Instant Pot Broccoli Cheese Soup

Name: Instant Pot Broccoli Cheese Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 tablespoons butter; 3 cloves garlic (minced); 1 cup sweet onion (diced); 2 large carrots (peeled, diced); 2 stalks celery (ends trimmed off, diced); 6 cups broccoli florets (chopped small); 2 cups cauliflower (chopped small); 4 cups vegetable stock; 1 teaspoon paprika; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup 2% milk ({or milk of your choice}); 1/2 cup cream (or half and half); 2 cups sharp cheddar cheese ({or cheese of your choice}); Crushed red pepper; Fresh parsley; Croutons

Instant Pot Broccoli Cheese Soup is easy, creamy and full of vegetables. This soup is cheesy and makes a comforting, hearty meal the whole family will love.

Prep10 min
Cook20 min
Total30 min
Makes6 servings
Calories266

Ingredients

6 servings

3 tablespoons butter
3 cloves garlic (minced)
1 cup sweet onion (diced)
2 large carrots (peeled, diced)
2 stalks celery (ends trimmed off, diced)
6 cups broccoli florets (chopped small)
2 cups cauliflower (chopped small)
4 cups vegetable stock
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup 2% milk ({or milk of your choice})
1/2 cup cream (or half and half)
2 cups sharp cheddar cheese ({or cheese of your choice})
Crushed red pepper
Fresh parsley
Croutons

Method

1
Turn your Instant Pot or pressure cooker to SAUTE mode and add the butter. Once the pressure cooker is hot stir the butter around the pot to make sure the pot is covered in the butter.
2
Add the garlic and onion and cook for 2-3 minutes to soften the onion. Add a small amount of the broth and use the spoon to deglaze and the pot by scraping up all of the browned bits that were created when cooking the garlic and onion.
3
Add the carrot, celery, broccoli, cauliflower, broth, paprika, nutmeg, salt and pepper and give the soup a good stir.
4
Close the lid on the pressure cooker and seal, making sure the vent is pointing to sealed. Cook on Manual HIGH Pressure for 3 minutes. When it is done cooking do a quick release and let all of the steam out of the Instant Pot. Once the steam is released carefully open the lid.
5
If you want a creamier soup use an immersion blender to puree all of the soup or remove a portion of the soup and puree that. You can also use a blender to puree a small amount of the soup. Return the soup to the Instant Pot.
6
Add the milk, cream and cheese and stir well. Let sit for a minute or two until the cheese melts. Taste and adjust seasonings. Garnish with extra cheese, fresh parsley, croutons and crushed red pepper.

Notes

Try using a different cheese to add a variety of flavors to the soup. I like using mozzarella, pepper jack or gouda. You can use whatever vegetables you want in this soup. I like the broccoli, cauliflower, carrot and celery but you can easily leave one or two out and just go with more of the others. The cream creates a creamier soup but you can eliminate it. I would just adjust and use 1 cup of milk instead of the 1/2 cup milk and 1/2 cup cream. To thicken your soup you can stir together 2 Tablespoons cornstarch and 2 Tablespoons cold water together. Stir this in to the soup.