Instant Pot® Broccoli-Potato-Cheese Soup

Frozen shredded potatoes, broccoli, and Cheddar cheese transform into a creamy, easy, weeknight soup using an Instant Pot®.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 319 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon vegetable oil
• ½ teaspoon ground black pepper
• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• 2 (14 ounce) cans chicken broth
• 1 medium onion, chopped
• ½ cup half-and-half
• 1 pound broccoli, cut into florets
• 1 (16 ounce) package frozen shredded potatoes

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Step 2

Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.

Step 4

Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.