Broccoli Cheddar soup
Broccoli Cheddar soup is an instant pot soup recipe, that will be enjoyed by the whole family.
- 4 cups broccoli
- 1 medium carrot shredded
- 3 cloves garlic minced
- 4 cups chicken broth
- 8 ounce cream cheese
- 3 cups cheddar cheese shredded
Wash your broccoli and then cut the broccoli into florets.
Place the broccoli, carrot, garlic, chicken broth, and cream cheese into the instant pot.
Place the lid on and with the vent closed pressure cook for 5 minutes at high pressure, immediately followed by a manual pressure release.
Remove the lid and turn the pot to saute low.
Stir in the cheddar cheese then let the soup simmer for an additional 5-10 minutes to help melt any lumps of cream cheese.
Calories: 470kcal | Carbohydrates: 9g | Protein: 22g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 121mg | Sodium: 1287mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3780IU | Vitamin C: 79.4mg | Calcium: 586mg | Iron: 1.6mg