Instant Pot Three-Cheese Broccoli Soup
A rich and creamy Instant Pot broccoli cheddar soup that's quick and easy to make, bringing together fresh vegetables and melted cheese for a comforting dish.
Ingredients
Main Ingredients
- 8 cups broccoli florets
- 1 large sweet onion, chopped
- 1 teaspoon minced garlic
- 1/3 cup Italian flat leaf parsley, finely minced
- 1 tablespoon coarse ground garlic salt
- 1 tablespoon seasoned pepper
- 6 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 cups half-and-half Can substitute with heavy cream or evaporated milk.
- 4 cups Colby Jack cheese, shredded
- 2 cups Parmesan cheese, shredded
- 1 cup Swiss cheese, shredded
Instructions
Preparation
- Press the Saute button on your Instant Pot and melt the butter. Add the diced onion and sauté until golden brown. Stir in the minced garlic and cook for 2 minutes before turning off the sauté setting.
- Pour in the chicken broth, scraping the bottom to release any flavorful bits. Then add the broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and paprika. Give it a good stir.
- Secure the lid and ensure the valve is set to 'SEALING.' Press the MANUAL button and set the cooking time for 8 minutes.
- Once the cooking is complete, let the pressure release naturally. After it beeps, switch the pressure valve from sealing to venting to ensure all steam has escaped.
- Remove the lid and stir in the half-and-half, Colby Jack, Parmesan, and Swiss cheeses. Mix well until all ingredients are combined and the cheese has melted.
- Allow the soup to sit for 10 minutes before stirring again. Serve it warm and enjoy!
Notes
For an extra touch, serve in warm bowls and garnish with extra cheese or fresh parsley. A loaf of crusty bread or a salad pairs nicely. Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for up to three months.