Instant Pot Broccoli Cheddar Soup
Instant Pot broccoli cheddar soup is everything you know and love about the classic - but faster. Perfect for a winter weeknight! It comes packed with the good stuff: broccoli, milk, and obviously, tons of cheddar cheese. If you want to make it via the stovetop - those instructions can be found in the body of the blog, or in the notes below.
Equipment
- Instant Pot
- Blender or Immersion Blender
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 medium carrot grated
- 2 stalks celery diced
- 1 medium potato peeled & grated
- 2 cloves garlic minced
- 4 C broccoli fresh or frozen
- 3 C chicken stock or veggie stock
- 2 C milk
- 2 C cheddar cheese grated
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Set your Instant Pot to the "Saute" function, and let it heat.
- Add the oil, onion, carrot, celery and potato. Sauté until veggies are starting to become tender and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
- Add the broccoli and the stock. Cancel the sauté function, and set to "Pressure Cook" on high for 3 minutes. Secure the lid and allow the Instant Pot to do it's thing.
- Once pressure cooking it's finished, allow to naturally release steam for 5 minutes, then vent.
- Carefully blend the soup using an immersion blender or a traditional stand blender (you can do as much or as little as you want, it just depends on how chunky you like your soup!).
- Add the milk, cheese, salt and pepper. Switch the Instant Pot back to the sauté function so it heats the soup through quickly. After that, you can switch to "keep warm" until you're ready to serve.
- Serve with additional grated cheddar and sour cream, if desired.
Video
Notes
Stovetop Instructions:
Heat a large saucepan on the stove over medium-high heat. Add the oil, onion, carrot, celery, potato and garlic. Sauté the veggies until they're soft and translucent. Add the broth and the broccoli. Once you add the broth, bring the whole pot to a boil. Turn it down so it's simmering, and then cook for 30 minutes, or until the broccoli is soft.
Blend the soup, put it back on medium heat, and add the milk, cheddar and salt and pepper.
Thicker Option
If you like a thicker soup, you can whisk one tablespoon of cornstarch and one tablespoon of cold water together, and add it to the soup at the end. Let it thicken for 3-5 minutes before serving.
Nutrition
Serving: 250gCalories: 305kcalCarbohydrates: 17gProtein: 17gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 51mgSodium: 882mgPotassium: 572mgFiber: 2gSugar: 8gVitamin A: 2650IUVitamin C: 57mgCalcium: 414mgIron: 1mg
Tried this recipe?Let us know how it was!