This easy Instant Pot broccoli soup is made with sautéed onions, chicken stock, cream, and broccoli for a quick and easy comfort food. Make this simple and yummy dish right at home in your pressure cooker.
How do I prepare instant pot broccoli soup?
Once onions are translucent, add the remaining ingredients and pressure cook on high pressure for one minute.
Natural release for at least 5-7 minutes before venting.
What are things I can make with leftover broccoli soup?
Leftover soup makes an easy take-and-go lunch for work or easy leftovers with toast, salad, or extra veggies added in.
How many calories does broccoli soup have?
A cup of broccoli soup can have anywhere from 100 to 300 cal, depending on the ingredients.
This broccoli cheddar soup has 354 calories per serving.
How many carbs does broccoli soup have?
The typical broccoli cheddar soup will have anywhere from 5 to 20 g of carbohydrates per serving, depending on the recipe ingredients. This recipe has 9 g. total carbohydrates.
How long will broccoli soup keep in the fridge?
Broccoli cheddar soup will keep for up to 3 to 4 days in the refrigerator.
Can I freeze broccoli soup?
You can freeze this creamy soup for up to a month in an airtight freezer zippered bag.
How do I make broccoli soup in the slow cooker?
To make this recipe in the slow cooker, first add onions and butter and sauté.
Next, add all ingredients to the slow cooker/crockpot and cook on low setting for six hours or high setting for 3 to 4 hours.
What can I substitute for broccoli?
If you don’t have broccoli on hand, make this recipe with any of the following vegetable substitutes:
- Roasted poblano peppers
How to thicken broccoli soup if it’s too thin
To make a thick broccoli soup, add a teaspoon of cornstarch after pressure cooking and stir.
You may also add 1/2 cup of rice to this recipe and it will thicken significantly.
How to make broccoli soup extra creamy and cheesy
Cheese lover? Add freshly grated shredded cheddar cheese to the soup or add in some extra white cheddar cheese.
Like it super creamy? Add in 1/2 block room-temperature cream cheese after pressure cooking.
How to make soup have a thin consistency
For a thin consistency, and a bit of extra chicken broth or chicken stock to the soup.
What sides go with broccoli soup?
The best sides for broccoli soup include:
- Salad- try our classic chicken salad
- Grilled cheese
- Sautéed veggies
Instant Pot Broccoli Soup
- Pressure cooker
- 3 tbsp unsalted butter
- ½ yellow onion
- 2 tbsp cloved garlic minced
- 1 tsp salt
- 1 tsp freshly ground pepper
- 2 cups broccoli florets
- 1 cup matchstick carrots or carrot chips
- 32 ounces vegetable stock or chicken stock
- 1 cup grated cheddar cheese
- ½ cup heavy cream
- 8 oz cream cheese optional, extra creamy
- Melt butter on high sauté setting of Instant Pot. Add onions and sauté until translucent.
- Add other veggies, salt, pepper, garlic, and veggie (or chicken) stock.
- Cook on high pressure for 3 minutes, then release (vent).
- Add remaining ingredients and stir. Add cream cheese for extra creaminess.