Best 2 Instant Pot Broccoli Potato Cheese Soup Recipes

Broccoli potato cheese soup is a classic comfort food that can be easily made in an Instant Pot. This versatile soup is perfect for a quick and easy weeknight meal, as it can be made in under 30 minutes. With its creamy texture and cheesy flavor, broccoli potato cheese soup is sure to be a hit with the whole family. To make the best instant pot broccoli potato cheese soup, there are a few key ingredients and steps to follow. Here are some tips to help you create a delicious and satisfying soup that will warm you up on a cold day:

Here are our top 2 tried and tested recipes!

INSTANT POT BROCCOLI CHEESE SOUP

Instant Pot Broccoli Cheese Soup image

An easy, healthy recipe for Instant Pot Broccoli Cheese Soup. Rich, creamy, gluten free and made with simple ingredients. Ready in 30 min and so delicious!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 35m

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil
1 small yellow onion (chopped)
3 cups water
2 carrots (peeled and chopped)
1 pound broccoli (cut into florets (about 6 cups))
1 very small head or 1/2 large cauliflower (cut into florets (about 3 cups))
1 tablespoon spicy brown mustard ((I used 1 tablespoon grainy brown mustard and 1/2 tablespoon Dijon))
2 teaspoons kosher salt
1/2 cup shredded sharp cheddar cheese
1/4 cup finely grated Parmesan
1/2 cup unsweetened almond milk or milk of choice
1/4 teaspoon freshly ground black pepper

Steps:

Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).

Nutrition Facts : ServingSize 1 of 4, about 1 1/2 cups, Calories 218 kcal, Carbohydrate 21 g, Protein 13 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 19 mg, Fiber 7 g, Sugar 7 g

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

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are best for this soup, as they hold their shape well and don't get mushy.
Cut the potatoes into small, even-sized pieces: This will help them cook evenly.
Don't overcrowd the pot: If the pot is too crowded, the potatoes won't cook evenly.
Use a low-sodium chicken broth: This will help keep the soup from being too salty.
Add the cheese at the end of cooking: This will prevent it from becoming rubbery.
Serve the soup immediately: This soup is best when served hot and fresh.

Conclusion:

This Instant Pot Broccoli Potato Cheese Soup is a quick and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover potatoes and broccoli. The soup is creamy and cheesy, with a hint of garlic and onion. It's sure to be a hit with the whole family.