skip to Main Content

Instant Pot Green Soup

Packed with green veggies like spinach, broccoli, zucchini, and scallions, this nutritious soup is topped with a tangy vegan cashew cream.
Michelle Tams' green soup
  • Yield 5 servings
  • Prep Time 20 minutes
  • Cook Time 20 minutes

Ingredients

  • 2 tbs. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 tsp. Diamond Crystal kosher salt or
  • 3/4 tsp. regular kosher salt, divided
  • 3 garlic cloves, roughly chopped
  • 1 tbs. chopped fresh ginger
  • 1 medium head broccoli, roughly chopped
  • 2 small zucchini, roughly chopped
  • 4 scallions, trimmed and roughly chopped
  • 1/2 cup peeled and diced apple
  • 4 cups chicken broth or vegetable broth
  • 5 cups baby spinach
  • Freshly ground black pepper, to taste

Directions

STEP 1
Switch on the sauté function on the Instant Pot. Once it’s hot, swirl in the oil.
STEP 2
Toss in the onion and half the salt. Cook for two to three minutes, stirring frequently, until the onion is slightly softened. Turn off the sauté function.
STEP 3
Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
STEP 4
Add the broccoli, zucchini, scallions, and apple to the pot. Mix well. Pour in the broth and add the remaining salt.
STEP 5
Cover and cook for one minute under high pressure. Then turn off the pot and release the pressure manually.
STEP 6
Open the pot and add the baby spinach. Stir until the spinach is wilted.
STEP 7
Blend the soup in batches using a high-speed blender. Make sure to fill the ­blender no more than two-thirds full, remove the center of the lid, and cover the top with a towel. Alternatively, blend the soup in the pot using an immersion blender.
STEP 8
Taste for seasoning and adjust with salt and pepper. Serve topped with cashew cream.
STEP 9
NOTE: Because Diamond Crystal kosher salt flakes are large and hollow, a teaspoon of it contains less sodium than other brands. If you’re using another type of kosher or sea salt, scale back the volume and salt to taste.

Photography by: Henry Fong

Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.

Michelle Tam headshot
Michelle Tam

Michelle Tam is an award-winning food blogger at NomNomPaleo.com who also has a Webby Award–winning Nom Nom Paleo cooking app available for iPhone and iPad. Her cookbook, Nom Nom Paleo: Food for Humans, is a New York Times bestseller.

ADVERTISEMENT

More Like This

carrot and cardamom soup

Carrot and Cardamom Soup

By Michelle Tam
Perfect for a cold winter day, this bright, beautiful, nutrient-packed vegetable soup appeals to my whole family. 
pulled pork in a bowl

Kalua Pork

By Michelle Tam
You could make this flavorful Hawaiian-inspired dish in a slow cooker, but my pressure-cooker version will get you a giant pile of smoky, fork-tender pork in a fraction of the time. It’s delicious as is — or you can crisp it up and make carnitas, add it to a frittata, or make tacos with it. 
egg cooked in half an avocado

Avocado Toad-in-a-Hole

By Michelle Tam
This paleo take on the toast-and-egg classic is satisfying and nutritious. It’s perfect for busy weekday breakfasts. 
Back To Top
[class^="wpforms-"]
[class^="wpforms-"]