Instant Pot Broccoli Cheddar Soup
There’s something truly special about my Instant Pot Broccoli Cheddar Soup recipe. It’s rich, creamy, and packed with cheesy goodness, but light on calories and made with wholesome ingredients. Vegetarian, gluten-free, and ready in just 45 minutes, it’s the ultimate comfort food you can feel good about.
Servings: 4 servings
Calories: 163kcal
Ingredients
- 2 tsp olive oil
- 1 cup diced yellow onion
- 3 garlic cloves minced
- 1 chopped carrot
- 4 cups broccoli florets coarsely chopped
- 3 cups low sodium vegetable stock
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ + ⅛ cup half-and-half
- 4 ounces shredded reduced-fat extra-sharp cheddar cheese divided
- ¼ cup fresh flat-leaf parsley leaves optional, garnish
Instructions
- Set the Instant Pot to the sauté function on medium heat. Add the chopped onions and the minced garlic. Sauté for 3 minutes, or until onions are soft and translucent.
- Add the chopped carrots and broccoli florets. Stir to combine. Sauté for 2-3 minutes.
- Add the vegetable stock, salt and pepper. Secure the Instant Pot lid. Set valve to sealing. Set the Instant Pot to High for 10 minutes.
- Allow to naturally release for 10 minutes. Then turn the valve to vent to release any remaining pressure.
- Transfer to a high speed blender. Blend until smooth, or leave a few chunks of broccoli if you like a chunkier texture.
- Return the soup to the instant pot and stir in the cream and cheese.
- Ladle into serving bowls. Top evenly with 1 tablespoon of cheese per bowl and chopped parsley. Enjoy!
Notes
- My #1 Secret Tip for making the best Instant Pot Broccoli Cheddar Soup is to use fresh, organic broccoli, it makes all the difference! I’ve tried it with frozen broccoli in a pinch, and while it’s still good, the flavor just doesn’t compare. Fresh broccoli gives the soup that vibrant, earthy taste that really shines through in every spoonful. Trust me, once you try it with fresh broccoli, you’ll never go back!
- I love using an immersion blender for soups, it’s quick, easy to clean, and gives you a creamy texture without the hassle. If you don’t have one, a stand blender works too!
- I always add cheese a little at a time, stirring well after each addition. It melts evenly and keeps the soup perfectly smooth and creamy.
- Stove Top Version: Sauté the onions and garlic over medium heat until translucent. Add the carrots and broccoli and sauté an additional three minutes. Add the vegetable stock, and bring to a boil. Reduce the heat to a simmer. Cover and cook for 20 minutes or until broccoli is soft. Blend with the immersion blender, then add the cheese and cream.
- Slow Cooker Version: Prepare this instant pot cream of broccoli soup in the slow cooker by adding the onion, garlic, carrots, broccoli, vegetable stock, salt, and pepper to your slow cooker. Set to low, and warm for 4 hours. Blend with the immersion blender, then stir in the cheese and cream.
Nutrition
Calories: 163kcal | Carbohydrates: 16g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 1223mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g