Best 2 Instant Pot Broccoli Cheese Soup Recipes

Indulge in a creamy, cheesy, and comforting culinary experience with our collection of Instant Pot broccoli cheese soup recipes. These recipes offer a quick and effortless way to savor this classic soup in the comfort of your own home. With just a few simple steps and minimal prep time, you can have a steaming bowl of broccoli cheese soup ready to warm your soul. Our selection includes a variety of recipes, catering to different dietary preferences and taste buds. From traditional to vegan and gluten-free options, there's a perfect recipe for everyone. So, gather your ingredients, turn on your Instant Pot, and embark on a delightful journey of flavors with our Instant Pot broccoli cheese soup recipes.

Here are our top 2 tried and tested recipes!

INSTANT POT® BROCCOLI-CHEESE SOUP

Instant Pot® Broccoli-Cheese Soup image

I intentionally made this as low carb as possible, but it still has the comfort of a richer broccoli-cheese soup.

Provided by thedailygourmet

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 526.8 calories, Carbohydrate 10.8 g, Cholesterol 166.3 mg, Fat 48.2 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 29.9 g, Sodium 1231.1 mg, Sugar 3.7 g

INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP

Instant Pot® Broccoli-Potato-Cheese Soup image

This Instant Pot® broccoli, potato, and cheese soup is easy-peasy.

Provided by peloquinswife

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen shredded potatoes
1 pound broccoli, cut into florets
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese
½ cup half-and-half

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.

Nutrition Facts : Calories 319 calories, Carbohydrate 33 g, Cholesterol 45.7 mg, Fat 21.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 11.1 g, Sodium 1491.2 mg, Sugar 4.3 g

Tips and Conclusion

Tips:

Use fresh broccoli: Fresh broccoli florets will give your soup the best flavor and texture. If you don't have fresh broccoli, you can use frozen broccoli florets, but be sure to thaw them before using.
Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a bit of a crunch to it. If you overcook the broccoli, it will become mushy and lose its flavor.
Use a good quality cheese: The type of cheese you use will make a big difference in the flavor of your soup. Use a sharp cheddar cheese for a bold flavor, or a milder cheese like Monterey Jack or Gouda for a more subtle flavor.
Season the soup to taste: Don't be afraid to season your soup to taste. Add salt, pepper, and other spices until the soup reaches your desired flavor profile.
Serve immediately: Broccoli cheese soup is best served immediately after it is made. If you need to store the soup, let it cool completely before refrigerating it. The soup can be stored in the refrigerator for up to 3 days.

Conclusion: Broccoli cheese soup is a comforting and delicious soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, sharp cheddar cheese flavor, and tender broccoli florets, broccoli cheese soup is a surefire crowd-pleaser. So next time you're looking for a quick and easy soup to make, give this Instant Pot broccoli cheese soup a try.