Instant pot broccoli and cheese soup
My instant pot broccoli and cheese soup is perfect now that the nights are drawing in. Served with crusty bread and totally delicious.
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Servings: 6
Calories: 484kcal
Equipment
- Instant pot
Ingredients
- 4 tbsp Butter I used salted.
- 1 Large Onion (diced)
- 1 tsp Chili flakes
- 4 Cloves Garlic (roughly chopped)
- 2 Medium Carrots (grated)
- 908 g Broccoli (cut into small florets)
- 800 ml Vegetable stock Chicken stock would be good, but the recipe would not be vegetarian.
- Season to taste
- 1 tbsp Cornstarch
- 200 g Cheddar cheese (grated)
- 300 ml Single cream (half and half) Double cream would also work.
Instructions
- Set the pot to saute and add the butter.
- When the butter is hot, add the diced onion and fry until softened (around 3 minutes).
- Now add the chili flakes and garlic followed by the carrot and broccoli.
- Add the stock and season to taste.
- Put the lid on the pot and set on high pressure for 1 minute. Leave under pressure for another 5 minutes and then do a quick release.
- Remove the lid and set the pot to saute. Remove around 3tbsp of liquid to a bowl with the cornstarch. Mix well together and then stir back into the pot. Stir constantly until it thickens (around 3 minutes).
- Now turn the pot off and stir in the cheese and cream.
- As soon as the cheese melts, serve and enjoy.
Video
Nutrition
Calories: 484kcal | Carbohydrates: 25g | Protein: 18g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 115mg | Sodium: 552mg | Potassium: 815mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5512IU | Vitamin C: 139mg | Calcium: 368mg | Iron: 2mg