Instant Pot Broccoli Cheddar Soup
Instant pot broccoli cheese soup is creamy and easy to make. No velveeta needed and the pressure cooker makes this in minutes.
Servings: 6
Cost: $11.89 COST PER SERVING (6 servings): $1.98
Ingredients
- 4 cups broccoli diced small
- 2 tablespoon butter
- 4 cups cheddar cheese shredded
- ½ cup onion diced
- 2 tsp minced garlic
- ½ cup celery diced small
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1 teaspoon pepper
- ¼ cup corn starch
Instructions
- Turn the Instant Pot to the Sauté setting.
- Add 2 tablespoons butter, ½ cup diced onion, ½ cup diced celery and sauté until the onions are softened, about 4–5 minutes.
- Add 2 teaspoons minced garlic and cook for 1–2 minutes until fragrant.
- Stir in 4 cups diced broccoli, 4 cups chicken broth, 1 teaspoon salt, 1 teaspoon black pepper.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure for 1 minute.
- When the cooking cycle is complete, perform a quick release.
- In a small bowl, whisk together 1 cup heavy whipping cream and ¼ cup cornstarch.
- Turn the Instant Pot back to the Sauté setting and stir in the cream mixture.
- Bring the soup to a gentle boil, stirring frequently until it begins to thicken.
- Slowly add 4 cups shredded cheddar cheese, stirring continuously until completely melted and incorporated.
- Turn off the Instant Pot.
- Serve warm and enjoy!
Video
Nutrition
Calories: 532kcal | Carbohydrates: 14g | Protein: 22g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1505mg | Potassium: 472mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1876IU | Vitamin C: 67mg | Calcium: 618mg | Iron: 1mg
