Have I mentioned that I LOVE my Instant Pot? I can’t believe I drug my feet for almost a year to buy one, because I have used it every single day since I took it out of the box. It has virtually eliminated eating out for us, even when I woke up sick the other day.
Any time I have a sore throat or am feeling under the weather, I send my husband to Panera for some broccoli cheddar soup. It is a soothing, delicious indulgence that is synonymous with being under the weather in this house. But, I am trying to save money and not spend frivolously, so I sighed and told him not to go get me soup. But wait a minute, I have an Instant Pot now, I can make anything quickly!
I did some googling to compare different recipes, and have experimented twice with this soup, and the verdict is in. There will be no more trips to Panera! This soup is equally – if not more – delicious, and I can control the sodium content. Really, the only thing missing is a delicious baguette, but I have used this recipe before and they turned out amazing.
Let me clarify a few things first. I used a frozen bag of broccoli florets. That is one of my favorite things about the Instant Pot, you don’t have to thaw everything out first! Secondly, you can use canned coconut milk in place of heavy cream, but it wont have quite the same creaminess. I sub coconut milk often because other than cheese we really don’t consume dairy so I don’t keep cream on hand. Thirdly, try not to eat this whole batch of soup in one sitting.
- 1 package (16 oz) frozen broccoli florets
- 2 shredded carrots
- 4 cups vegetable broth
- 1 Cup heavy cream
- 2 1/2 Cups shredded cheddar cheese
- Add broccoli, carrots, and vegetable broth to the Instant Pot. Set to manual for 4 minutes, then quick release. Stir in cream and cheese, and serve warm.
If you don’t have an Instant Pot, you could definitely make this on the stovetop. I would simmer the veggies and broth until the veggies are soft, turn off the heat, and then add the cream and cheese. Or just buy an Instant Pot and be done with it in 4 minutes.
As we slide into fall I can’t wait to try out some more soup varieties in the Instant Pot! What are some of your favorites?