INSTANT POT BROCCOLI CHEDDAR SOUP
This Creamy Instant Pot Broccoli cheddar soup is a quick and nutritious meal, loaded with veggies and cheese. It is thick, creamy and incredibly delicious. Even your kids will love it! Ready in 15 minutes and much better than any restaurant version. It goes great with garlic bread and grilled cheese sandwich.
Servings: 4
Equipment
Ingredients
- Unsalted butter divided- 4 tbsp.
- Large leek soaked, rinsed and chopped-2
- Garlic cloves finely chopped-3
- Broccoli cut into florets-700 gm/ 1.5 lbs
- Vegetable or chicken broth- 5 cups
- Salt - as needed
- Black pepper- 1/2 tsp.
- Red pepper flakes/ isot pepper-1/2 tsp.
- All-purpose flour- 3 tbsp.
- Milk-1 cup
- Grated cheddar cheese-1/4 cup plus more for garnish
Instructions
- Preheat the Instant Pot by selecting "Saute" , set time for 5 minutes.
- Once the pot is hot, melt 1 tbsp. of butter, then add garlic and leeks and saute for 5 minutes or until leeks are translucent. Press "cancel".
- Add broccoli and chicken broth, season with salt and peppers.Close and secure the lid. Choose "pressure cooker" mode and set time for 2 minutes.
- In the meantime, melt the remaining 3 tbsp. of butter in the microwave ( you can do it on the stove as well). Gradually whisk in the all-purpose flour until well combined. Keep aside.
- Once cooking is done, use a quick air release.
- Using an immersion blender or counter-top blender, puree the veggies with the broth.
- Stir in the flour -mixture, milk and grated cheddar cheese.
- If needed, select "saute" to reheat the soup.
Nutrition
Calories: 244kcal | Carbohydrates: 27g | Protein: 14g | Fat: 8.16g | Saturated Fat: 27g | Cholesterol: 42mg | Sodium: 853mg | Fiber: 6g | Sugar: 1.22g