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
Scale
- 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.