Broccoli Cheddar Soup Instant Pot
Creamy and Flavorful Soup in Minutes
Prep Time 10 minutes mins
Course Soup
Cuisine American
- 1 Pound Broccoli Stems or Whole Broccoli
- 1 Cup White Onions Chopped
- 6 Cloves Garlic
- 1 Teaspoon Pink Himalayan Salt or to taste
- 3 Cups Water
- 1 Cup Heavy Cream
- 1 Cup Cheddar Cheese Optional
Peel all the outer layer from the broccoli stems then rinse with cool water.
Cut the broccoli stems into bite size pieces and all them to the instant pot.
Along with the broccoli stems, add the garlic cloves, pink himalayan salt, chopped onions and water. Set the instant pot to the pressure cook setting on high for 5 minutes.
Secure the lid onto the instant pot and ensure the vent is sealed.
Once the timer is up, use the quick release method to allow the steam to escape and turn the instant pot off.
Using an immersion blender, blend the cooked broccoli and garlic until your desired creaminess is achieved. Turn the instant pot back on to sauce for 5 minutes.Stir in the heavy cream and cheddar cheese (optional). Serve with your favorite bread or crackers.
Keyword easy instant pot recipe, instant pot, instant pot soup