Instant Pot Broccoli Cheddar Soup
Instant Pot Broccoli Cheddar Soup is the ultimate comfort food, delivering a rich and creamy texture infused with fresh vegetables. This quick recipe combines vibrant broccoli, hearty carrots, and a smooth cheddar sauce, all made effortlessly in your pressure cooker. With minimal prep time and the ability to serve it in under 30 minutes, this soup is perfect for busy weeknights or cozy weekends. Whether enjoyed as a filling main course or a delightful appetizer, this nourishing dish is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 Tbsp butter
- 1 medium yellow onion, diced
- 2–3 celery ribs, diced
- 2–3 carrots, diced or grated
- 4 cups fresh broccoli florets, chopped
- 3 cups chicken broth
- 1/4 cup butter (for cheese mixture)
- 1/4 cup flour
- 2 cups milk
- 8 oz sharp cheddar cheese, grated
- Salt and pepper to taste
Instructions
- Use the sauté function on your Instant Pot to melt 1 Tbsp of butter. Add diced onion and sauté for about 3 minutes until translucent.
- Stir in celery, carrots, broccoli, and chicken broth. Lock the lid in place and set to manual/pressure cook for 1 minute.
- In a separate bowl, melt the remaining butter and whisk in flour until smooth. Set aside.
- After cooking, let pressure release naturally for 5 minutes before venting.
- Return pot to sauté mode; whisk one cup of broth into the butter-flour mixture before stirring it back into the pot until thickened.
- Add heated milk and gradually incorporate grated cheese until melted. Season with salt and pepper.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg