Instant Pot Broccoli And Cheese Soup Recipe
Description
Instant Pot Broccoli and Cheese Soup is a creamy, cheesy, comforting and delicious soup made with fresh broccoli and sharp cheddar cheese. This quick and easy soup can be made in less than 30 minutes and is perfect for a weeknight family dinner. The creamy cheese sauce pairs perfectly with the fresh broccoli and makes this soup a crowd pleaser. The Instant Pot makes it even easier to make this soup as you can just set it and forget it.
Prep Time
This soup can be prepared in less than 10 minutes, so it’s perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen. All you need to do is chop the broccoli, grate the cheese and measure out the other ingredients.
Cook Time
The total cook time for this soup is only 20 minutes. The Instant Pot does all the hard work for you so you can just sit back and relax while it does its magic. The cooking process is quick and easy and you’ll have a delicious soup in no time.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups fresh broccoli, chopped into small florets
- 4 cups vegetable stock
- 2 cups sharp cheddar cheese, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
1. Set the Instant Pot to “saute” setting. Add the olive oil and onions, and cook until the onions are soft and translucent.
2. Add the garlic and cook for an additional minute.
3. Add the broccoli, vegetable stock, cheddar cheese, smoked paprika, garlic powder and black pepper to the Instant Pot.
4. Close the lid and set the pressure release valve to “sealing”.
5. Cook on high pressure for 8 minutes.
6. When the cooking time is done, carefully release the pressure and open the lid.
7. Stir the soup to combine and season with salt to taste.
8. Serve the soup hot, garnished with extra cheddar cheese and freshly chopped broccoli.
Equipment
For this recipe, you will need an Instant Pot and a cutting board and knife for chopping the vegetables. You will also need measuring spoons, measuring cups, and a grater for grating the cheese.
Notes
This soup can be easily adapted for dietary restrictions. To make it vegan, use vegan cheese and substitute the vegetable stock for vegan broth. For a gluten-free version, make sure to use gluten-free stock and check the labels on the cheese and other ingredients for any hidden wheat or gluten.
Nutrition: Per Serving
Calories: 190 kcal | Carbohydrates: 6.5 g | Protein: 12.2 g | Fat: 11.8 g | Saturated fat: 6.3 g | Cholesterol: 29.6 mg | Sodium: 415.1 mg | Potassium: 253.2 mg | Fiber: 1.2 g | Sugar: 2.7 g | Vitamin A: 884.6 IU | Vitamin C: 43.6 mg | Calcium: 176.3 mg | Iron: 0.7 mg
Recipe Tips
- If you don’t have an Instant Pot, you can easily make this soup in a large pot on the stovetop. Just follow the same instructions and cook over medium heat for 15-20 minutes, stirring occasionally.
- Feel free to add other vegetables to the soup, such as carrots, celery, bell peppers or mushrooms.
- This soup freezes well, so if you have leftovers, you can freeze them in an airtight container for up to 3 months.
- You can also use frozen broccoli for this recipe. Just make sure to thaw it before adding it to the soup.
- If you want to make this soup extra creamy, you can add a splash of heavy cream or half-and-half at the end.
- For a spicier version, add a pinch of red pepper flakes or a few drops of hot sauce.
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