Name: Instant Pot Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups fresh broccoli florets; 1 medium onion, diced; 3 cloves garlic, minced; 3 cups vegetable broth (or chicken broth); 2 cups sharp cheddar cheese, shredded; 1 cup heavy cream (or half-and-half); 2 tablespoons olive oil or butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 2 tablespoons cornstarch (for thickening); Optional toppings: Croutons, extra shredded cheddar, or chopped green onions

Description

A creamy and cheesy broccoli cheddar soup made quickly in the Instant Pot, perfect for chilly evenings.

Ingredients

Scale

4 cups fresh broccoli florets
1 medium onion, diced
3 cloves garlic, minced
3 cups vegetable broth (or chicken broth)
2 cups sharp cheddar cheese, shredded
1 cup heavy cream (or half-and-half)
2 tablespoons olive oil or butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
2 tablespoons cornstarch (for thickening)
Optional toppings: Croutons, extra shredded cheddar, or chopped green onions

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Instructions

Prepare your ingredients by washing and chopping the broccoli, dicing the onion, and mincing the garlic.
Set your Instant Pot to ‘Sauté’ mode, add olive oil or butter, and heat.
Add the diced onion and sauté for about 3-4 minutes until translucent, then add garlic and sauté for an additional minute.
Add the broccoli florets to the pot and pour in the broth, salt, pepper, and nutmeg. Stir to combine.
Cover the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
Let the pressure release naturally for about 5 minutes, then perform a quick release to remove remaining steam.
Blend the soup using an immersion blender until desired consistency is reached.
Stir in the heavy cream and cheddar cheese until melted and well combined.
Dissolve cornstarch in cold water to create a slurry, then stir into the soup and let simmer for 2-3 minutes until thickened.
Taste and adjust seasoning if needed, then ladle into bowls and garnish as desired.

Notes

For a vegan option, replace heavy cream with coconut milk and cheddar with a non-dairy variation. Great for meal prep and can be frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Soup
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg