Instant Pot Broccoli Cheese Soup
This Instant Pot Broccoli Cheese Soup is a hearty yet healthy soup full of veggies and cheddar cheese that’s ready in less than 30 minutes.
Servings: 6 servings
Calories: 216kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp pepper
- 2 russet potatoes, peeled, diced and rinsed
- 2 heads broccoli, chopped into florets
- 2 cups vegetable broth
- 1 cup milk
- 1 cup cheddar cheese, grated
Instructions
- Add olive oil, onion, garlic, salt, pepper, paprika, potatoes, broccoli and vegetable broth to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 10-20 minutes to come to pressure then pressure cook the 3 minutes.
- Do a quick release of the pressure by flicking the switch at the top with a spoon, then open lid when pressure gauge has dropped and lid opens easily.
- Blend potatoes and broccoli using an immersion blender, then stir in milk and cheese. Serve and enjoy!
Video
Notes
Make the soup thicker by using a roux or cornstarch slurry.
Swap out the broccoli for cauliflower to make a cauliflower cheese soup.
Use an immersion blender to blend the broccoli and potatoes in the Instant Pot.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, on the stovetop or in the Instant Pot on simmer mode.
Freeze this soup for up to 3 months. Make sure it’s thawed completely and stir it well before reheating to prevent the cream from curdling.
Nutrition
Calories: 216kcal | Carbohydrates: 21g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 364mg | Potassium: 509mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 56.1mg | Calcium: 240mg | Iron: 1.1mg