Instant Pot Peas and Broccoli Baby Food

Save money while making your baby a good wholesome meal!

Inside: Is your baby ready to start exploring foods? Make this Instant Pot Peas and Broccoli Baby Food Puree for a fraction of the cost of buying baby food at a big box store!

Making homemade baby food was always been high on my agenda when my littles first started eating.

With all the preservatives and fillers that are in our prepackaged foods, I just don’t trust big brand baby food.

When I first started learning how to make baby food ten years ago, it was messy.

I had this little fricken hand grinder that shot chunks of mush all the way up to the ceiling.

I swear the ceiling got to taste more of it than the baby.

Instant Pot Peas and Broccoli Baby Food Recipe

Since then, homemade baby food making has become more popular and the tools out there now to make it happen are incredible.

Like the Instant Pot.

(and y’all I am starting to feel really damn old giving a “back in the day” story)…

But tools like the Instant Pot have made making baby food a game changer.

With little miss just turning 7 months old we have started playing around with baby food again.

Our most recent concoction was this peas + broccoli + potato baby puree.

She absolutely LOVED it.

It was so super simple to throw a large batch into our Instant Pot. After the baby food was done cooking and fully pureed we portioned it out into small little baby food containers and popped it in the freezer.

Easy peasy.

You could also portion it out into an ice cube tray and freeze it that way. I personally prefer to freeze with lids on so that the food does not get frost bitten or discolor from exposure to air.

Y’all making homemade baby food in your Instant Pot is ridiculously easy ad 100% worth.

Ready to get cooking?




  • 2 cups broccoli, chopped into small florets.
  • 2 cups peas
  • 1 small potato, peeled and chopped
  • 1 tablespoon olive oil
  • 1/2 cup of water


  1. Peel and chop vegetables. Add them to the Instant Pot with the water.
  2. Cover pot, lock lid, and seal vent. Cook on “Manual/High” for 10 minutes.
  3. Quick release pressure, unlock lid, and drain excess liquid into a separate cup/bowl.
  4. Add olive oil to the vegetables.
  5. Using an immersion blender, blend the vegetables until smooth. Add reserved liquid as needed to thin the veggies out.
  6. Portion out, cover, and freeze any extras immediately.


To make a bigger batch simply multiply the recipe. When we make this at home we usually do 4-6 potatoes in our Instant Pot.

Want to add in some spices? Try mint, cilantro, or a squirt of lemon!


  • Calories:414 cal
  • Fat: 15 g
  • Carbs: 54 g
  • Protein: 20 g

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