For a cheesy soup the whole family will enjoy, try this instant pot broccoli cheese soup recipe. With less than 10 minutes of cooking time, this delicious soup will be ready for dinner quickly! Definitely an easy weeknight meal. This broccoli soup is an all American perfect comfort food!
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 cups chicken broth or vegetable broth, preferably organic
- 12-oz. bag frozen broccoli florets
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar or white cheddar cheese, shredded
- 1/3 cup heavy whipping cream
Equipment
- Instant Pot®
- Cutting board and knife
Instructions
- Add olive oil to Instant Pot® inner cooking pot and select the saute mode. 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 or fresh 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!
Serving
Serve up this creamy soup in a regular small bowl or a bread bowl. You can choose to sprinkle the top with some red pepper flakes, diced onion or more sharp cheddar cheese. Of course some crusty bread is also great way serve this creamy broccoli cheese soup.
Storage Instructions
Store any leftover soup in an airtight container, and refrigerate for up to three days.
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Instant Pot Broccoli Cheese Soup
For a cheesy soup the whole family will enjoy, try this instant pot broccoli cheese soup recipe. With less than 10 minutes of cooking time, this delicious soup will be ready for dinner quickly! Definitely an easy weeknight meal. This broccoli soup is an all American perfect comfort food!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, diced
- ½ large red pepper, diced small, divided
- 1 teaspoon garlic powder
- Sea salt and black pepper, to taste
- 1 large yellow potato, chopped small
- 2 cups chicken broth or vegetable broth, preferably organic
- 12-oz. bag frozen broccoli florets
- 1 cup Monterey Jack cheese, shredded
- 2 cups sharp cheddar or white cheddar cheese, shredded
- 1/3 cup heavy whipping cream
Instructions
- Add olive oil to Instant Pot® inner cooking pot and select the saute mode. 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 or fresh 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!