Instant Pot Broccoli Cheddar Soup
A creamy, cheesy broccoli cheddar soup that's made in the Instant Pot!
Servings: 6 servings
Calories: 417kcal
Ingredients
- 1 head broccoli florets chopped off stem
- 4 carrots shredded
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 ½ cups vegetable/chicken broth either work!
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups milk I used whole milk
- 3 cups shredded cheddar cheese
- ½ teaspoon mustard powder
- salt and pepper to taste
Instructions
- Place broccoli florets, carrots, onion, garlic, and vegetable broth into your pressure cooker.
- Cook on high for 12 minutes and do quick release of pressure.
- While pressure cooker is cooking, make your cheese sauce.
- Melt butter in medium saucepan over medium high heat.
- Add flour and stir to combine with butter, and cook for 1 minute.
- SLOWLY add milk, whisking continuously so it incorporates with the flour/butter.
- Stir in cheese and mustard powder until cheese is melted.
- Pour cheese sauce into pressure cooker.
- Season with salt and pepper, as needed.
- Enjoy!
Nutrition
Calories: 417kcal | Carbohydrates: 24g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 900mg | Potassium: 714mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8515IU | Vitamin C: 94mg | Calcium: 619mg | Iron: 1mg