Description
Mastering Instant Pot Broccoli Cheddar Soup offers a warm and creamy dish perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons Olive Oil (Can use butter for deeper flavor.)
- 1 medium Onion (Diced; yellow onion works best.)
- 2 cloves Garlic (Minced; adjust according to taste.)
- 4 cups Fresh Broccoli Florets (Can substitute with frozen.)
- 3 cups Vegetable or Chicken Broth (Low-sodium recommended.)
- 1 cup Heavy Cream (Use half milk for a lighter version.)
- 2 cups Shredded Sharp Cheddar Cheese (Try different cheese blends.)
- 1 teaspoon Salt (Adjust based on broth’s salt level.)
- 0.5 teaspoon Black Pepper (Increase for spiciness.)
- 0.5 teaspoon Paprika (Optional; can replace with cayenne.)
- 1 tablespoon Lemon Juice (Optional; use fresh for best results.)
Instructions
- Set your Instant Pot to sauté mode and heat the olive oil. Add the diced onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Gently stir in the fresh broccoli florets, allowing them to cook for an additional 1-2 minutes.
- Pour in the vegetable or chicken broth, then season with salt, black pepper, and optional paprika.
- Close the lid of the Instant Pot, ensuring the vent is set to sealing. Cook on high pressure for 5 minutes.
- Once the cooking time is up, perform a quick release by carefully turning the vent.
- Stir in the heavy cream and shredded sharp cheddar until fully melted and blended.
- Take a moment to taste your creation and adjust the seasoning if necessary. Serve hot, garnished with extra cheese or crispy croutons.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 80 mg
Keywords: Mastering Pot Broccoli Cheddar