Instant Pot Vegan Cream of Broccoli soup is creamy, nutrient-packed, and made with just a few ingredients. You’ll love how easy it is to make this comfort food classic in your Instant Pot! Vegan, gluten-free, optional soy-free.
Homemade cream of broccoli soup is so easy to make in the Instant Pot. You only need a few pantry staples and a few minutes of active time, and before you know it you’ll have a cozy bowl of nutritious broccoli soup!
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Vegan Broccoli Soup Ingredients
One of the most important ingredients, aside from broccoli, is vegetable broth. Use your favorite broth, and if you can choose one that is reduced sodium.
I add potatoes to vegan cream of broccoli soup to give the soup its classic thickness. To add a little extra creaminess we’ll use an unsweetened, unflavored non-dairy milk like soy milk.
Almond, cashew or oat milk also work.
Onions, garlic, and carrots add warmth and depth. I like to add nutritional yeast for a “cheesey” flavor, but you can also keep it simple with just salt & pepper.
This broccoli soup calls for frozen broccoli instead of fresh. Here’s why:
- Less time spent on prep
- Make this soup year round – even when broccoli isn’t in season!
- Frozen broccoli is nutritionally equivalent to fresh broccoli
Can I use fresh broccoli instead?
Yes! Frozen and fresh broccoli work in this recipe. You don’t even have to change the cooking time.
You will need 32 ounces, or two pounds, or fresh broccoli.
How to make Instant Pot Vegan Cream of Broccoli Soup
Step 1. Press the “saute” button on your electric pressure cooker. Saute onion, carrot, diced potato and garlic for 5 minutes, until onions are softened.
Step 2. Add broccoli, black pepper, optional nutritional yeast and vegetable broth. Stir to combine.
Step 3. Cook on high pressure for 2 minutes. It will take 15-18 minutes for the Instant Pot to come to pressure. When the two minutes are complete, do a quick pressure release – careful, hot steam will come out for 30 seconds to 1 minute.
Step 4. Remove the Instant Pot lid. Stir in soy milk (or another milk alternative). Blend the soup using an immersion blender (this is my favorite immersion blender). Be careful not to hit the bottom of the pot with the immersion blender.
Taste for salt & pepper. Garnish with fresh parsley, vegan cheese, and homemade everything bagel crackers or whole wheat garlic knots.
Looking for more Instant Pot soup recipes?
- Instant Pot Lentil Soup
- Chickpea Noodle Soup
- Creamy Vegan White Bean Soup
- Chipotle Vegan Black Bean Soup
All of my Instant Pot recipes are made in a 6 qt DUO60 Instant Pot. Check out more of my Instant Pot recipes.