Instant Pot Broccoli Cheddar Soup Recipes

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INSTANT POT BROCCOLI CHEDDAR SOUP



Instant Pot Broccoli Cheddar Soup image

Reminiscent of Panera Bread's broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.

Provided by Karen

Categories     Soup

Time 21m

Number Of Ingredients 13

1 Tbsp butter
1 medium yellow onion, diced
2 or 3 celery ribs, diced
2 or 3 carrots, match-stick style or grated or diced
4 cups coarsely chopped fresh broccoli florets
3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
1/4 cup butter
1/4 cup flour
2 cups milk
1 (8 oz) block of sharp cheddar, grated
1/2 tsp salt
Freshly ground pepper, to taste
Optional: cornstarch and water

Steps:

  • Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
  • Add in the celery, carrots, broccoli and chicken broth.
  • Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
  • While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
  • When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
  • Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
  • Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.

Nutrition Facts : ServingSize 1 cup of soup, Calories 320 calories, Sugar 6 g, Sodium 630 mg, Fat 22 g, Carbohydrate 15 g, Protein 16 g

INSTANT POT® BROCCOLI-CHEESE SOUP



Instant Pot® Broccoli-Cheese Soup image

I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons salted butter
1 small onion, diced
1 head broccoli, chopped
3 cups chicken broth
1 cup heavy whipping cream
6 ounces grated sharp Cheddar cheese
¼ cup crema con sal (salted Mexican-style sour cream)
1 teaspoon garlic granules
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  • Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 526.8 calories, Carbohydrate 10.8 g, Cholesterol 166.3 mg, Fat 48.2 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 29.9 g, Sodium 1231.1 mg, Sugar 3.7 g

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