Instant Pot Broccoli Carrot Soup

A vegan broccoli soup thickened with cashews and coconut milk. Sounds delicious, right? And the Instant Pot method makes it worthy of a weeknight dinner. I find frozen broccoli to be more convenient, but fresh broccoli would work as well--just reduce the pressure cooking time to 3 minutes. This soup could easily be made with only carrots or broccoli.


Instant Pot Broccoli Carrot Soup
Serves 6
Adapted from Piping Pot Curry

1 Tbsp oil
1 cup onion, chopped
3 cloves garlic, minced
1 lb frozen broccoli florets
3 carrots, sliced
1/3 cup cashews
2 cups broth
3/4 cup coconut milk
1 Tbsp sherry or cider vinegar
salt
pepper

Heat the Instant Pot on the Sauté setting. Cook the onions and garlic until soft and translucent, about 4-5 minutes, with the lid off, stirring occasionally. Add the broccoli, carrots, cashews and broth. Stir well.

Press the cancel button to cancel the Sauté setting. Cover the Instant Pot and move the valve into the Seal position. Set the Instant Pot to Pressure Cook on high pressure for 6 minutes. When the cook time is over, let sit for 10 minutes to allow the pressure to drop.

Turn the valve to Release until vented. Open the Instant Pot carefully and add the coconut milk and vinegar. Season with salt and pepper. Puree the soup with an immersion blender, or transfer to a blender. Taste for seasonings. Serve hot.