Broccoli Cheddar Soup (Instant Pot)
A healthier version of a classic favorite - without losing any of the creamy deliciousness! This recipe is super easy and made in a pressure cooker. It’s thickened with potato and lightened up with a little coconut milk. The texture is perfect!
To make on the stovetop, just do steps 2 through 3 in a large pot over medium-high heat. Instead of pressure cooking in step 4, let the soup boil in the pot for about 15 minutes or until veggies are soft and you can easily break apart the potato with a fork. Continue the recipe as written from there.
Recipe makes 4 servings
Ingredients
1 tbsp olive oil
1 yellow onion, chopped
2 large carrots, diced
1 bunch broccoli, chopped
1 medium (¾ lb) russet potato, peeled & diced
4 garlic cloves, minced
2 cups chicken broth
½ cup coconut milk, light
1 pinch cayenne
½ tsp salt
¼ tsp black pepper
6oz shredded red cheddar (this one is my favorite!)
Topping: chives, cheese, 4 pieces cooked (leave off for vegetarian)
Directions
Cut off the stem of the broccoli, chop & set aside. Cut the top of the broccoli into bite-sized pieces and set into a separate bowl.
Heat up the olive oil in the Instant Pot set to sauté mode. Add the onion, carrot, broccoli stems, and potatoes. Sauté for 3-5 minutes.
Add the garlic and sauté until fragrant, about 30 seconds.
Close the lid of the Instant Pot, set vent to “sealing” and turn on high pressure for 10 minutes. When it’s done, carefully release pressure and open the lid.
Use an immersion blender to blend the soup until smooth. Turn the setting to sauté again and mix in the coconut milk, cayenne, salt, and pepper. Add the broccoli florets and simmer until cooked but al-dente (about 5-8 minutes).
Add the shredded cheddar and stir until smooth and melted. Taste and see if you want to add any more salt or pepper.
Serve topped with cheese, bacon, and chives.
nutritional info
per serving: 390 calories | 22g fat | 30g carbs | 20g protein
