This week I have two new Instant Pot soups for you. My Broccoli Potato Soup recipe is below, or you can find my Black Bean Soup here.
Broccoli Potato Instant Pot Soup
4-6
servings10
minutes30
minutesIngredients
1½ cups yellow split peas, sorted and rinsed
1 large white or yellow onion, roughly chopped
4 to 6 russet or yukon gold potatoes (about 4 cups), peeled and roughly chopped
6 cups broccoli (about 2 frozen 10-ounce bags)
1 cup cauliflower, roughly chopped
1 large carrot, roughly chopped
1 tablespoon granulated garlic
2 teaspoons smoked paprika
2 teaspoons salt substitute or salt to taste
1 teaspoon ground mustard
¼ teaspoon black pepper
pinch or more cayenne (to taste)
¼ cup nutritional yeast (optional)
6 cups water or low sodium vegetable broth
1 cup unsweetened plant-based milk
1 bay leaf
Directions
- Add all ingredients except the bay leaf to a 6-quart or larger Instatnt Pot* and mix well.
- Add the bay leaf to top so it’s easier to find later.
- Cook at high pressure for 18 minutes, followed by a natural pressure release. (Quick release is ok if you’re in a hurry).
- Remove the bay leaf and then blend until smooth using an immersion blender.
- Serve with whole grain bread, rice, or other whole grains and a salad.
Recipe Video
Notes
- To cook on the stovetop add all ingredients to a large pot or dutch oven, bring to a boil, cover and reduce to simmer, stirring occasionally until the split peas are fully cooked, about 45 minutes.
Looking for more soup inspiration? Try these other plant-based soups and stews!
