Instant Pot Broccoli Cheddar Soup
This healthy instant pot broccoli soup with cheddar cheese is rich and creamy yet nutritious. A quick and easy recipe for weeknight meals.
Servings: 4
Calories: 136kcal
Equipment
Ingredients
- 2 medium broccoli cut into florets
- 1 russet potato peeled and diced
- 2 garlic cloves roughly chopped
- 3 ½ cup water plus broth use 1:1
- ½ cup grated cheddar cheese
- 1 teaspoon black pepper
- salt to taste
Instructions
- Add broccoli florets, diced potato, and fresh garlic into the Instant Pot
- Add the liquids (broth plus water), mix well, and turn on the Instant Pot in manual high-pressure mode. Cook the mixture for 3 min. and let the pressure release naturally for 5 min, followed by manual pressure release.
- Using a hand blender, blend the soup well. Then add cheddar cheese, salt, and pepper, shredded carrot, and mix well. Serve warm with toasted bread on the side.
Notes
- Consider adding milk and/or cream to make the soup more rich and creamy. This will also lighten the color of the soup.
- Use freshly crushed or powdered black pepper to season the soup. In my experience, It adds a nice flavor.
- Buy good quality cheddar cheese for making this soup. I always buy it in blocks and grate at home for better results. Whenever possible, buy organic (or pasture-raised) cheese.
- Add more cheese for a cheesy soup as per your liking.
- If you are not a fan of carrots, you can skip using them. The soup will still taste great.
- Use good quality vegetable broth or chicken broth to prepare the soup. I always use 1:1 water and broth in making soups. However, you can use only broth - just make sure the total quantity of liquid is the same.
- Do not blend the soup if you want it chunky. Use a potato masher to mash large-sized broccoli florets and potato pieces.
Nutrition
Calories: 136kcal | Carbohydrates: 19.4g | Protein: 8g | Fat: 3.7g | Saturated Fat: 1.8g | Cholesterol: 10mg | Potassium: 618mg | Fiber: 3.3g | Sugar: 3.6g | Calcium: 103mg | Iron: 1mg