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Instant Pot Broccoli Cheese Soup

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.