Pressure Cooker Broccoli Cheese Soup
This easy pressure cooker broccoli cheese soup uses fresh vegetables and turns out creamy and delicious in your Instant Pot every time!
Servings: 6
Equipment
- 1 pressure cooker
Ingredients
- 2 heads broccoli
- 1 carrot diced
- 1 stalk celery diced
- 1/2 onion diced
- 2 c heavy cream
- 2 tbsp flour or cornstarch
- 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.
- Sprinkle shredded cheese on top.
- In a bowl whisk together your broth (or water), heavy cream and flour (or cornstarch) until there are no clumps remaining.
- Pour this mixture on top of everything inside your pressure cooker.
- 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