Creamy and delicious broccoli cheddar soup made in the Instant Pot and ready in under 10 minutes! Serve with a slice of golden crusty bread or a homemade 2 ingredient dough bread bowl.
- 1 onion, chopped
- 1 large head broccoli, finely chopped
- 1 large carrot, grated
- 2 stalks celery, thinly sliced
- 4 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups Reduced-fat velveta cheese, plus more for garnish
- Baguette, for serving (optional)
Add onion, broccoli, carrots, celery, chicken broth, salt and pepper to a pressure cooker. Secure lid in place and turn the valve to "sealing."
Select "High Pressure" or manual and cook for 4 minutes. When the cooking time ends, turn off pressure cooker and use a quick release.
Turn pressure cooker on to "saute" and add the cubed Velveeta cheese. When the soup has thickened and all the cheese is melted the soup is ready. Use an immersion blender, food processor, or blender to puree the soup if you so desire.
Serve with baguette or bread bowl. (optional)
Serving Size: 1 cup
myWW: blue: 4; green: 4; purple: 4
- Category: Easy
- Method: Instant Pot
- Cuisine: American
- Serving Size: 1 cup
- Calories: 207
- Sugar: 8.3g
- Fat: 8.3g
- Saturated Fat: 4.7g
- Carbohydrates: 17.2g
- Fiber: 3.5g
- Protein: 17.8g
Keywords: instant pot broccoli cheddar soup