Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is as rich and cheesy as the ultra popular Panera Bread soup. It comes together in 30 minutes with just 9 ingredients.

Course Soup

Cuisine American

Diet Kosher, Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 187kcal

Author Alana Lieberman

Cost $15

Equipment

instant pot

Ingredients

2 tablespoons olive oil
2 cups diced yellow onion (about 1 onion)
4 cups roughly chopped broccoli (about 2 heads of broccoli)
¾ cup matchstick (shredded) carrots
1 tablespoon minced garlic (about 3 garlic cloves)
¼ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons all purpose flour
3 cups low sodium vegetable broth
½ cup unsweetened canned coconut milk solids and liquids mixed together
1 cup shredded cheddar cheese
green onions for garnish

Instructions

Turn your instant pot to the “sauté” setting. Add olive oil and swirl around the bottom of the pot. Add onion, sauté for 3 to 5 minutes, stirring occasionally until it starts to turn translucent.
Add in broccoli, carrots, garlic, paprika, salt, pepper, and all purpose flour. Stir to coat the vegetables in the flour.
Immediately after, pour in vegetable broth. Turn off the sauté setting. Cover your instant pot and place the valve in the “sealing” position. Pressure cook on high for 1 minute.
Allow to naturally release the pressure for 5 minutes before switching the valve to the “venting” position and manually releasing the remaining pressure.
Stir in coconut milk and cheddar cheese.
Serve soup hot garnished with extra cheddar cheese and sliced green onions.

Notes

Low sodium chicken broth can be used in place of the vegetable broth.
You can also use heavy cream in place of the coconut milk, but I prefer the coconut milk for a lighter version.

Nutrition