Instant Pot Broccoli Cheese Soup

Name: Instant Pot Broccoli Cheese Soup
Prep time: 15 min
Cook time: 8 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 small yellow onion; 3 cups water; 2 carrots; 1 pound broccoli; 1 very small head or 1/2 large cauliflower; 1 tablespoon spicy brown mustard; 2 teaspoons kosher salt; ½ cup shredded sharp cheddar cheese; ¼ cup finely grated parmesan; ½ cup unsweetened almond milk or milk of choice; ¼ teaspoon freshly ground black pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
218 kcal
Course
Main Course
Cuisine
American

Instant Pot Broccoli Cheese Soup

Iris Warren

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An easy, healthy recipe for Instant Pot Broccoli Cheese Soup. Rich, creamy, gluten free and made with simple ingredients. Ready in 30 min and so delicious!

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Ingredients

Servings

1 tablespoon extra-virgin olive oil
1 small yellow onion chopped
3 cups water
2 carrots peeled and chopped
1 pound broccoli cut into florets (about 6 cups)
1 very small head or 1/2 large cauliflower cut into florets (about 3 cups)
1 tablespoon spicy brown mustard (I used 1 tablespoon grainy brown mustard and 1/2 tablespoon Dijon)
2 teaspoons kosher salt
½ cup shredded sharp cheddar cheese
¼ cup finely grated parmesan
½ cup unsweetened almond milk or milk of choice
¼ teaspoon freshly ground black pepper

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Instructions

Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).

Notes

TO STORE: Store leftovers in the refrigerator for up to 4 days.
TO REHEAT: Rewarm soup in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze the soup for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE VEGAN: Omit the cheese and stir in 1/4 cup nutritional yeast and 1 tablespoon freshly squeezed lemon juice with the almond milk. (You may want to add more salt, as Parmesan is typically salty.)

Nutrition Information

Show Details

Serving 1of 4, about 1 1/2 cups Calories 218kcal (11%) Carbohydrates 21g (7%) Protein 13g (26%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Potassium 940mg (27%) Fiber 7g (28%) Sugar 7g (14%) Vitamin A 5992IU (120%) Vitamin C 174mg (193%) Calcium 320mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 218 kcal

% Daily Value*

Serving	1of 4, about 1 1/2 cups
Calories	218kcal	11%
Carbohydrates	21g	7%
Protein	13g	26%
Fat	11g	17%
Saturated Fat	5g	25%
Cholesterol	19mg	6%
Potassium	940mg	20%
Fiber	7g	28%
Sugar	7g	14%
Vitamin A	5992IU	120%
Vitamin C	174mg	193%
Calcium	320mg	32%
Iron	2mg	11%