Description
A creamy and indulgent broccoli cheddar soup made effortlessly in the Instant Pot, perfect for chilly days.
Ingredients
- 4 cups broccoli florets
- 1 cup diced onions
- 2 cups vegetable or chicken broth
- 1 cup grated sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add broccoli florets, diced onions, and broth to the Instant Pot.
- Seal the lid and set to high pressure for 10 minutes.
- Perform quick release to vent the steam.
- Stir in cheddar cheese and heavy cream until melted.
- Add garlic powder, salt, and pepper to season.
- Ladle soup into bowls and serve warm.
Notes
For a lighter version, use low-sodium broth and dairy-free cheese. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American