Instant Pot Broccoli Cheddar Soup
Servings 4 servings
Calories 873kcal
Ingredients
- 3 cups broccoli florets
- ½ onion diced
- 1 cup grated carrots
- 2 ½ cups grated sharp cheddar 8 oz
- 2 ½ cups grated medium cheddar 8 oz
- 2 tablespoon butter
- salt to taste
- fresh crushed black pepper to taste
- 4 drops hot sauce
- 1 cup heavy cream
- 2 cups vegetable broth
Instructions
- Press saute and let the display show "Hot". Add the butter to this.
- Once the butter melts, add the onion and garlic.
- Once the onion has softened (do not let it brown), add the broccoli and carrots to the inner pot. Press Keep Warm / Cancel to turn off Saute mode. Add the vegetable stock to this.
- Close the lid of the Instant Pot. Turn the knob to seal. Press Manual, adjust to High Pressure and adjust time to 5 mins.
- As soon as 5 mins is done and the Instant Pot beeps, turn the seal manually to release ( watch for the hot steam when you do this) and do a Quick Release of pressure.
- Open the Instant Pot and using an immersion blender, blend part of the chunky soup to smoother bits. Keep some of the veggies intact. You can also wait for a few minutes, transfer part of the soup to a blender, blend and pour back to the pot.Add salt, pepper and a few drops of hot sauce.
- Press Saute button again. Pour in the heavy cream and mix well.
- Once it starts bubbling, add the cheese and mix well.
- Keep mixing for 2 mins and switch off the saute setting. You can keep it at Keep Warm mode, till you are ready to serve. But, keep stirring every once in a while to avoid clumping. Also, don't keep it in the Keep Warm mode for more than a few minutes.
Nutrition
Calories: 873kcal | Carbohydrates: 13g | Protein: 38g | Fat: 74g | Saturated Fat: 47g | Cholesterol: 245mg | Sodium: 1492mg | Potassium: 521mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8490IU | Vitamin C: 64.9mg | Calcium: 1103mg | Iron: 1.5mg