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–+ servings
A bowl of Pressure Cooker Broccoli Cheese Soup topped with shredded cheese and parsley, served with crackers.
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5 from 2 votes

Broccoli Potato Cheese Soup

Easy broccoli potato cheese soup in pressure cooker uses fresh vegetables and turns out creamy and delicious in your Instant Pot every time! 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American
Keyword: broccoli, cheese, instant pot, pressure cooker, soup
Servings: 6
Author: Justine

Equipment

Ingredients

  • 2 heads broccoli
  • 1 carrot peeled and diced
  • 1 stalk celery diced
  • 1/2 onion diced
  • 2 c heavy cream
  • 1 cup hash browns frozen, or really finely shredded potatoes without the skin
  • 8 oz cheese shredded or cut into small chunks, sharp is best
  • 3 c vegetable broth or water

Instructions

  • Cut the broccoli, carrots, celery and onion into small, bite size pieces. Stalks can be diced and added too!
  • Add all diced vegetables into your pressure cooker with liquids.
  • Sprinkle shredded cheese on top.
  • Close lid and steam valve and push the soup button, it will automatically set to 30 minutes (if not adjust to 30).
  • Do a quick release and serve. If you want it really smooth use an immersion blender. Can top with added shredded cheese if desired.

Video

Nutrition

Serving: 3oz | Calories: 518kcal | Carbohydrates: 21g | Protein: 17g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 148mg | Sodium: 814mg | Potassium: 800mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4785IU | Vitamin C: 182.7mg | Calcium: 427mg | Iron: 1.9mg