Instant Pot Broccoli Cheddar Soup

If you're looking for a quick, easy, and comforting meal, cozy up with a bowl of Instant Pot Broccoli Cheddar Soup! Ready in just three minutes on high pressure, this healthy broccoli cheddar soup is made without cream and packs a ton of flavour. Use fresh or frozen broccoli to make this simple, affordable dinner.

Course Soup

Cuisine American

Keyword Broccoli Cheddar Soup, Instant Pot

Prep Time 10

Cook Time 3

Pressuring / Venting 15

Total Time 28

Servings

Calories 247kcal

Author Katie Trant

Equipment

Instant Pot

Ingredients

2 Tablespoons extra virgin olive oil
1 medium yellow onion diced
3 cloves garlic crushed
1 large potato diced
2 medium head broccoli, including stems broken into florets
4 cups vegetable broth
¾ cup sharp cheddar shredded
2 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
½ teaspoon finely ground sea salt or to taste

US Customary - Metric

Instructions

Instant Pot Instructions

Using the "sauté" function on your Instant Pot, heat the oil for a minute before adding the diced onion. Sauté until translucent - 2-3 minutes.
Once the onion is translucent, add the garlic and cook for a minute more.
Add the potatoes, and let them sweat with the onions for a minute or two.
Add the broccoli and stir to combine.
Add the vegetable broth.
Put the lid on your Instant Pot and make sure the valve is set to "sealing." Set to Manual / High Pressure for 3minutes.
When the cooking cycle has completed, flip the vent to "Venting"and do a quick release.
Remove the lid, and add the cheese and Dijon mustard.
Using an immersion blender, blend the soup until it's nice and smooth. Taste and season with salt and pepper.

Stovetop Instructions

To make this soup on the stovetop, follow the instructions above up to the point of adding the vegetable broth.
Bring the soup to a boil, and then reduce to a simmer, cover, and simmer about 10-15 minutes or until the broccoli and potatoes are tender.
Remove from the heat, add the cheese and Dijon. Using an immersion blender, blend the soup until it's nice and smooth. Taste and season with salt and pepper.

Notes

Nutrition values are an estimate only.
Choose a good cheese! Many Broccoli Cheddar Soups call for a frankly absurd amount of cheese. Since we're making Healthy Broccoli Cheddar Soup, we've dramatically cut down on the amount of cheese but haven't sacrificed any flavour thanks to choosing a nice sharp cheddar. My favourite is an 18-month white cheddar.
Use an Immersion Blender to blend your soup right in the pot! It makes for one less dish to clean up as well.
No broccoli? This soup is also excellent with cauliflower in place of the broccoli.

Nutrition