Instant Pot Broccoli & Cheddar Soup
Deliciously easy and cheesy broccoli & cheddar soup made in the Instant Pot and ready in less than 30 minutes.
Servings: 6 servings
Calories: 335kcal
Ingredients
- 4 tablespoon butter unsalted
- 1 white onion chopped
- 3 cloves garlic minced
- 1 cup carrots shredded
- 2 cups vegetable broth
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon black pepper
- 1 ½ teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 4 cups broccoli florets
- 8 oz sharp cheddar cheese cubed
- 2 cups milk
- ¼ cup cornstarch + ¼ water (for slurry)
Instructions
- Set the Instant Pot to SAUTE and add the butter. Allow the butter to melt.
- Add in the chopped onions and garlic, cooking until the onion becomes translucent.
- Press CANCEL on the Instant Pot and add in the vegetable broth and carrots.
- Add the Dijon mustard, black pepper, hot pepper sauce, nutmeg, and salt.
- Add the broccoli florets and close the lid.
- Cook on the setting MANUAL/PRESSURE COOK for 8 minutes.
- Slowly and carefully perform a quick release (QR) once the time is up.
- Carefully remove the lid and add in the cubed cheese and stir to melt. *
- Set the Instant Pot back to SAUTE and add in the milk, and cornstarch and water slurry.
- Saute for 3-5 minutes and allow the soup to thicken.
Notes
*At this time you can remove half of the soup and puree in a blender or use an immersion blender to pulse the soup in the pot. This step is not necessary.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 19g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 900mg | Potassium: 450mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4855IU | Vitamin C: 57mg | Calcium: 414mg | Iron: 1mg
