Instant Pot Curried Cream of Broccoli Soup
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Instant Pot Curried Cream of Broccoli Soup sits in the Soups section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons ghee, coconut oil, olive oil, or fat of choice
- 3 medium leeks, white parts only, cleaned and trimmed and roughly chopped
- 2 medium shallots, roughly chopped
- 1 tablespoon Indian curry powder
- Kosher salt
- 1½ pounds broccoli, chopped into uniform florets
- ¼ cup peeled and diced apple, the cook like Fuji
- Freshly-ground black pepper
- 1 cup full-fat coconut milk
- Chives, skippable finish
Method
Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot.
Tip in the chopped leeks, shallots, curry powder, and a sprinkle of salt. Leave stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.
Throw in the chopped broccoli and apple. Whisk to mix well.
Tip in the broth. If the vegetables aren’t mostly submerged, add more water, but make sure that the pressure cooker isn’t more than about ⅔ full.
Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. (That way, you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually.)
Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” or "Pressure Cook" button and press the “—”or “+” button until the number changes to 5.) Place the lid on the pressure cooker and go goof off .
When the soup is finished cooking, turn off the pressure cooker and release the pressure manually under the stovetop vent. If you overfill the Instant Pot, some liquid might spurt out the top, so be careful!
Use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.
Tip in the coconut milk, season to taste with salt and pepper, and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.
Ladle into bowls and serve while it is hot.
Kitchen notes
- To make this a one pot meal, mix in some leftover meat.
- You can add crisped-up leftover Kalua Pork—and if the cook’m feeling fancy, the cook add a pretty herb finish at the end (e.g.
- Some chives).
