 15 minutes.
After fifteen minutes push the valve to the releasing positionand allow the steam to escaped.
- Step 8: Carefully open the Instant Pot lid allowing the steam tobillow out away from your face and hands. Push the off button then push the sauté button.
- Step 9: Add the milk, half and half or heavy whipping cream to the soup in the Instant Pot.
- Step 10: Mix the cornstarch with the cold water in a small bowl until dissolved and add the slurry to the InstantPot. Stir to combine.
- As the soup heats and begins to simmer it will begin to thicken.
Once the soup has thickened press the off button and unplug the Instant Pot.
Serve immediately.
FAQS about this recipe
How do you thicken cauliflower soup?
Adding a slurry of cornstarch and water will thicken cauliflower soup without changing the flavor.
How do you fix bland cauliflower soup?
You can fix the bland flavor of cauliflower soup by adding herbs and spices. Adding garlic, bay leaf, salt and pepper to cauliflower soup as you cook it is a great way to add flavor.
Expert Recipe Tips
- 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.
More cauliflower recipes you'll love
- Crock Pot Cheesy Cauliflower Soup
- Crock Pot Buttermilk Ranch Mashed Cauliflower
- Chicken Cauliflower Fried Rice
- Spicy Cauliflower Mac and Cheese Casserole
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
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 creamycauliflower and broccoli soup recipe is packed full of fresh cauliflower, broccoli, andcarrots. Makes a great freezer meal when you freeze individual soup servings in freezer containers.
5 from 13 votes
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Prep Time 15 minutes mins
Cook Time 5 minutes mins
Natural Release 15 minutes mins
Total Time 35 minutes 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 positionand allow the steam to release. After fifteen minutes push the valve to the releasing positionand allow the steam to release.
Carefully open the Instant Pot lid allowing the steam tobillow 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 InstantPot.
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
Recipe Expert Tips
- 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: 1ServingCalories: 225kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 1359mgPotassium: 879mgFiber: 5gSugar: 6gVitamin A: 9189IUVitamin C: 107mgCalcium: 166mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2
Want to try some of my other Instant Pot recipes? You can find them on my Instant Pot Recipe page.
More Instant Pot Soup Recipe
- Instant Pot Beef and Vegetable Soup
- Instant Pot Cream of Broccoli Soup
- Crock Pot Chicken Taco Soup
- Instant Pot Cajun 15 Bean Turkey Soup
About Arlene Mobley
Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.
Reader Interactions
Comments
Lori
Thank you, Arlene, for such a great recipe. Proof that simple quality ingredients, properly matched can satisfy. I appreciate that there is no onion and just a small amount of garlic. I added a bit of cheese and a few small pieces of broccoli on top to garnish. I will be making this many, many times. Delicious and filling.
Reply
Lisa
This looks amazing! This year we are trying a new recipe every week and this will definitely be one of them. Thanks so much for sharing 🙂
Reply
Arlene Mobley
Thank you Lisa!
Reply
Lois Christensen
I love the idea of being able to make this soup fast in the instant pot. Perfect for the snowy weather we are getting here this weekend. Thanks!Reply
Veena Azmanov
Soup is a favorite at my place and we make it so often. I'm always looking out for recipes like this one. Thanks !!Reply
Denise
I love soups like this and the fact that you made this in the Instant Pot makes it all that much better. I have never put sherry in my soups but I think it's something I would love. I'm going to try it! Great post!Reply
Marisa F. Stewart
We are certainly tired of cold weather but one thing we're not tired of is delicious sounding soups like this. This is the first winter we've spent north in a long time and our bodies just aren't used to it. We've eaten more soups in these past three months than we have in three years. We're always looking for different flavors and textures in soups. This creamy soup sounds wonderful and we do have a stick blender so the soup is perfect for the weekend.Reply
Jolina
Love how creamy and delicious this looks! And that you can store them in the freezer for warm comfy soup anytime.Reply
Gloria
Nothing beats homemade soup. We have been bombarded with SNOW this whole month. I have been making soup EVERY week. This is next on the list.Reply
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