Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is perfect for a chilly fall evening. It takes no time to make is full of cheesy goodness!
Equipment
Ingredients
- 1 tablespoon salted butter
- 4 cups broccoli florets, chopped
- 2-3 carrots, chopped
- 2-3 stalks of celery, chopped
- ½ onion, diced
- 3 cups water
- 2 cups heavy cream
- 8 oz sharp cheddar
Instructions
- To prepare the soup, begin by dicing and chopping the celery, carrots, onion and broccoli.
- With the Instant Pot on Saute function, add butter and melt. Add onions, carrots and celery to the pot and stir for a few minutes until the onions are softened. When finished turn off saute function.
- Add broccoli to pot along with the water and stir.
- Close and seal lid and cook on high pressure for 5 minutes. After the 5 minutes is up, do a manual release.
- Return the Instant Pot to the saute function. Add the heavy cream and stir. Continuing stirring until the cream has warmed.
- If you are using a cheese block, dice the cheese into small pieces. Shredded cheese will also work for this recipe just fine!
- Add the cheese into the pot, continuing to stir until the cheese has melted.
- Now you can use an immersion blender to make the soup less chunky. If you prefer your soup to have a little more "bite" to it, you can leave it as is.
- Once the cream and cheese have warmed and melted, this is ready to serve. I like topping this with some shredded cheddar.
Video
Notes
Tips: To reheat: Reheat on the stove top.
Nutrition
Calories: 477kcalCarbohydrates: 9gProtein: 13gFat: 44gSaturated Fat: 27gCholesterol: 153mgSodium: 333mgPotassium: 401mgFiber: 2gSugar: 2gVitamin A: 5440IUVitamin C: 56.8mgCalcium: 371mgIron: 0.8mg
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