Instant Pot Broccoli Potato Cheese Soup Recipes

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot on and press the Sauté setting. Let it heat up slightly. Add butter and once melted, add the onions, carrots and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened. Stop the Sauté by pressing Keep Warm/Cancel button.
• While still hot, add flour and stir briskly for 30 seconds.
• Now, add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
• Add the seasonings and mustard, stir through and add the broccoli florets.
• Close and seal the Instant Pot. Check the Steam Release handle at the top is pointing to Sealing. Press Manual/Pressure Cook button and adjust the time to 1 minute, it should say HIGH pressure. After 3 beeps, the Instant Pot will be ON and it will take about 10-15 minutes to build up the pressure, as there is quite a bit of liquid and ingredients inside. The floating valve will pop to the top once the pressure is built and the timer will start. Note, that cooking begins during the pressurizing stage.
• Once the timer is done, use the Quick Release method to let the steam off and open the lid. Simply point the Steam Release handle to Venting and step away. The jet stream will take a minute or two and the top floating valve will drop down once the lead is ready to be open.
• Open the lid and stir the soup. Add half and half cream (make sure it's not too cold, microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
• Press the Sauté function key again to the soup back bring to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it's fully melted and combined into the soup.
• Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on.

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
• Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
• Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).

INSTANT POT BROCCOLI CHEDDAR SOUP

Steps:

• Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
• Add in the celery, carrots, broccoli and chicken broth.
• Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
• While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
• When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
• Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
• Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.

INSTANT POT BEST BROCCOLI CHEDDAR CHEESE SOUP

Steps:

• Add the butter to the Instant Pot, hit Sauté and adjust so it's on the More of High setting. Once the butter's melted, add in the onion, pepper, carrot, celery and mushrooms (if using). Sauté for 7 minutes, stirring often. Then, add in the flour and stir well so it coats all the veggies.
• Once the veggies are coated with flour, immediately pour in the broth and stir well, scraping the bottom to make sure no flour is stuck on it. Then, add in 16 ounces (1 pound) of broccoli florets (either frozen or fresh). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 5 minutes. Quick release when done.
• Meanwhile, as the soup is cooking, take the other 16-32 ounces (1-2 pounds) of broccoli florets, place in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh. When done, remove the plastic wrap, drain and set aside. If you want smaller pieces of broccoli, simply cut them into the desired size.
• When the lid comes off the pot, give everything a stir. Pour in the cream, add the seasonings and then, in batches, whisk in the Cheddar until nicely combined. Then, take an immersion blender (or, in batches, transfer to a blender) and blend everything until it becomes silky smooth.
• If you're using the Boursin (which I suggest for even more outrageous flavor), add it now and give it a final blend with the immersion blender.
• Add in the Worcestershire sauce along with the other 1-2 pounds of microwaved broccoli florets and stir well.
• Ladle into bowls topped with croutons, if desired.

INSTANT POT BAKED POTATOES WITH BROCCOLI AND CHEDDAR

Steps:

• Preheat the oven to 450 degrees F.
• Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
• Pour 1 cup of water in the bottom of a 6-quart Instant Pot® and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
• Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
• Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
• Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
• Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.

INSTANT POT® BROCCOLI-CHEESE SOUP

Steps:

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

INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP

Steps:

• 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.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.