I thoroughly enjoy making soup’s at home, it freezes well and it’s great for quick meals, when you forget to cook. To make things even more simpler, the Magic pot aka Instant Pot reduces the cooking time. If you have picky veggie eaters (like my husband), through all your leftovers into the IP, with dried spices, veggie stock and puree it into a soup and that’s one healthy meal that anyone will eat. I’m a fan of broccoli, but I know it isn’t everyone’s cup of tea. Fortunately, this recipe is so delicious, you will have all those picky eaters going in for seconds.
If you are watching calories or want to make this recipe vegan, avoid the cheddar and substitute cashew or coconut milk for thickness. Also, red chili flakes blends well with this recipe and gives a spicy after taste to this recipe.
Instant Pot Broccoli Cheddar Soup
Course: Wholesome MealsDifficulty: Medium6-7
servings10
minutes10
minutesIngredients
3 Cups Chopped Broccoli
3 Cups Veggie Broth
1/2 Cup half and half or milk of your choice
1 Cup Shredded Carrots
1 Tbsp Minced Garlic
1/2 Chopped Onion
1/2 Tbsp Red Chili Flakes
2 Cups Shredded Cheddar
Dried Dill to garnish
Salt and Pepper to taste
Directions
- Turn on Saute mode in the IP and fry garlic and onions till it is golden brown.
- Gently add the rest of the veggies along with the spices and broth. Mix well!
- Turn on Pressure for 5 minutes and let it release naturally.
- Open with caution, puree content with a hand blender.
- Mix milk, cheddar and more salt at those point and saute for a few more minutes.
- Serve hot with dill, pepper, red chili flakes and more cheddar.
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