Instant Pot Cheddar Broccoli Soup Recipe
Serving: 4 servings
Equipment
Ingredients
- 1 head broccoli
- 2 tablespoons butter
- 1 large red onion diced
- 3 large potatoes peeled and diced
- 1 large carrot peeled and diced
- Salt to taste
- Freshly cracked black pepper to taste
- 1 teaspoon dry thyme (or a couple of fresh sprigs of thyme)
- 1 teaspoon paprika
- 4 cups vegetable broth or chicken broth
- 1 cup shredded sharp cheddar cheese
- 1½ cup heavy cream
- Minced fresh parsley to garnish
Instructions
1. Peeling broccoli
- Separate the broccoli stem from the florets. Set the florets aside.Peel the stems, removing the thick skin. Dice the stems.
2. Sautéeing
- Set the Instant Pot to SAUTE. Add the butter and heat to melt.Add the broccoli stems, onion, potatoes, and carrot and cook, stirring, for 2-3 minutes or until the onion becomes translucent. Add 1 ½ teaspoons of salt, one teaspoon of pepper, and the paprika and stir to coat the vegetables.
3. Boiling
- Pour in the broth.Close the lid of the Instant Pot and set the valve to SEALING. Cook on HIGH PRESSURE for 15 minutes.When the timer stops, carefully release the pressure by turning the valve to VENTING. Open the lid and add the broccoli florets. Cook on HIGH PRESSURE for 5 more minutes.
4. Adding cream
- When the timer stops, carefully release the pressure by turning the valve to VENTING.Add the shredded cheddar cheese and heavy cream. Stir until the cheese has melted.
5. Serving
- Season with salt and pepper to taste and serve garnished with minced fresh parsley.
Nutrition
Calories: 415kcal | Carbohydrates: 31g | Protein: 12g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1186mg | Potassium: 938mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3695IU | Vitamin C: 114mg | Calcium: 250mg | Iron: 2mg
