Broccoli Potato Instant Pot Soup

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

Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 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!