Vegetarian Recipe | Instant Pot Broccoli Cheese Soup (Pressure Cooker)

Instant Pot Broccoli Cheese Soup (Pressure Cooker)

7 ounces chopped broccoli florets (about 4 cups)
7 ounces shredded cheddar cheese (about 3 cups)
2 cups heavy whipping cream
1 1/2 cups diced onions (about 1/2 onion)
1 cup diced carrots (about 3 carrots)
1 cup diced celery (about 3 stalks)
5 cloves garlic minced
2 tablespoons salted butter
salt and pepper to taste

  • Sauteing vegetables: Select the saute mode on the pressure cooker for medium heat. Add butter and stir until melted. Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off the saute mode.
  • Pressure cooking: Add chopped broccoli and 2 cups of water, and stir. Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
  • Stirring in dairy: Uncover and select the saute mode. Add heavy cream and garlic, and stir. Gradually add shredded cheddar cheese, stirring in until melted and well-mixed. Turn off the saute mode.
  • etc
  • etc

  • For Full Instruction:

    Rated 4/5 based on 132 Reviews