Pressure Cooker Broccoli Cheese Soup Recipes

BROCCOLI CHEESE SOUP IN THE PRESSURE COOKER

Broccoli Cheese Soup in the Pressure Cooker image

This broccoli cheese soup is so easy in the pressure cooker and tastes amazing, using only real cheese.

Provided by Jamie

Time 50m

Number Of Ingredients 10

Ingredients

2 tablespoons Butter
1 tablespoon Onion Powder (or 1 small yellow onion, diced)
1 large Bunch Broccoli (cut all florets off and throw the stems away)
1 cup Shredded Carrots
4 cups Chicken Stock
1/4 teaspoon Garlic Powder
1 cup Heavy Cream
2 cups shredded sharp cheddar cheese
1 teaspoon salt
1 teaspoon pepper

Steps:

You will start with the lid off of your pressure cooker. Add butter and heat to high or brown until melted and sizzling. If you are going to use diced onion you can add it now and saute until translucent.
Add your broccoli florets, carrots, chicken stock, garlic powder, onion powder, salt and pepper to the pressure cooker pot. Put the lid on securely and set for 5 minutes on high.
Perform a quick steam release to release the pressure from the cooker.
Stir in the heavy cream and the sharp cheddar cheese.
Enjoy!

Nutrition Facts : Calories 428 kcal, Carbohydrate 17 g, Protein 17 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 109 mg, Sodium 948 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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

Ingredients

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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