This broccoli soup tastes creamy and decadent but doesn’t require heavy cream. Since we don’t keep cream on hand and prefer not to use it much in our cooking, that’s a win in our book! As with most soups, this goes well with a loaf of good bread.
This recipe is adapted from The Instant Pot Electric Pressure Cooker Cookbook.
Creamy Broccoli and Leek Soup – Instant Pot
Servings: 4
Equipment
- Pressure cooker
- Immersion blender
Ingredients
- 4 tbsp unsalted butter divided
- 2 leeks soaked, rinsed, and chopped
- 3 garlic cloves
- 1.5 lbs broccoli cut into florets
- 3 c vegetable stock (or chicken)
- kosher salt
- freshly ground black pepper
- 3 tbsp all-purpose flour
- 1 c milk
- 1/4 c grated parmesan cheese
Instructions
- Use saute mode to preheat the Instant Pot.
- Once hot, add 1 tbsp of butter to melt. Then add the leeks and garlic and saute until the leeks are translucent—about 5 minutes.
- Add the broccoli and broth and season with salt and pepper. Secure the lid of the Instant Pot.
- Select Manual mode and cook at high pressure for 6 minutes.
- While the soup cooks, melt the remaining 3 tbsp butter in a small saucepan on the stovetop. Whisk in the flour until a paste is formed, then add the milk. Cook until thick and bubbly, stirring frequently.
- Once pressure cooking is complete, use natural release (wait for the pin sink down on its own).
- Add the parmesan. Puree the broccoli and broth using an immersion blender.
- Add the milk mixture to the broccoli, stirring well. Taste and adjust seasoning. Serve with a sprinkle of parmesan on top.