Instant Pot Broccoli Cheddar Soup

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Servings: 4

Instant Pot broccoli cheese soup is creamy, smooth, and on the healthier side! The pressure cooker makes this soup hands off and quick to prepare. 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups stock chicken or vegetable
  • 2 stalks celery sliced
  • 4 cups broccoli florets 1-2 inches
  • 1 white potato cut into 1/2 inch cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk
  • 1 1/2 cups cheddar cheese shredded

Instructions

  • Select the 'saute' button on the Instant Pot. Add olive oil and onion to the stainless steel insert, and cook for 5-7 minutes, until soft and translucent.
  • Add garlic to the pot and cook for 1 minute.
  • Add stock, and use a spatula to scrape the bottom of the pot so there's nothing stuck.
  • Add the celery, broccoli, potato, salt and pepper.
  • Place the lid on the Instant Pot, set the steam release handle to the 'sealing' position, and pressure cook on high pressure for 5 minutes.
  • Allow the pot to naturally depressurize for 10 minutes after the cooking cycle completes. After 10 minutes, carefully set the steam release handle to the 'venting' position, to allow steam to release. Open the lid.
  • Add milk to the Instant Pot, and use an immersion blender to blend until smooth.
  • Stir in the cheese until melted, and enjoy!


Storage + Reheating

Here’s how to store Instant Pot broccoli cheese soup after cooking:

  • Fridge– store in an air tight container for up to 4 days
  • Freezer– freeze in a glass or plastic freezer jar for up to 3 months
  • Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat– heat on medium heat in a pot on the stove; stir occasionally until warmed through

Recipe originally from: https://sweetpeasandsaffron.com/instant-pot-broccoli-cheese-soup/ 

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