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Instant Pot Curried Cream of Broccoli Soup by Michelle Tam https://nomnompaleo.com
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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


  • 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
  • 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


  • 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.


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!


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