Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
A comforting Creamy Broccoli Cheddar soup loaded with veggies and cheddar cheese made in the instant pot.
Ingredients
- 2 cups Cheddar Cheese grated
- 3 cups Broccoli cut into small pieces
- 1 cup Carrots shredded
- 1/2 cup Onions diced
- 1/4 cup Butter
- 1 tbsp Garlic minced
- 3 tbsp All purpose flour
- 2 cups Broth Veggie or Chicken
- 1 cup Cream heavy whipping
Seasoning (adjust to taste)
- Salt to taste
- 1/4 tsp Black Pepper
- 1/4 tsp Red Chili Flakes
Instructions
- Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes.
- Add flour and saute for a minute until it is cooked. Add the broth and mix it well with the flour to a smooth consistency.
- Add broccoli, carrots and seasoning. Press Cancel and close the instant pot lid with vent in sealing position.
- Set the instant pot on MANUAL or pressure cook mode at high pressure for 8 minutes.
- When the instant pot beeps, quick release the pressure manually. Open the lid and Stir in the cream.
- Change the instant pot to SAUTE mode. Stir in the cheddar cheese gradually, stirring continuously, until it melts. Press Cancel.
- Soup is ready to be served.
Recipe Notes
- I have used Better Than Bullion base to make broth. It is just easier to keep at hand for all my cooking.
- I used only cheddar cheese in this recipe. If you like, you can add other cheeses you love.
- Gluten-free variation: Skip the all-purpose flour to make this soup gluten-free.
Nutrition Facts
Broccoli Cheddar Soup - Instant Pot
Amount Per Serving (224 g)
Calories 317Calories from Fat 230
% Daily Value*
Total Fat 25.57g39%
Saturated Fat 15.145g76%
Trans Fat 0.444g
Cholesterol 76mg25%
Sodium 505mg21%
Potassium 280mg8%
Total Carbohydrates 11.3g4%
Dietary Fiber 2.1g8%
Sugars 3.41g
Protein 11.85g24%
Vitamin A188%
Vitamin C57%
Calcium31%
Iron5%
* Percent Daily Values are based on a 2000 calorie diet.
