Instant Pot Broccoli Cheddar Soup Recipe
- cook TIME 26 mins
- prep TIME 10 mins
- total TIME 36 mins
Ingredients (14)
- 8 oz broccoli cut into florets
- 1.5 oz cheddar cheese grated
- 6 oz carrots peeled and grated
- 4 oz potatoes peeled and grated
- 2 oz onions finely diced
- 1/2 cup milk
- 1 oz bacon raw, finely chopped
- 2 1/2 tbsp heavy cream
- 1 1/2 cups unsalted chicken broth
- 2 tsp garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 2 oz French baguette thinly sliced
INSTRUCTIONS
Cook the bacon: Turn on your Instant Pot and set it to the “Sauté” program. Add 1 oz bacon and cook for 2 minutes or until lightly browned. Transfer to a small bowl and set aside.
Sweat the onions: Add 2 tsp garlic and 2 oz onions, cook and stir for 2 minutes.
Cook the soup: Add 8 oz broccoli, 1.5 oz cheddar, 6 oz carrots, 4 oz potatoes, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 cup milk, 2 1/2 tbsp heavy cream, 1/4 tsp paprika, and 1 1/2 cups unsalted chicken broth. Stir and cover with the lid. Turn the valve knob to “sealing position”. Set the Instant Pot to the “Steam” program for 20 minutes.
Blend the soup: Carefully turn the valve knob to release the steam before opening the lid. Stir a couple of times. Use an immersion blender to puree the soup until it reaches your desired consistency.
Toast the bread: Put 2 oz bread slices into an oven or air fryer for 2 minutes at 350℉ or until golden brown.
Garnish and serve: Ladle the soup into a deep dish or bowl. Sprinkle with bacon and serve with toasted bread.
