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!

Someone holding a bowl of Instant Pot curried cream of broccoli soup topped with kalua pig.

Comforting Instant Pot broccoli soup

I love making soup in my Instant Pot. 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.

Ingredients

Broccoli: If you have a wilty head of broccoli in the crisper, it’s perfect for this soup! Frozen broccoli also works great!
Leeks: No leeks or shallots? Just use two onion or some green onions!
Shallots
Apple: My chef sister taught me that if you adding a small amount of apple to pureed vegetable soup adds a smidge of sweetness and balances out the flavors.
Bone broth or chicken stock
Coconut milk: Use your favorite full-fat canned coconut milk in this recipe.
Ghee, avocado oil, or coconut oil: Use your favorite high temperature cooking fat to help sauté the aromatics.
Indian curry powder: Just choose your favorite blend!
Diamond Crystal kosher salt
Freshly ground black pepper
Leftover Kalua Pork, crisped in a pan (optional)
Chives (optional garnish)

How to make Instant Pot Curried Cream of Broccoli Soup

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.