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–+ servings

Instapot Broccoli Cheddar Soup

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Servings 6 servings
Calories 444 kcal

Equipment

  • pressure cooker

Ingredients
  

  • 1 medium onion diced
  • 1½ cups shredded carrots
  • 3½ cups broccoli florets
  • ½ cup unsalted butter
  • 32 oz low sodium chicken broth can substitue vegetable broth instead
  • ⅓ cup all-purpose flour
  • ½ cup heavy whipping cream
  • 2 cups shredded cheddar cheese medium to sharp
  • ¼ tsp red pepper flakes

Instructions
 

  • In the instapot, on the saute setting, melt the butter and add in the onion and carrots. Cook until the onion becomes translucent and slightly brown. Turn off the saute setting.
  • Add in the flour and stir to combine with the melted butter. Add in the broccoli and red pepper flakes. Stir to combine.
  • Pour in the chicken stock and stir to combine. Cook on high for 8-10 minutes, let stand afterward for 5 more minutes then rapid release the pressure.
  • Turn the saute setting back on and add in the heavy cream, stir to combine. Then add in the shredded cheese and stir until completely melted and combined with everything else. Serve immediately. Super tasty in bread bowls, served with a side of beer bread, or a crossaint. Store in a container in the fridge for up to a week.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 17gProtein: 16gFat: 36gSaturated Fat: 23gTrans Fat: 1gCholesterol: 107mgSodium: 331mgPotassium: 492mgFiber: 3gSugar: 4gVitamin A: 6843IUVitamin C: 51mgCalcium: 336mgIron: 1mg
Keyword Instapot, meatless, Soup, vegetarian
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