Instant Pot Broccoli Cheddar Soup
A creamy and comforting broccoli cheddar soup made effortlessly in an Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Sauté the onion and garlic in olive oil until soft and fragrant.
- Add the broccoli florets and broth, then seal and set to manual high pressure for 5 minutes.
- Perform a quick release and open the lid to reveal the soup.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in the heavy cream and cheddar cheese until melted.
- Season with salt and pepper to taste and serve warm.
Notes
Pairs well with a simple side salad or crusty bread. Can be stored in the fridge for 3-4 days or frozen for up to two months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 770mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 80mg
Find it online: https://lunarecipez.com/instant-pot-broccoli-cheddar-soup/