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easy healthy instant pot broccoli cheddar soup recipe in a white bowl
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4.87 from 15 votes

Instant Pot Broccoli Cheddar Soup

This healthy Instant Pot Broccoli Cheddar Soup recipe takes forty-five minutes to make. It's a lightened up version of the classic, without losing any of the cheesy goodness of the original!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Soup
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegetarian
Servings: 4 servings
Calories: 163kcal
Author: Anjali Shah

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

Tips for Making Healthy Cheddar Broccoli Soup
  • Ideally, use fresh organic broccoli since that will have the brightest broccoli flavor. But if you can't find fresh broccoli, you can use frozen broccoli as a backup!
  • Use an Immersion Blender for easier clean-up, or a stand blender if you do not have one. I highly recommend getting an immersion blender for soups. It saves time and you still get a nice and creamy soup!
  • Add cheese a little at a time and be sure it is well incorporated before adding more.
  • Top with cheese and parsley.
Adapted from Cooking Light

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