How to Make Instant Pot Broccoli-Cheese Soup - A Step-by-Step Guide

Do you love the creamy, cheesy goodness of broccoli and cheese soup, but hate the long cooking time and constant stirring required to make it on the stovetop? Look no further than this Instant Pot Broccoli-Cheese Soup recipe. With the help of your trusty Instant Pot, you can have a delicious, satisfying bowl of soup ready in minutes. This recipe takes all the flavor and comfort of the classic dish and streamlines it for a quick and easy weeknight meal.

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Ingredients

  • 2 tablespoons salted butter
  • 1 small onion, diced
  • 1 head broccoli, chopped
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 6 ounces grated sharp Cheddar cheese
  • ¼ cup crema con sal (salted Mexican-style sour cream)
  • 1 teaspoon garlic granules
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 45 mins
  • Servings: 4

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
  • Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.
  • Nutrition

    527 cal.

    • Total Fat: 48g
    • Saturated Fat: 30g
    • Cholesterol: 166mg
    • Sodium: 1231mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 69mg
    • Calcium: 387mg
    • Iron: 1mg
    • Potassium: 361mg