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Instant Pot Broccoli Cheese Soup

Light Broccoli Cheese Soup has a perfect amount of broccoli and cheese to make it a favorite any time of the year.
Course Soup
Cuisine American
Keyword broccoli cheese soup, instant pot broccoli soup
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 1-cup servings (6 cups total yield)
Calories 242kcal
Author Toni Dash

Ingredients

  • 2 tablespoons Olive oil
  • 1 Yellow Onion sliced
  • 1 Garlic clove minced
  • 5 cups Broccoli florets
  • 3 ½ cups Chicken broth
  • ¾ cup Heavy cream
  • ¾ cup shredded mozzarella cheese or cheddar cheese
  • Salt and pepper to taste

Instructions

  • Set the instant pot on the SAUTE setting. Add the olive oil and onion and cook until translucent, approximately 4 minutes.
  • Add the garlic clove and saute for 30 seconds more or until fragrant.
  • Mix in the broccoli florets and broth and stir to incorporate. Close the lid and valve and set on HIGH PRESSURE for 5 minutes.
  • Manually release steam and open the lid and valve.
  • Use an immersion blender to puree the broccoli until evenly combined.
  • Stir in the heavy cream and cheese and stir to incorporate.

Notes

This soup is delicious! You can top it with roasted broccoli florets, parmesan cheese or a sour cream dollop.
● You can also use frozen broccoli. Cook - from frozen - for 10 minutes instead of 5. The end result is really similar and just as delicious.

Nutrition

Calories: 242kcal | Carbohydrates: 9g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 627mg | Potassium: 412mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 79mg | Calcium: 169mg | Iron: 1mg