Instant Pot Broccoli Cheese Soup
We love our Instant Pot and we LOVE soup! Now this Instant Pot Broccoli Cheese Soup Recipe is easier to make thanks to our amazing Instant Pot.
If you love easy soup recipes, then you will love making them in your Instant Pot. It’s nice cooking anything in just one pot and cooking it quickly!
This broccoli cheese soup is healthy and delicious and a great meal to serve for dinner along with a light sandwich. You can make an easy curried chicken salad to go along with this soup recipe for dinner to serve as a sandwich or on a bed of lettuce.
Your family will love this easy to make Instant Pot Broccoli Cheese Soup
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, diced fine diced
- 1/2 large red pepper, diced small, divided
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 1 large potato, peeled and chopped small
- 2 cups chicken broth
- 1 (12 oz.) bag frozen broccoli florets
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup heavy cream
Add olive oil to your 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!
Soup is just perfect for lunch or an easy dinner. Any time of the year is a good time for healthy soups!
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You will also love our Creamy New England Chowder
and our Instant Pot Spit Pea Soup
and don’t forget to try the Instant Pot Tomato Soup.