Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup recipe comes together in only 30 minutes! It's a super delicious soup that uses frozen broccoli, real cheddar cheese, carrots and celery.
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Servings: 6 adults
Equipment
- 1 Pressure cooker (Instant Pot)
Ingredients
- 2 tablespoon butter
- 1 ½ cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cups chopped broccoli florets, frozen
- 2 cups chicken broth, low sodium
- 1 cup 1% milk
- 1 cup 10% cream
- 3 cloves minced garlic
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Set Instant Pot to Saute and once it reads Hot, add butter.
- Toss in onions, carrots, and celery and cook for 5 minutes, stirring frequently.
- Once the onion is translucent, turn off Saute. Add in broccoli and chicken broth. Stir.
- Lock Instant Pot lid into place and set seal to sealing. Press Manual and set time to 5 minutes.
- Once the timer beeps, release pressure. Remove the lid carefully and select Saute mode.
- Stir in milk, cream and garlic. Use a hand immersion blender to break up any chunks of vegetables and puree the soup till smooth.
- Turn off Saute. Slowly add cheese while stirring until cheese melts completely.
- Taste the soup and add salt or pepper to taste. Serve immediately or let cool and freeze for later.
Notes
If you prefer a chunkier soup, you can skip the step with the immersion blender.
Makes about 8 cups of soup total.
Nutrition Information is approximate.
Nutrition Facts
Instant Pot Broccoli Cheddar Soup
Amount per Serving
Calories
382
% Daily Value*
Fat
30
g
46
%
Saturated Fat
18
g
113
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
94
mg
31
%
Sodium
378
mg
16
%
Potassium
561
mg
16
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
15
g
30
%
Vitamin A
4981
IU
100
%
Vitamin C
58
mg
70
%
Calcium
401
mg
40
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
382
Nutrition Facts