Cheddar Broccoli Soup Instant Pot Recipe
Description
This cheddar broccoli soup instant pot recipe is a creamy and full of flavor soup that comes together in under 30 minutes. Made with fresh broccoli florets, sharp cheddar cheese, and a flavorful broth. This easy and healthy soup is perfect for a quick dinner or lunch. The best part is that it can be cooked in an Instant Pot, so it comes together in just a few minutes. This soup is sure to be a hit with the whole family.
Prep Time
This cheddar broccoli soup Instant Pot recipe comes together quickly and easily. Prep time only requires 10 minutes of chopping and prepping the ingredients.
Cook Time
After prepping the ingredients, this soup only requires 15 minutes to cook. The Instant Pot does all the work for you, so you don’t have to worry about stirring or babysitting the soup.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 stalks celery, diced
- 1 large head broccoli, cut into small florets
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese, grated
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
Start by setting the Instant Pot to the sauté setting. Add the olive oil and onion, and cook for 5 minutes, stirring frequently. Next, add the garlic, celery, and broccoli, and cook for another 3 minutes.
Add the broth, thyme, paprika, garlic powder, onion powder, and black pepper to the pot. Place the lid on the Instant Pot and set the pressure release valve to the sealed position. Cook on high pressure for 10 minutes.
When the cooking time is done, manually release the pressure. Remove the lid and turn the Instant Pot off. Stir in the cheese until melted.
In a small bowl, whisk together the cornstarch and cold water. Add to the pot and stir until the soup is thickened. Serve hot.
Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Whisk
- Spatula
Notes
This soup can be served with a side of crusty bread or a green salad. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition: Per Serving
Calories: 282, Fat: 14g, Saturated Fat: 8g, Cholesterol: 36mg, Sodium: 783mg, Carbohydrates: 20g, Fiber: 4g, Sugar: 4g, Protein: 18g
Recipe Tips
- For a vegan version of this soup, substitute the cheese with vegan cheese and use vegetable broth.
- Feel free to add additional vegetables such as carrots, mushrooms, or bell peppers to the soup.
- If you don’t have an Instant Pot, this soup can be cooked on the stovetop in a large pot.
- For a creamier soup, use half-and-half or heavy cream instead of broth.
Post a Comment for "Cheddar Broccoli Soup Instant Pot Recipe"