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Cream of Broccoli Soup - Instant Pot Recipe

The snow keeps falling on the NM mountains and Sexy Nerd and I keep craving soup. Our two Instant Pots are getting a workout.

Seriously. This is my third soup post in a row. It's just that good.

(Also seriously, I'd love for it to stop snowing. Some of us need to get to work.)

(Not Sexy Nerd, whose employer likes him to stay home/stay safe in bad weather. Coming home the other night, I was stuck in a 3 hour (!!!) traffic jam caused by icy roads. It was the same day my XM radio trial ended because of course it was.)

I've been perfecting my Cream of Broccoli soup recipe. That one was good, but I wanted one that's vegetarian. I mean, Cream of Broccoli probably should be vegetarian, right? 

That said, this would be sooo good with bacon.

Cream of Broccoli Soup - Instant Pot Recipe

Instant Pot soup recipes
Sexy Nerd doesn't even like soup and he keeps making this.

Cream of Broccoli Soup (Instant Pot Recipe)
Serves 4
  • 1 Can of Campbell's Cream of Mushroom Soup (+ 1 Can of Water)
  • 1 Package of Frozen Broccoli (16 ounce)
  • 1 Package of Frozen Spinach (10 ounce)
  • 1/2 Cup Shredded Cheddar Cheese
  • 2 Tbsp Dried Onion
  • 1 Tbsp Dried Dill
  • 2 tsp Garlic Powder
  • 1 tsp Black Pepper
  • Crushed Red Pepper Flakes (to taste)
  1. Add all of the ingredients except the crushed red pepper flakes to your Instant Pot in the order listed. There is no need to chop anything or even stir the pot. 
  2. Set to 7 minutes and end with a quick release. 
  3. Stir. 
  4. *Optional* Give everything a whirl with an immersion blender. (I prefer this soup partially blended but my husband does not.)
  5. Garnish each bowl with crushed red pepper flakes. Enjoy!
Our favorite Cream of Broccoli soup recipe