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Instant Pot Broccoli Cheddar Soup

Angela Milnes
Indulge in a bowl of creamy comfort with this Instant Pot Broccoli Cheddar Soup! Loaded with tender broccoli and rich, melty cheddar cheese, this soup is the perfect blend of flavors and textures. It’s an easy, satisfying meal that’s ready in no time, making it perfect for busy weeknights or a cozy lunch!
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Prep Time 5 minutes
Cook Time 18 minutes
Additional Time 0 minutes
Total Time 23 minutes
Course Soup Recipes
Cuisine American
Servings 6 Servings
Calories 654 kcal

Ingredients
  

  • 8 cups of Broccoli florets
  • 1 large sweet onion - chopped
  • 1 teaspoon of minced garlic
  • ⅓ cup of Italian flat leaf parsley - finely minced
  • 1 Tablespoon of coarse ground garlic salt
  • 1 Tablespoon of seasoned pepper
  • 6 cups of chicken broth
  • 1 teaspoon of seasoned salt
  • A teaspoon of Paprika
  • 1 Tablespoon of butter
  • 2 cups of half n half
  • 4 cups of Colby Jack cheese - shredded
  • 2 cups of Parmesan cheese - shredded
  • 1 cup shredded Swiss cheese

Instructions
 

  • Press the Saute button on the Instant Pot, and melt the butter. Then, add the diced onion and Saute until the onion turns golden brown.
  • Next, add the minced garlic and cook for 2 minutes. Turn off the sauté setting.
  • Add the chicken broth, and stir well, scraping the bottom of the pot to remove any bits of onion or garlic that may be stuck.
  • After scraping the bottom of the pot, add the Broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and Paprika, and stir all together.
  • Place the lid on the Instant Pot until it beeps and locks. Ensure the pressure valve is set to ‘SEALING’, press the MANUAL button, and set the time for 8 minutes.
  • Let the pressure build and release naturally. When the Instant pot is done cooking, it will beep and go to OFF. Make sure all the pressure has been released by turning the pressure valve from sealing to VENTING.
  • Then, make sure the float valve is down, and remove the lid to the Instant Pot. Stir the soup.
  • Next, add the half n half, Colby jack cheese, Parmesan cheese, and Swiss cheese. Stir well to combine all ingredients, and melt the cheese.
  • After your Instant Pot Broccoli Cheddar Soup is finished, allow it to sit for 10 minutes. Stir again, and serve. Enjoy!

Notes

Use fresh broccoli for best results: Fresh broccoli will provide a brighter flavor and better texture than frozen.
Blend some, but not all, of the soup: For a creamy yet chunky texture, blend only part of the soup and leave some broccoli pieces whole.
Add cheese at the end: To prevent the cheese from clumping or sticking to the bottom of the pot, stir it in after the soup has finished cooking and cooled slightly.

Nutrition

Calories: 654kcalCarbohydrates: 21gProtein: 41gFat: 46gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 139mgSodium: 3632mgPotassium: 721mgFiber: 4gSugar: 6gVitamin A: 2422IUVitamin C: 115mgCalcium: 1150mgIron: 2mg
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