Instant Pot Broccoli Cheddar Soup
User Reviews
5
Instant Pot Broccoli Cheddar Soup
Description
The Instant Pot Broccoli Cheddar Soup recipe begins with sautéing onions and celery in butter to build flavor before adding minced garlic. Small broccoli pieces join chicken broth, salt, and pepper, and the mixture cooks quickly under high pressure for a minute. After a quick release, a mixture of heavy cream and cornstarch thickens the broth, followed by stirring in shredded cheddar cheese off the heat until melted and incorporated. The result is a creamy, smooth soup with tender broccoli and a cheesy base.
This soup offers a balanced texture where the small broccoli bits remain slightly soft amid the rich cheese and cream. The method’s short pressure-cooking time preserves a fresh vegetable taste while thoroughly cooking. It can be served as a warming starter or light main with crusty bread.
The recipe is straightforward and suitable for those with access to an Instant Pot. The final seasoning of salt and pepper allows modest adjustment to taste without overpowering the broccoli-cheese flavors.
Ingredients
- 4 cups broccoli diced small
- 2 tablespoon butter
- 4 cups cheddar cheese shredded
- 1/2 cup onion diced
- 2 tsp garlic minced
- 1/2 cup celery diced small
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup corn starch
Instructions
- Turn the instant pot to the sauté setting. Add in the butter, onions and celery. Sauté until the onions are soft. Add in the garlic and cook for 1-2 minutes until the garlic is aromatic.
- Then stir in the broccoli, chicken broth, salt and pepper.
- Place the lid on and set the valve on the lid to the “seal” position. Cook on high pressure for 1 minute.
- After the cook time, do a quick release to release the pressure from the instant pot.
- Stir together the heavy whipping cream and cornstarch together in a small bowl. Switch the instant pot to the sauté setting and stir in the cream mixture.
- Continue to stir until the soup starts to boil and then slowly stir in the cheddar cheese. Continue to heat and stir until all the cheese is incorporated and well combined.
- Then turn off the instant pot. Serve warm and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 22g | 44% |
| Fat | 44g | 68% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1505mg | 63% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1876IU | 38% |
| Vitamin C | 67mg | 74% |
| Calcium | 618mg | 62% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
