Instant Pot Broccoli Cheddar Soup
An easy-to-make Instant Pot broccoli cheddar soup that's soul-warming, delicious, and healthy! Perfect to see you and yours through chilly nights!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion chopped
- 2 carrots peeled and chopped
- 3-4 cups broccoli florets about 18 ounces
- 1-2 cups cauliflower florets about 10 ounces
- 2 teaspoons dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- 10-12 cranks fresh-ground black pepper
- 3 cups veggie or chicken broth
- 1 cup whole milk
- 2 and 1/2 cups shredded sharp cheddar cheese
Instructions
- Set Instant Pot to the sauté function, and add olive oil, butter, onion, and carrots. Cook for 5 minutes, until fragrant and slightly softened. Add broccoli, cauliflower, thyme, salt, nutmeg, cayenne and black pepper, followed by the broth. Cover, seal, and cook for 8 minutes on manual/high pressure.
- When finished, use the quick release function to vent steam. Puree the soup using an immersion blender, or transfer to a regular blender, puree, then return to the Instant Pot. (An immersion blender is so much easier here!)
- With the Instant Pot on the keep warm setting, stir in the milk and cheese. Let sit for about 5 minutes, until the cheese is melted and smooth.
- Garnish as desired with fresh herbs or more cheese. Serve with bread, crackers, biscuits, etc. as desired. Enjoy!
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Notes
- Cooking Time. The cooking time of 30 minutes includes an estimated 10 minutes for your Instant Pot/pressure cooker to come to pressure. If yours is faster, this might be less!
- Recipe. This recipe is adapted from Half Baked Harvest - I've added carrots, swapped cauliflower in, zucchini out, and slightly altered the method for mixing in milk and cheese.
Nutrition Estimate
Calories: 266 kcal, Carbohydrates: 11 g, Protein: 13 g, Fat: 19 g, Saturated Fat: 10 g, Cholesterol: 47 mg, Sodium: 723 mg, Potassium: 508 mg, Fiber: 3 g, Sugar: 5 g, Vitamin A: 3530 IU, Vitamin C: 82.1 mg, Calcium: 347 mg, Iron: 1.4 mg