Instant Pot, Soups, Stews, Chili

Instant Pot Broccoli Cheese Soup Recipe

Broccoli Cheese Soup incorporates a Fall vegetable with delicious cheese and the quickness of the Instant Pot to bring bowls of flavor to your dinner table!

Soup belongs with Fall. They are truly the ultimate couple if you feel that soul-warming sensation when you enjoy a bowl. Broccoli and Cheese is a soup that I have had a hard time getting *just right*. Sometimes it’s too thin. Other times it’s too thick. But after several batches, I finally had a healthy and perfectly balanced bowl. I hope you enjoy this tasty recipe!

Broccoli Cheese Soup for two

Ingredients You’ll Need for Broccoli Cheese Soup:

2 tablespoons extra virgin olive oil
2 medium shallots, diced
½ large red pepper, diced small, divided
1 teaspoon garlic powder
Sea salt and black pepper, to taste
1 large yellow potato, chopped small
2 cups chicken broth
12-oz. bag frozen broccoli florets
1 cup Monterey Jack cheese, shredded
2 cups sharp cheddar cheese, shredded
1/3 cup heavy cream

Instructions:

Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.

Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.

Deglaze the Instant Pot® inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.

Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.

When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.

Add the cheese, one cup at a time, and stir until completely melted.

To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to it before adding it to the soup. Stir to combine.

Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!

Broccoli Cheese Soup topped with shredded cheddar cheese and diced red bell pepper
Broccoli Cheese Soup for two

Instant Pot Broccoli Cheddar Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 33 minutes

Enjoy a soul-warming bowl full of Broccoli Cheddar Soup tonight!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, diced
  • ½ large red pepper, diced small, divided
  • 1 teaspoon garlic powder
  • Sea salt and black pepper, to taste
  • 1 large yellow potato, chopped small
  • 2 cups chicken broth, preferably organic
  • 12-oz. bag frozen broccoli florets
  • 1 cup Monterey Jack cheese, shredded
  • 2 cups sharp cheddar cheese, shredded
  • 1/3 cup heavy cream

Instructions

Add olive oil to Instant Pot® inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.



Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.



Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.



Deglaze the Instant Pot® inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.



 



Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.



When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.



Add the cheese, one cup at a time, and stir until completely melted.



To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot® to it before adding it to the soup. Stir to combine.



Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 41gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 108mgSodium: 991mgCarbohydrates: 21gFiber: 4gSugar: 4gProtein: 27g

This data was provided and calculated by Nutritionix on 9/26/2020

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Fall Vegetable Soup - Instant Pot Broccoli Cheese Soup

MORE Soup Recipes!

Instant Pot Cheeseburger Soup
Homemade Cream of Mushroom Soup
Roasted Tomato Soup
Hearty Beef and Bean Chili

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