A bowl of soup is always satisfying. Our Instant Pot Broccoli Cheese Soup is both full of flavor and easy to make. Experiment with different cheese types to tailor it to your taste or add a bit of cayenne pepper for a spicy version on cold nights. Serve with some fresh bread or crumble crackers on top. Enjoy!
Ingredients for Instant Pot Broccoli Cheese Soup
- 2 T. extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 cups chicken broth (link to homemade chicken broth recipe)
- 12-oz. bag frozen broccoli florets
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/3 cup heavy cream OR half & half
Directions for Instant Pot Broccoli Cheese Soup
- Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
- Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
- Deglaze the Instant Pot inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
- Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- Add the cheese, one cup at a time, and stir until completely melted.
- To prevent curdling, temper the cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it before adding it to the soup. Stir to combine.
- Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!
Yield: 4 to 6 servings
Instant Pot Broccoli Cheese Soup
Instant Pot Broccoli Cheese Soup
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 2 T. extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 t. garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 cups chicken broth (link to homemade chicken broth recipe)
- 12-oz. bag frozen broccoli florets
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/3 cup heavy cream OR half & half
Instructions
- Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.
- Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.
- Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.
- Deglaze the Instant Pot inner cooking pot by pouring in the chicken broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.
- Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.
- When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.
- Add the cheese, one cup at a time, and stir until completely melted.
- To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it before adding it to the soup. Stir to combine.
- Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!
