Veggie Loaded Instant Pot Broccoli Cheddar Soup
Veggie loaded Instant Pot broccoli cheddar soup has all of the flavours of the traditional comfort style broccoli cheddar, but this version is loaded up with potatoes as the thickener instead of flour, butter, and a ton of cream. This lighter version is is freezer friendly and is only one minute under pressure in your Instant Pot!
Equipment
- 6 Quart Instant Pot
- Immersion Blender
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 tsp cayenne pepper reduce to 1/8 for less heat
- 4 cups fresh broccoli florets you may sub for frozen
- 1 rib celery, cut into half moons
- 1 large carrot, diced into 1/2 inch pieces
- 2 medium russet potatoes, cut into 1 inch pieces
- 4 cups chicken broth you can sub in vegetable broth
- 3 cups shredded sharp cheddar don't use pre shredded, it doesn't melt the same way.
- 1/2 cup cream
Instructions
- Press saute and wait for the liner to heat up.
- Add the oil and once it is hot, add the onions and garlic. Let saute for about a minute.
- Add the salt, pepper, dry mustard, and cayenne. Saute until onions are translucent. Take care not to burn the garlic and onions here.
- Add in the broccoli, potatoes, carrots, celery, and borth. Essentially, add everything except the cream and cheese.
- Secure the lid. Set the pot to sealing.
- Set to high pressure for 1 minute. Yes, you read that right. ONE minute.
- The pot will not take about 15 minutes to come to pressure.
- Once the 1 minute pressure cycle is complete, quick release the pressure.
- Open the lid, and use an immersion blender to blend the soup to desired texture.
- Stir in the cheese and cream.
- Ladle into bowls and serve right away.
- Store leftovers in the fridge for up to 4 days, or freeze for up to 4 months.
Notes
Nutrition information is an estimate only.
Nutrition
Serving: 1cup | Calories: 301kcal | Carbohydrates: 16g | Protein: 15g | Fat: 21g