Instant Pot Broccoli Cheddar Soup
Make this creamy and healthy Instant Pot broccoli cheddar soup for a satisfying and delicious lunch, main, or side dish.
Servings: 6
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion diced
- 1 large carrot diced
- 1 stalk celery diced
- 2 cloves garlic minced
- 1 head broccoli cut into florets
- 3 cups chicken stock
- 1 ½ cups cheddar cheese shredded
- 2 tablespoons flour
- 2 teaspoons cornstarch
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Heat the Instant Pot using the sauté function. Add the olive oil, onion, carrot, and celery. Sauté, stirring occasionally, until the onions are just starting to soften, about 5 minutes.
- Next add the garlic, broccoli, and chicken stock. Attach the lid and ensure the valve is in the sealing position. Pressure cook on high for 2 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the venting position.
- In a small bowl, stir together the cheese, flour, and cornstarch.
- Switch the Instant Pot back to the sauté function and add the cheese, a little at a time, stirring constantly.
- Once all of the cheese has been incorporated, add the cream and cook the soup for 2-3 minutes, or until it has thickened slightly.
- Enjoy immediately, topped with more cheddar cheese if desired.
Notes
Store any leftover soup in an airtight container in the fridge for up to three days.
Nutrition
Calories: 317kcal | Carbohydrates: 20g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 412mg | Potassium: 609mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2939IU | Vitamin C: 95mg | Calcium: 283mg | Iron: 1mg