Ingredients
- 1 cup onions, chopped
- 1 tbsp Minced Garlic
- 32 oz reduced-sodium vegetable broth
- 3 cups broccoli florets,
- 1 cup Heavy Whipping Cream
- 2 cups shredded sharp cheddar cheese
- 2 oz Cream Cheese
- 2 tbsp Butter
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Place chopped broccoli, onions, garlic, vegetable broth, butter, salt, and pepper into the Instant Pot liner.
- Secure the Instant Pot lid and cook under high pressure for 3 minutes. When the cooking time is complete, manually release all pressure from the pot.
- Remove the lid and select Saute. Stir in the heavy whipping cream and cubed cream cheese.
- Slowly add in the shredded cheddar cheese a bit at a time while stirring to prevent it from clumping.
- Once the cheese is incorporated into the soup, turn off the Instant Pot.
- Ladle the Instant Pot Broccoli Cheddar Soup into a bowl, garnish, and serve.
Nutrition
Calories: 391kcal | Carbohydrates: 11g | Protein: 12g | Fat: 34g | Fiber: 2g | Sugar: 5g