Instant Pot Broccoli Cheddar Soup

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Instant Pot Broccoli Cheddar SoupHave 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.instant pot broccoli cheddar soup

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.instant pot broccoli cheddar soup

Instant Pot Broccoli Cheddar Soup
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2184 calories
50 g
623 g
186 g
94 g
115 g
2036 g
5492 g
8 g
0 g
60 g
Nutrition Facts
Serving Size
2036g
Amount Per Serving
Calories 2184
Calories from Fat 1630
% Daily Value *
Total Fat 186g
285%
Saturated Fat 115g
575%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 53g
Cholesterol 623mg
208%
Sodium 5492mg
229%
Total Carbohydrates 50g
17%
Dietary Fiber 3g
14%
Sugars 8g
Protein 94g
Vitamin A
807%
Vitamin C
829%
Calcium
251%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package (16 oz) frozen broccoli florets
  2. 2 shredded carrots
  3. 4 cups vegetable broth
  4. 1 Cup heavy cream
  5. 2 1/2 Cups shredded cheddar cheese
Instructions
  1. 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.
beta
calories
2184
fat
186g
protein
94g
carbs
50g
more
The House of Plaidfuzz https://plaidfuzz.com/
 My family is absolutely obsessed with this soup, even though we are in the middle of summer. They have asked for it at least once a week, and at 4 minutes of cook time, I am happy to oblige.broccoli cheddar soup

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?

 

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Hi! I'm Melissa!

Melissa is a former hairstylist of 20 years who has a passion for living a simply creative life. She loves inspiring others to pick up a planner and get their lives organized, to clean out a closet and minimize their clutter, and to clean up their physical and mental space to lead their most fulfilled life. She is newly single, a mom, soon to be grandma and crazy dog lady who constantly rewatches The Office.

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