Instant Pot Cream of Broccoli Soup
Instant Pot Cream of Broccoli Soup is a creamy, and flavorful soup made in minutes! A comforting meal with simple ingredients.
Servings: 4 servings
Equipment
Ingredients
- 3 tablespoons butter
- ½ cup onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups vegetable or chicken broth 32 oz.
- 4 cups broccoli florets
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Select the “Saute” function on the pressure cooker and set the timer for 10 minutes.
- Once the inner pot is warm, add the butter and allow it to melt. Add the onion and saute it until soft. Add the garlic and saute for an additional 1 minute.
- Add the flour, salt, and pepper; stirring until well combined.
- Carefully and slowly pour the broth into the pot, stirring as you’re pouring to prevent any lumps from forming.
- Stir in the broccoli florets.
- Put the lid on the pressure cooker, set valve to sealing, and select High Pressure for 4 minutes.
- Once the cooking time is up, do a quick release by carefully moving the valve to the “Venting” stetting.
- Once the pressure has released, carefully open the pressure cooker. Use a potato masher to break up the broccoli completely.
- Stir in the cream and cheese until well combined.
- Taste the soup and if necessary, adjust the seasoning.
- Serve immediately.
Notes
- Have all of your ingredients ready to use because this recipe moves very quickly.
- Half and half can be used in place of the heavy cream.
Nutrition
Serving: 1cup | Calories: 394kcal | Carbohydrates: 17g | Protein: 12g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 1809mg | Potassium: 409mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2264IU | Vitamin C: 84mg | Calcium: 212mg | Iron: 1mg
