Instant Pot Recipes Broccoli Cheddar Soup
Soups are a great way to get the family together for a meal. And no soup is more comforting than a classic broccoli cheddar soup. This instant pot recipe will make your life easier and allow you to make a delicious dish in a fraction of the time. Plus, you get all the flavors of a classic broccoli cheddar soup without all the hassle.
Description
This instant pot version of broccoli cheddar soup is a creamy and comforting dish that is packed with flavor. It’s made with onion, garlic, broccoli, carrots, celery, and of course cheddar cheese. The soup is finished off with a little bit of heavy cream, giving it a creamy and rich taste that is sure to please.
Prep Time
This instant pot recipe takes only 10 minutes of prep time. All you need to do is chop up the vegetables, measure out the other ingredients, and you’re ready to go. It’s fast, easy, and delicious.
Cook Time
This instant pot recipe only takes 20 minutes to cook. The soup is cooked in the instant pot, which means you don’t have to stand over a stove and stir the soup for hours. All you need to do is set it and forget it.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cheddar cheese, shredded
- 1/4 cup heavy cream
Instructions
1. Set the instant pot to sauté and add the olive oil. Once the oil is hot, add the onion and garlic and sauté for 3-4 minutes, until the onion is soft and translucent.
2. Add the broccoli, carrot, celery, vegetable broth, thyme, oregano, bay leaf, salt, and pepper. Give it a stir and then secure the lid.
3. Set the instant pot to manual high pressure for 8 minutes. When the cooking time is up, do a quick release and then remove the lid.
4. Add the cheddar cheese and cream and stir until the cheese is melted. Taste and season with additional salt and pepper if needed.
5. Serve the soup hot with crusty bread or crackers. Enjoy!
Equipment
This instant pot recipe requires an instant pot, a chopping board and knife, measuring cups and spoons, and a stirring spoon.
Notes
You can also use regular or low-fat cheddar cheese in this recipe, but the soup will not be as creamy.
Nutrition: Per Serving
- Calories: 255 kcal
- Fat: 16 g
- Carbohydrates: 15 g
- Protein: 14 g
- Fiber: 2 g
- Sugar: 5 g
Recipe Tips
For a vegan version of this soup, you can use vegan cheese and non-dairy milk instead of cheddar cheese and cream. You can also add a can of drained and rinsed white beans for a protein boost. If you like your soup to be a bit spicier, you can add a pinch of red pepper flakes.
For a more flavorful soup, you can add a few tablespoons of white wine or dry sherry. You can also use fresh herbs instead of dried herbs, such as parsley, thyme, or oregano.
This instant pot broccoli cheddar soup is a quick and easy meal that is sure to please the whole family. It’s creamy, comforting, and delicious. Give it a try and you won’t be disappointed. Enjoy!
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