Instant Pot Broccoli Almond Soup Recipes

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot on and press the Sauté setting. Let it heat up slightly. Add butter and once melted, add the onions, carrots and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened. Stop the Sauté by pressing Keep Warm/Cancel button.
• While still hot, add flour and stir briskly for 30 seconds.
• Now, add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
• Add the seasonings and mustard, stir through and add the broccoli florets.
• Close and seal the Instant Pot. Check the Steam Release handle at the top is pointing to Sealing. Press Manual/Pressure Cook button and adjust the time to 1 minute, it should say HIGH pressure. After 3 beeps, the Instant Pot will be ON and it will take about 10-15 minutes to build up the pressure, as there is quite a bit of liquid and ingredients inside. The floating valve will pop to the top once the pressure is built and the timer will start. Note, that cooking begins during the pressurizing stage.
• Once the timer is done, use the Quick Release method to let the steam off and open the lid. Simply point the Steam Release handle to Venting and step away. The jet stream will take a minute or two and the top floating valve will drop down once the lead is ready to be open.
• Open the lid and stir the soup. Add half and half cream (make sure it's not too cold, microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
• Press the Sauté function key again to the soup back bring to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it's fully melted and combined into the soup.
• Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on.

INSTANT POT® BROCCOLI-CHEESE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

BROCCOLI ALMOND SOUP

Steps:

• Take almonds in a bowl. Add 2 cups boiling water and keep it aside for 10 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Keep it aside.
• Press the saute button on the Instant Pot. Once it displays hot, add oil, chopped garlic, onion, ginger, celery, and green chili. Saute for a minute or two.
• Then add the broccoli florets and blanched almonds. Toss to combine.
• Add salt, pepper powder, and 2 cups water. Mix well, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula. Cover the instant pot, set the vent valve on the sealing position.
• Press the manual or pressure cook button and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes and then quickly release the remaining pressure.
• Open the pot and puree the soup using a hand blender or a regular blender. Puree to a smooth consistency.
• Strain the soup in a strainer for a smoother consistency.
• Transfer the soup back to the pot and press the saute button.
• Add milk and stir. Add some water to adjust the desired consistency. Remember, the soup thickens as it cools.
• Let the soup simmer for 2 to 3 minutes on saute.
• Serve the broccoli almond soup hot.

IMMUNE-BOOSTING BROCCOLI AND TURMERIC SOUP FOR THE INSTANT POT®

Steps:

• Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
• Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.