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Broccoli cheddar soup in a bowl with a cracker
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Cheddar Broccoli Soup Recipe

Creamy, velvety, smooth, cheesy soup full of broccoli flavor.
Course Soup
Cuisine American
Keyword broccoli cheddar, broccoli soup, cheddar broccoli soup, Instant pot, instant pot cheddar broccoli soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 237kcal
Author Christina

Ingredients

  • 2 cups broccoli florets cut into small bites
  • 1 cup carrots shredded
  • 1 onion diced
  • 1 package of cream cheese
  • 3 cups of chicken broth
  • 2 cups of shredded sharp cheddar cheese

Instructions

  • Add broccoli, carrots and onions to the instant pot.
  • Add chicken broth.
  • Add the block of cream cheese.
  • Place the lid on the instant pot and seal.
  • Use the manual setting, and set the timer for 4 minutes.
  • It will take about 10 minutes to reach pressure.
  • When the timer sounds, use the quick release valve.
  • Remove lid, add cheddar cheese and stir.
  • Turn the instant pot to saute.
  • Allow the soup to cook for about 3 minutes, but keep an eye on it and do not let it boil!
  • Turn the instant pot off, serve immediately.
  • Allow leftovers to cool to room temperature before stirring in an airtight container in the fridge.

Nutrition

Calories: 237kcal | Carbohydrates: 12g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 972mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2129IU | Vitamin C: 32mg | Calcium: 429mg | Iron: 1mg