• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Paleo Recipes
    • Recipe Index
    • All Recipes
    • Instant Pot® Recipe Roundup
    • Paleo Packed Lunch Roundup
    • Whole30® Recipe Roundup
  • My Cookbooks
    • Nom Nom Paleo: Let’s Go!
    • Ready or Not!
    • Nom Nom Paleo: Food for Humans
  • Spice Blends
  • Shop
  • Events
  • Paleo Meal Plans
  • About
    • What’s Paleo?
    • About Michelle Tam
    • Nom Nom Paleo in the News

Nom Nom Paleo®

Paleo recipes and more from New York Times bestselling cookbook author Michelle Tam!

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
Home » Blog » Recipes » Instant Pot Curried Cream of Broccoli Soup (Whole30, Dairy Free)

Instant Pot Curried Cream of Broccoli Soup (Whole30, Dairy Free)

Jump to Recipe Print Recipe

Got broccoli and leeks in the fridge, an Instant Pot on the counter, and curry powder in the pantry? Then make this super-easy Whole30-friendly Instant Pot Curried Cream of Broccoli Soup tonight!
An overhead shot of someone holding a bowl of Whole30 and Paleo-friendly Instant Pot Curried Cream of Broccoli Soup

I love making soup in my pressure cooker. Without too much fuss, I can get a comforting meal on the table—and better yet, clean-up is a breeze. This cold-weather recipe for a spiced broccoli soup is a riff on a classic stovetop version on my site and in our first cookbook, but made even easier in an electric pressure cooker.

Weeknight “garbage soup” is on regular rotation at Nom Nom Paleo World Headquarters: I pull out whatever vegetables are left in my crisper and toss them in a pot with some prepared broth. This formula works with just about anything, but if you happen to scrounge up some broccoli florets and leeks in the fridge, you must make this blitzed cream of broccoli soup tonight.

Time to make Instant Pot Curried Cream of Broccoli Soup

Serves 6

Ingredients

  • 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 (I like Fuji)
  • 4 cups bone broth or chicken stock
  • Freshly-ground black pepper
  • 1 cup full-fat coconut milk
  • Leftover Kalua Pork, crisped in a pan (optional)
  • Chives (optional garnish)

Equipment

  • Chef’s knife
  • Cutting board
  • Instant Pot electric pressure cooker (or stovetop pressure cooker)
  • Dry measuring cups
  • Liquid measuring cups
  • Measuring spoons
  • Silicone spatula
  • Immersion blender

Method

Start by prepping your ingredients! A note about choppin’ broccoli: don’t waste the stems. Go ahead and trim off the hard, woody exterior of the stems, but cut up and use the soft flesh underneath.

A collage of someone cutting up broccoli stems for Instant Pot Curried Cream of Broccoli Soup

As for the leeks, they make look pristine, but there’s still plenty of dirt hidden in the folds. Keeping the root end intact, cut the rest of the leek in half lengthwise. Give the leek a quarter-turn, and then slice it lengthwise again (at a right angle from the initial cut)—again, keeping the root end intact. Then, fan the leaves under running water to release the sand and mud. Finally, flick off the excess water and slice away.

Someone rinsing sliced up leeks for Instant Pot Curried Cream of Broccoli Soup

No leeks? Dice up two large onions (approximately 1½ pounds total), and you’re good to go.

Adding onions to an Instant Pot to make paleo Curried Cream of Broccoli Soup

Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot. Add the chopped leeks, shallots…

Adding leeks to an Instant Pot to make Whole30 Curried Cream of Broccoli Soup

…curry powder, and a sprinkle of salt.

A closeup of the vegetables and curry seasoning in the Instant Pot to make dairy-free Curried Cream of Broccoli Soup

Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.

An overhead shot inside an Instant Pot of sautéed leeks and curry seasoning

Throw in the chopped broccoli…

Adding chopped broccoli to an Instant Pot to make Curried Cream of Broccoli Soup

…and apple. (A long time ago, my chef sister Fiona shared with me that diced apple is her secret ingredient in puréed soups!)

Adding diced apple to an Instant Pot to make Curried Cream of Broccoli Soup

Stir to mix well.

Stirring the contents of Instant Pot Curried Cream of Broccoli Soup before cooking it under high pressure.

Add 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.

Pouring broth into an Instant Pot to make Curried Cream of Broccoli Soup

Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. You don’t have to move the pressure cooker under the vent, but you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually. (It goes without saying that you shouldn’t turn on the burner if your Instant Pot is on the stove. C’mon, people.)

Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” or “Pressure Cook” button and press the “—” or “+” button until number changes to 5.) Place the lid on the pressure cooker and go goof off (or, if you’re a more responsible parent than I am, go help your kids with their homework).

A finger pressing the Keep Warm / Cancel button on an Instant Pot.

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!

Someone manually releasing pressure from an Instant Pot and steam escaping from the valve.

Then, use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.

An immersion blender is pureeing Instant Pot Curried Cream of Broccoli Soup until smooth

Add the coconut milk…

A woman adding coconut milk to dairy-free Instant Pot Curried Cream of Broccoli Soup

…season to taste with salt and pepper…

Cracking black pepper into a pot of Instant Pot Curried Cream of Broccoli Soup

…and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.

An immersion blender is mixing in the coconut milk into Instant Pot Curried Cream of Broccoli Soup

Ladle into bowls and serve immediately.

To make this a one pot meal, mix in some leftover meat. I like to add crisped-up leftover Kalua Pork—and if I’m feeling fancy, I add a pretty herb garnish at the end (e.g. some chives). No one will be the wiser that you’re serving them the dregs from your fridge.

Topping a bowl of Instant Pot Curried Cream of Broccoli Soup with shredded Kalua Pig

You can save the leftovers in the fridge for up to 4 days or freeze for several months!


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

Instant Pot Curried Cream of Broccoli Soup by Michelle Tam https://nomnompaleo.com
Print Recipe
4.85 from 13 votes

Instant Pot Curried Cream of Broccoli Soup

Got broccoli and leeks in the fridge and an Instant Pot on the counter? Then make this super-easy Instant Pot Curried Cream of Broccoli Soup tonight!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Indian
Keyword: Instant Pot, paleo, Pressure Cooker, Primal, Whole30
Servings: 6 servings
Calories: 218kcal
Author: Michelle Tam

Ingredients

  • 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 I like Fuji
  • 4 cups bone broth or chicken stock
  • Freshly-ground black pepper
  • 1 cup full-fat coconut milk
  • Leftover Kalua Pork crisped in a pan (optional)
  • Chives optional garnish

Instructions 

  • Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot.
  • Add the chopped leeks, shallots, curry powder, and a sprinkle of salt. Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.
  • Throw in the chopped broccoli and apple. Stir to mix well.
  • Add 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.
  • Add 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 immediately.

Notes

To make this a one pot meal, mix in some leftover meat. I like to add crisped-up leftover Kalua Pork—and if I’m feeling fancy, I add a pretty herb garnish at the end (e.g. some chives). No one will be the wiser that you’re serving them the dregs from your fridge.
You can save the leftovers in the fridge for up to 4 days or freeze for several months!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 218kcal | Carbohydrates: 18g | Protein: 11g | Fat: 14g | Fiber: 4g
39

Thrive Market   LunchBots   Real Plans

Reader Interactions

Comments

  1. Shayla says

    September 29, 2020 at 8:45 pm

    How do I adjust the recipe for a slow cooker?

    Reply
    • Michelle Tam says

      September 29, 2020 at 9:42 pm

      You can cook on low for 3-4 hours or until everything is tender.

      Reply
  2. Gina says

    October 12, 2020 at 2:40 pm

    4 stars
    Great soup and easy to make. I cooked mine in a heavy pot on top of the stove.

    Reply
  3. Blue says

    January 10, 2022 at 4:58 am

    5 stars
    It was love at first spoonful! I adore this recipe so much that I make a full batch just for myself at least twice a month (sometimes once a week). I cannot get enough! I’m allergic to coconut, so I leave it out, but all blended up it’s really luscious and smooth that the soup doesn’t feel lacking in anyway! Thank you so much for this recipe!

    Reply
  4. Nissa says

    October 30, 2022 at 11:19 pm

    5 stars
    I’ve been making this recipe once a month for years now. I modify it a bit as i add onions/garlic and more broccoli but it’s my favorite. Thanks for your creations

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Logged in as . Log out? Required fields are marked *

Primary Sidebar

Archives

About Nom Nom Paleo Nom Nom Paleo Cookbooks Nom Nom Paleo App Nom Nom Paleo Spices
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Popular Posts

  • A slice of paleo and Whole30 sausage breakfast casserole on a white plate. Italian Sausage Breakfast Casserole (Whole30, Gluten Free)
  • An overhead shot of Paleo Potstickers and a dipping sauce Paleo Potstickers (Gluten Free, Nut Free)
  • Mango Sago (Coconut Tapioca Pudding)
  • A collage of the cooking steps to make the best paleo and Whole30-friendly grilled chicken, Fiona's Grilled Green Chicken. My Sister’s Phenomenal Grilled Green Chicken

Footer

COPYRIGHT© NOM NOM PALEO LLC. All rights reserved. The content on this website may not be copied or reproduced in any manner whatsoever without prior written permission.

HOME  •  PRIVACY POLICY  •  CONTACT

Copyright © 2023