Instant Pot Broccoli Cheese Soup

This Instant Pot broccoli and cheese soup with heavy cream and sharp Cheddar cheese is rich and delicious, providing comfort and warmth on a cold day.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 527 Calories

Ingredients

• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 3 cups chicken broth
• 1 head broccoli, chopped
• 1 small onion, diced
• 2 tablespoons salted butter
• 1 teaspoon garlic granules
• 6 ounces grated sharp Cheddar cheese
• 0.25 cup crema con sal (salted Mexican-style sour cream)

Recipe Instructions

Step 1

Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.

Step 3

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.