Instant Pot Broccoli Soup
Instant pot, Crock Pot and stove top option available. Simple ingredients, easy to prepare, creamy, cheesy and delicious.
Servings: 6
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 garlic cloves pressed
- 2 medium carrots grated or diced
- 1 celery stalk chopped (optional)
- 1 read of broccoli cut into florets
- 2 cups chicken stock
- Salt and pepper to taste
- 1/4 cup melted butter
- 2 tbsp flour
- 2 cups milk or half and half non dairy milk can be used
- 1 1/2 cup grated Mild cheddar + more to taste
- More salt and pepper to taste
Instructions
- Instant Pot Version:
- Preheat the instant pot to “sauté” until it shows “hot” sign.
- Add the oil. Cook the onion, garlic, celery and carrots for 2 minutes. Add the broccoli and stock. Season with salt and pepper.
- Cook for 3 minutes on “high”, then leave for 10 minutes and release the pressure.
- Blend the soup (either all of it, of 1/2 of in for a chunkier soup texture).
- In a bowl mix the butter and flour, then add to the milk. Add to the soup.
- Sauté for 2 minutes. Stir in the cheese.
- Season with more salt and pepper. Serve the soup topped with cheese.
- Store in an air-tight container in the fridge for up to 3 days.
Video
Nutrition
Calories: 420kcal | Carbohydrates: 20g | Protein: 15g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 458mg | Potassium: 635mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4839IU | Vitamin C: 94mg | Calcium: 352mg | Iron: 1mg