Broccoli and cheese are match made in heaven in this easy Instant Pot Soup. Full of good-for-you ingredients, this delicious soup is a healthy choice that the whole family will love!
Tuesday February 2, 2021
Broccoli Carrots Celery Cheese Garlic Milk Onions Parmesan Vegetable Broth
Want to join our newsletter for notifications on newest posts? Sign up here!
Don't forget to Pin it for later!
Instant Pot Broccoli Cheddar Soup is my family's new favorite soup! That is saying something, as I have made a lot of soup this winter. This broccoli cheddar soup is like a warm, comforting hug on a cold day. I especially love this recipe because it is so quick and easy. Less than 10 minutes of hands-on time, then the Instant Pot takes over to make your dinner! This version of Instant Pot Broccoli Cheddar Soup also happens to be healthier than most, so I feel good about making it again (and again) for my family.
Step 1: Set the instant pot to saute; then add butter and allow to melt. Add the onion, garlic and celery to the pot and cook for 2-3 minutes, stirring frequently, until the onion has softened
Step 2: Add the carrots, broccoli (reserving about 1 cup of chopped broccoli) and vegetable broth to the pot, then put the lid on, set the valve to "sealing" and cook at high pressure for 5 minutes.
Step 3: While the soup is cooking, dice your reserved broccoli florets until they are no larger than 1 cm, then steam until tender. I prefer to do this in the microwave for 3-4 minutes but you can use the stovetop as well.
Step 4: Carefully release the steam from the pot once the timer beeps, then remove the lid once all the pressure has escaped. Turn the pot off.
Step 5: Using an immersion blender, carefully blend the soup until no more large chunks remain, then stir in the cheeses until melted, followed by the milk, and finally stir in the steamed diced broccoli pieces
We love to dip fresh bread in this soup! We also eat it with crackers and cheese, veggies and dip, salad, or a grilled cheese on the side. No matter how you serve it, it will be delicious!
If you have leftovers, you can store the in the fridge in an airtight container for several days. When you'd like to reheat simple heat in a pot over medium heat or you can microwave until warmed again. This soup also freezes very well! I freeze in labeled freezer bags, or in a freezer container. To reheat I let it thaw in the fridge then heat on the stove (if I'm organized that day), or I simply add the frozen soup to a pot with 1/4 cup of water in the bottom on medium heat, put a lid on it, and stir every 5-10 minutes until the soup is heated through.
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
Monday August 10, 2020
This simple instant pot vegan chili is ready in a flash with iniaml prep work. Vegan, healthy, comfort food doesn't get better than this.
Celery Corn Garlic Kidney Beans Peppers Tomatoes
Friday October 23, 2020
This easy White Chicken Chili was made even easier using the Instant Pot, making it a quick family friendly comfort food that is perfect for fall.
Cannellini Beans Celery Chicken Corn Cream Cheese Garlic Kidney Beans Onions
Thursday July 16, 2020
Stuffed bell peppers get a makeover in this unstuffed pepper casserole! Lentils, rice and a generous helping of vegetables get mixed together with tomato sauce to make this delicious and nourishing dinner. Ready in a flash thanks to the Instant Pot, Meatless Monday dinners don't get much better than this!
Carrots Celery Chili Powder Garlic Italian Spice Lentils Mozzarella Olive Oil Onions Peppers Rice Spinach
Monday October 12, 2020
Chicken, beans, and corn covered with a creamy chili sauce makes this dish one of the most comforting fall foods you can make.
Cannellini Beans Chicken Corn Cream Cheese Garlic Kidney Beans Onions