Instant Pot Broccoli-Cheese Soup

Broccoli, heavy cream, and sharp Cheddar are transformed in the Instant Pot® into a rich and delicious soup that provides comfort and warmth on a cold day.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 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
• ¼ cup crema con sal (salted Mexican-style sour cream)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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