Easy Instant Pot Broccoli Cheddar Soup Recipe :-Simply throwing everything into the Instant Pot and then stirring it all up at the conclusion of the cooking process is all that is required to make this Broccoli Cheddar Soup in thirty minutes. This dish is not only thick and comforting, but it is also loaded with broccoli, and it just takes a few minutes to prepare.
Easy Instant Pot Broccoli Cheddar Soup Recipe
Ingredients :
- 4 c broccoli chopped very small
- 1 ½ c carrots shredded or chopped very small
- 1 onion diced
- 4 c broth
- 4 T butter unsalted
- 2-3 garlic cloves minced
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
- ½ teaspoon paprika
- 2 c half and half
- 2 ½ c shredded cheddar cheese
- ¼ c corn starch
- ¼ c water
Instructions :
- Prepare all of the vegetables by chopping them and filling the inner pot of your pressure cooker with them. The broth, butter, garlic, paprika, salt, and pepper should be added at this point. In order to mix, stir.
- Your Instant Pot should be sealed and closed, and the vent should be set to the “sealing” position. It is recommended that you set the pressure cooker to high (or “manual” on Instant Pot brand) for one minute of pressure cooking.
- Wait for the pressure to rise, and then continue the cycle until it is finished. To relieve the pressure, you should do a rapid release.
- It is necessary to whisk in the cream and shredded cheese in order to melt the cheese. The corn starch and water should be thoroughly mixed together with a whisk until the mixture is completely smooth and free of lumps.
- The slurry should be stirred in very gently, and it should be stirred until it is completely incorporated. Make sure that the Instant Pot is set to the “sauté” setting. As the soup is heated and stirred, it will thicken.
- To serve, make any necessary adjustments to the seasoning, and then garnish with anything you choose!
Notes :
- For a thicker soup, decrease the amount of broth you use. If you want a soup that is nice and thick and creamy, you can begin with three cups. Additionally, if you feel that it is too thick, it is still simple to alter in the end.
- You can blend part of this soup for a creamier, less chunky version.To achieve a creamier consistency in the soup, you are more than welcome to use an immersion blender. You may also put a few cups of the soup into a blender, blend it until it is very smooth, and then whisk it back into the soup. This is yet another alternative. Make the necessary adjustments to make Instant Pot Broccoli Cheese Soup to perfection!
- Storing leftovers: The fact that this soup can be frozen with relative ease is one of my favorite aspects of it. Using a container that is safe for freezing, you can keep it in the freezer for up to three months. For the purpose of making it simple for me to grab a meal for myself while I’m on the road, I enjoy putting single servings into little containers. It is possible to store the soup in the refrigerator for approximately five days.
WHAT TO SERVE WITH THIS INSTANT POT BROCCOLI CHEDDAR SOUP:
- Soup and a loaf of crusty bread are two of my favorite things to eat. Due to the fact that this broccoli cheddar soup made in a pressure cooker is somewhat substantial, a lovely and fresh salad is an excellent complement to it.
- This straightforward spring green salad with sourdough croutons is one of our favorites.
- The combination is also wonderful with grilled cheese; do you want extra cheese? Persevere! Moreover, the Havarti Avocado Grilled Cheese is an excellent choice to consider.
- In addition, I think that these Pesto Turkey Pinwheels are a perfect complement to this soup.
- In addition to that, crackers and additional cheese can go a long way in this situation!
Nutrition :
- Calories: 326kcal | Carbohydrates: 15g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated
- Fat: 1g | Monounsaturated Fat: 7g | Trans
- Fat: 1g | Cholesterol: 75mg | Sodium: 473mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5098IU | Vitamin
- C: 44mg | Calcium: 355mg | Iron: 1mg
