Instant Pot Broccoli & Bacon Soup

Soup is the salad of the winter for me. I could no more eat a bowl of salad leaves when it’s near freezing outside the Apple Chapel as run a marathon but I do need to get vegetable matter into my daily diet somehow. If I’ve just been the gym, I may be able to down a smoothie, even in the depths of December, whilst my post-exercise buzz and body temp are running high but really, a steaming hot bowl of thick and unctuous soup is where it’s at for me in cold weather. Slabs of sourdough bought fresh from the bakery down the road with a slathering of salty butter are indispensable accompaniments which turn a frequently thrifty bowl of soup into a real meal. My Instant Pot Broccoli & Bacon Soup is my latest lunch time obsession! 

instant-pot-broccoli-and-bacon-soup-2

Like making gravy, making a really good soup took me a long time, longer than most I suspect! I never knew what the fuss was about but after I got the ratio of stock to ingredients right and seasoned it boldly, a real love affair began. It’s the perfect lunch whether you can make it fresh from the comfort of your own home or take it in a flask to tuck into at your desk. Broccoli and cheese go together just like cauliflower and cheese do, but add some smoked streaky bacon and man alive, is this another world good! Salty and savoury from adding a heel of Parmesan during cooking and served with crisp little lardons of bacon on top, you will be planning your second bowlful after your first spoonful.

The beauty of making this in the 

Instant Pot is that it takes a mere 5 minutes of cooking time (yes, you read that right!) which means your soup is a lovely vivid green (also helped along by the sneaky additions of a leek, rib of celery and some still frozen spinach too). My secret for making it extra thick and creamy without adding any unnecessary calories from cream is adding a small amount of white basmati rice. It takes 4 minutes to cook this usually in the IP so the extra minute of cooking time this soup needs means the rice is super tender but when blitzed up with your 
stick blender, it is undetectable beyond how thick the soup is. Another handy dandy secret of this recipe is we all know overcooked broccoli aint the most appetising smell to linger around your home – but crispy, smoked bacon? Oh my, that smell has me salivating every time so no more school dinner soup smells for you, just the delicious smells of a bacon sandwich and the taste of a luxuriously thick and creamy broccoli soup.  

Instant Pot Broccoli & Bacon Soup
Print
Instant Pot Broccoli & Bacon Soup
Fast and fabulous, this broccoli sauce made with smoked bacon and Parmesan cheese will make you forget overcooked, school dinner broccoli forever!
Servings: 6
Author: Just Jo
Ingredients
  • 4 rashers of smoked streaky bacon
  • 1 tsp olive oil
  • 1 large head or 2 small heads of broccoli use the stalks too and chop them into 1/2 inch sized pieces, chopped
  • 1 skinny leek roughly chopped and thoroughly washed*
  • 1 rib of celery roughly chopped
  • 4 nuggets of frozen spinach ** leaf or chopped
  • 4 tbsp white basmati rice
  • Heel of a wedge of Parmesan cheese plus extra to shave over when serving
  • 1 litre of vegetable stock
  • Lots of freshly cracked black pepper
  • A judicious amount of sea salt!
Instructions
  1. Start by setting your Instant Pot to Sauté and add the oil. Chop or cut the bacon with scissors into small lardons then cook until the fat has rendered out and the bacon is crisp. Stir constantly to prevent sticking. When cooked, remove the bacon with a slotted spoon to a plate until ready to serve.
  2. If there is a lot of fat, pour most of it away then add all the vegetables and rice then stir very well to distribute everything then cover with stock and tuck the Parmesan rind in.
  3. Cancel Sauteé mode then pop the lid on, set to Manual for 5 minutes on high pressure.
  4. When cooked, remove lid, retrieve the rind of the Parmesan, scraping any melted cheese into the pot then use a stick blender to purée your soup.
  5. Taste for seasoning - add lots of black pepper but remember the cheese and bacon add salt so you will likely need a very small amount only.
  6. Serve ladled into bowls and garnished with a few small shavings of Parmesan and a few crisp pieces of the cooked bacon. Makes 6 large servings suitable for to serve as a meal with bread on the side to dunk.
Recipe Notes
*= it goes without saying that you should wash all your veg but leeks are particularly sneaky and hide the soil which they grow in! I find it easiest to slice lengthways then chop roughly before washing very well in a sieve to get it all out.
**= frozen spinach comes in the discs/nuggets in the UK which are about 2 inches in diameter and 1 inch in depth. I wouldn't use fresh spinach here.
instant-pot-broccoli-bacon-soup

This post contains affiliate links, meaning I will earn a little commission if you chose to buy items I’ve advertised, helping me to bring you all these recipes for free! 

Like this post? Then why not try these related recipes:

By | 2017-06-16T22:08:53+00:00 November 29th, 2016|Categories: Gluten Free, Instant Pot Recipes, Midweek Meals, Soup|Tags: , , , , , , , , |21 Comments

21 Comments

  1. Emily 29/11/2016 at 10:51 - Reply

    I could do with a large bowl of this right now! I love that you use the parmesan heel to give it extra cheesy flavour and sprinkled with smokey bacon…so delicious!!

    • Just Jo 30/11/2016 at 10:52 - Reply

      The heel of Parmesan is a secret weapon for soup making alright! So flavourful 😀

  2. Klauss 29/11/2016 at 11:10 - Reply

    My kind of dish! Awesome taste 🙂

  3. Sabrina | The Tomato Tart 29/11/2016 at 11:18 - Reply

    This soup is amazing sound delicious and great for appetizer. Love the pot meal.

    • Just Jo 30/11/2016 at 10:53 - Reply

      I’d serve smaller bowlfuls for a starter as it’s really filling but yes, it would be very welcome as a festive first course for a big family meal this time of year 😀

  4. Sarah 29/11/2016 at 11:36 - Reply

    I’ve been SO obsessed with my Instant Pot lately and it’s beginning to be soup weather around here, so this is such a perfect recipe to cook up this weekend! Thanks so much for sharing, Jodie! 🙂

    • Just Jo 30/11/2016 at 10:54 - Reply

      You’re very welcome Sarah – the IP is totally perfect this time of year. So many soups and stews to make, so little time lol 😀

  5. Sarah 29/11/2016 at 11:37 - Reply

    I have been loving my Instant Pot lately and it’s beginning to be perfect soup weather…I can’t wait to try this recipe out! Thanks for sharing, Jodie!

  6. Elissa 29/11/2016 at 11:44 - Reply

    I agree, once you get the hang of soup there’s no going back. This sounds like a great flavour combination, I’ll have to give it a try.

    • Just Jo 30/11/2016 at 10:55 - Reply

      I hope you like it if you do give it a go Elissa! Let me know how you get on 😀

  7. Bacon AND a judicious amount of sea salt… I AM IN!! 😉

    • Just Jo 30/11/2016 at 10:55 - Reply

      Lol 😉 I was waiting for someone to comment on the salt 😉

  8. Sia | Monsoon Spice 30/11/2016 at 11:06 - Reply

    I have promised to gift myself instant pot for Christmas and your recipe sounds like a perfect excuse to justify my decision ?

    • Just Jo 30/11/2016 at 11:32 - Reply

      I like your idea of self-gifting an Instant Pot for Christmas! And I am happy to collude with you on that by posting tempting IP recipes lol 😉

  9. Kate 30/11/2016 at 13:37 - Reply

    cough – 5 minutes for this glorious soup?!! I need to get an Instant Pot!

    • Just Jo 30/11/2016 at 13:39 - Reply

      Yep – super speedy! I can do carrot and coriander in 10 minutes too 😀

  10. Lisa @ garlicandzest.com 30/11/2016 at 14:44 - Reply

    Even though I live in South Florida (and the temperature is currently hovering around 80°) I would happily take a bowl of this lovely soup!

    • Just Jo 02/12/2016 at 06:50 - Reply

      Ooo how lucky are you to live in Florida! I’ve been three times and I would love to go back again. 😀

  11. Tara 30/11/2016 at 14:55 - Reply

    Such a great use of the instant pot! Love that it takes only five minutes. Great photos and I love all the veggies.

    • Just Jo 02/12/2016 at 06:51 - Reply

      Thank you Tara! It’s so easy and fast to use the IP, I am coming up with a couple of soup recipes a week at the moment!

Leave A Comment