Also read: How to cook with Instant Pot
This soup will keep for 5 days in the refrigerator and 6 months in the freezer.
Including the time the appliance starts to cook, the cooking time and the resting time, the soup require approximately 1 hour from preparation to serving.
Servings: 6
Separate the large stems from the broccoli head. Peel and thinly slice the stems. Break the head into small bouquets and peel some of the larger stems of the bouquets.
Put the broccoli, onion, thyme and chicken broth in the inner pot of the Instant Pot. Select “soup,pressure or manual” function, put 8 minutes at “high with warm to off”. Press the "start" key. When the end of the cooking alarm sounds, let stand 20 minutes and release the pressure. The vegetable should be very tender to get a smooth soup. If needed cook 1 or 2more minutes.
Purée the soup with a immersion blender or a blender.
Add cream season with salt and pepper and reheat if necessary.
Ingredients
Directions
Separate the large stems from the broccoli head. Peel and thinly slice the stems. Break the head into small bouquets and peel some of the larger stems of the bouquets.
Put the broccoli, onion, thyme and chicken broth in the inner pot of the Instant Pot. Select “soup,pressure or manual” function, put 8 minutes at “high with warm to off”. Press the "start" key. When the end of the cooking alarm sounds, let stand 20 minutes and release the pressure. The vegetable should be very tender to get a smooth soup. If needed cook 1 or 2more minutes.
Purée the soup with a immersion blender or a blender.
Add cream season with salt and pepper and reheat if necessary.
