This Instant Pot Curried Cauliflower and Broccoli Soup is a super nutritious, incredibly flavorful, and ridiculously easy soup to make! Packed with healthy vegetables like cauliflower, broccoli, potatoes, and red pepper, it’s simmered in a fragrant, curried coconut milk broth right in the pressure cooker. I absolutely love using my Instant Pot for soups like this Instant Pot Curried Cauliflower and Broccoli Soup – it makes getting a wholesome and delicious meal on the table so fast! It’s perfect for a quick weeknight dinner or a light yet satisfying lunch, even on these lovely mid-April days.
Why You’ll Love This Instant Pot Curried Cauliflower Soup
- Super Fast & Easy: The Instant Pot does all the heavy lifting, cooking the veggies perfectly tender in minutes.
- Healthy and Nutritious: Loaded with vegetables and beneficial spices like turmeric (often in curry powder).
- Vegan & Gluten-Free: Naturally fits these dietary patterns.
- Flavorful Curry Broth: Yellow curry powder, cumin, thyme, and coconut milk create a delicious and aromatic base.
- One-Pot Wonder: Minimal cleanup required!
Ingredients for Instant Pot Curried Cauliflower and Broccoli Soup
Here’s what you’ll need to make this easy and healthy pressure cooker soup. The full list with measurements is in the recipe card below.
Vegetables
- Cauliflower head, broken into florets (Vegetable)
- Broccoli florets (Vegetable)
- Red pepper, seeded and thinly sliced (Vegetable)
- Baby potatoes, halved or quartered (Vegetable)
- Onion, chopped (Vegetable)
- Garlic cloves, sliced (Aromatic)
Broth & Creaminess
- Vegetable broth (low-sodium) (Liquid)
- Unsweetened coconut milk (Dairy Alternative)
Spices & Garnish
- Yellow curry powder (Spice Blend)
- Cumin (Spice)
- Dried thyme (Herb)
- Cayenne pepper (or to taste) (Spice)
- Salt (Seasoning) (Added based on instructions)
- Black pepper (Spice) (Added based on instructions)
- Fresh chopped cilantro (for garnish) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple goodness of this Instant Pot Curried Cauliflower and Broccoli Soup, but here are some variations:
- Add Protein: Stir in a can of drained and rinsed chickpeas or some cubed tofu after pressure cooking for added protein.
- Different Vegetables: Substitute or add sweet potatoes, green beans, zucchini, or spinach (stir in at the end).
- Make it Creamier: Use full-fat coconut milk for the richest flavor, or stir in a spoonful of cashew cream at the end.
- Different Curry: Use red or green curry paste instead of yellow curry powder for a different flavor profile (adjust amount to taste).
- Add Ginger: Sauté some fresh grated ginger with the garlic and onion (if you choose to sauté first – see tips).
How to Make Instant Pot Curried Cauliflower and Broccoli Soup
Let me show you how incredibly easy it is to make this Instant Pot Curried Cauliflower and Broccoli Soup:
Combine Ingredients
- First, I add all the vegetables to the insert of my Instant Pot: the cauliflower florets, broccoli florets, sliced red peppers, halved or quartered baby potatoes, sliced garlic, and chopped onion.
- I sprinkle the yellow curry powder, dried thyme, cumin, and cayenne pepper over the vegetables.
- Next, I pour the vegetable broth on top.
- I give everything a quick stir.
Pressure Cook
- I close the lid of the Instant Pot and make sure the steam release valve is set to the “Sealing” position.
- I select the “Manual” or “Pressure Cook” setting (or “Vegetable” mode if available) and set the timer for just 3 minutes on high pressure. The vegetables cook very quickly under pressure!
Release Pressure and Finish Soup
- Once the cooking time is complete, I carefully perform a quick pressure release by moving the valve to the “Venting” position.
- When the pressure is fully released, I carefully open the lid.
- I stir in the unsweetened coconut milk gently to combine.
- I taste the Instant Pot Curried Cauliflower and Broccoli Soup and adjust the seasoning with salt and pepper as needed.
Serve
- Garnish
- Serve
Tips and Tricks for the BEST Instant Pot Soup
Here are my secrets for making this Instant Pot Curried Cauliflower and Broccoli Soup truly exceptional:
- Quick Cook Time: Don’t overcook! The 3-minute pressure cook time is usually sufficient for tender vegetables. Overcooking will make them mushy.
- Sauté First (Optional): For slightly deeper flavor, you can use the “Sauté” function first to cook the onion and garlic for a few minutes before adding the other ingredients and pressure cooking.
- Full-Fat Coconut Milk: Use canned, full-fat coconut milk for the creamiest results. Shake the can well before opening.
- Adjust Spices: Taste the finished soup and add more curry powder, cumin, or cayenne if desired.
- Fresh Garnish: Fresh cilantro adds a wonderful brightness that complements the curry flavors.
How to Serve
This Instant Pot Curried Cauliflower and Broccoli Soup is delicious served hot! Enjoy it:
- As Is: A healthy and flavorful vegan meal in a bowl.
- Garnished: Top with fresh chopped cilantro, a swirl of coconut milk, or some toasted pumpkin seeds for crunch.
- With Rice or Naan: Serve alongside basmati rice or warm naan bread for dipping.
- With Yogurt: A dollop of plain yogurt (dairy or non-dairy) can add a nice cooling contrast.
Make Ahead and Storage
This soup is great for meal prep! Store leftover Instant Pot Curried Cauliflower and Broccoli Soup in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave. The soup also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Instant Pot Curried Cauliflower and Broccoli Soup
- Can I use frozen cauliflower or broccoli?
- Yes, frozen florets work well. There’s no need to adjust the cooking time as they cook quickly under pressure.
- Is this soup very spicy?
- The spice level depends on your curry powder and the amount of cayenne you add. Start with a smaller amount of cayenne if you’re sensitive to heat.
- Can I blend this soup?
- Absolutely! If you prefer a smooth soup, use an immersion blender or carefully transfer the soup to a regular blender after cooking (before adding final garnishes) and blend until smooth.
Enjoy this healthy, flavorful, and incredibly easy Instant Pot Curried Cauliflower and Broccoli Soup! It’s a perfect quick meal packed with goodness.
Print
Instant Pot Curried Cauliflower Broccoli Soup
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 20 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course, Vegan, Vegetarian, Gluten-Free
- Cuisine: Indian-Inspired, Fusion
Description
This Instant Pot cauliflower and broccoli soup is super nutritious and so easy to make! A quick pressure cook time yields tender vegetables in a fragrant, creamy curry coconut broth.
Ingredients
- 1 head cauliflower, broken into florets
- 2 cups broccoli florets
- 1 red bell pepper, seeded and thinly sliced
- 4–5 baby potatoes, halved or quartered
- 1/2 yellow onion, chopped
- 2 garlic cloves, sliced
- 2 tablespoons yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or to taste)
- 2 cups low-sodium vegetable broth
- 2 cups unsweetened full-fat coconut milk
- Salt, to taste
- Black pepper, to taste
- Fresh chopped cilantro, for garnish
Instructions
- Combine Ingredients: Place the cauliflower florets, broccoli florets, sliced red pepper, halved/quartered baby potatoes, chopped onion, and sliced garlic into the inner pot of your Instant Pot.
- Add Spices and Broth: Sprinkle the yellow curry powder, dried thyme, ground cumin, and cayenne pepper over the vegetables. Pour the vegetable broth on top.
- Pressure Cook: Secure the lid on the Instant Pot. Make sure the pressure release valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting (or “Vegetable” mode, if available on your model), adjust the pressure to high, and set the timer for 3 minutes.
- Quick Release Pressure: Once the 3-minute cooking time is complete, carefully perform a quick pressure release by moving the valve to the “Venting” position until the float valve drops. Be cautious of the hot steam. Remove the lid.
- Add Coconut Milk: Stir the coconut milk into the soup until well combined.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve warm.
Notes
- Vegetables: Cut vegetables into roughly uniform sizes for even cooking.
- Curry Powder: Use your favorite yellow curry powder blend. Adjust cayenne pepper for desired heat level.
- Coconut Milk: Full-fat canned coconut milk provides the best creamy texture. Shake the can well before opening.
- Broth: Low-sodium vegetable broth keeps this vegan/vegetarian. Chicken broth can be substituted if preferred.
- Smoother Soup (Optional): If you prefer a smoother consistency, use an immersion blender to partially or fully blend the soup after pressure cooking but before adding the coconut milk.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.