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Dinner, Lunch, Main Course, Soup
Instant Pot Broccoli Cheddar Soup
10
minutes
minutes
20
minutes
minutes
30
minutes
minutes
Servings:
6
people
Author:
Alpa Jain
Broccoli cheddar soup is a delicious comfort food in the cold chilly weather. It can be made with fresh or frozen broccoli florets. Check out how to make this gluten-free and vegetarian Instant Pot broccoli cheddar soup in about 30 minutes.
Equipment
Instant Pot 6 qt
Hand blender
Ingredients
For pressure cooking
▢
4
cup
Broccoli florets
(fresh or frozen)
▢
1
cup
Onion
(chopped)
▢
1
count
Carrot
(large, julienne cut)
▢
2
count
Celery
(diced)
▢
1 ½
teaspoon
Salt
▢
2
tablespoon
Garlic
(minced)
▢
4
cup
Vegetable stock
(low sodium, or water)
To be added after pressure cooking
▢
2
cup
Cheddar cheese
(sharp, grated)
▢
1
cup
Heavy cream
▢
½
teaspoon
Black pepper
Optional - cornstarch slurry
▢
1
tablespoon
Corn starch
▢
3
tablespoon
Water
Instructions
Add all the ingredients from the list "for pressure cooking" in the instant pot liner.
Close and lock the lid.
Cook on high-pressure mode for 5 minutes with the pressure knob in the sealing position.
Perform a quick release by moving the pressure knob in the venting position until the silver pin drops.
With the help of an immersion blender, blend the soup in the instant pot liner. You can leave some chunks if you prefer.
Add the grated cheese and mix well until it is dissolved.
Add the heavy cream, pepper, and adjust salt to taste.
Mix well.
Optional - add cornstarch slurry
Turn the saute mode on.
Make a cornstarch slurry by mixing cold water and cornstarch.
Add spoon by spoon into the soup until you get the desired consistency.
Mix well.
Turn off the saute mode.
Notes
If you are using frozen broccoli, rinse it in water to eliminate any ice crystals.
Nutrition
Calories:
330
kcal
(17%)
|
Carbohydrates:
10
g
(3%)
|
Protein:
12
g
(24%)
|
Fat:
27
g
(42%)
|
Saturated Fat:
17
g
(106%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
94
mg
(31%)
|
Sodium:
861
mg
(37%)
|
Potassium:
312
mg
(9%)
|
Fiber:
2
g
(8%)
|
Sugar:
2
g
(2%)
|
Vitamin A:
1369
IU
(27%)
|
Vitamin C:
57
mg
(69%)
|
Calcium:
343
mg
(34%)
|
Iron:
1
mg
(6%)