Instant Pot Broccoli Cheddar Soup Recipe

4.50 from 2 votes

Instant Pot Broccoli Cheddar Soup Recipe

Instead of gobs of high-fat ingredients, this soup features the creamy goodness of winter squash to help thicken the soup, and also add just a hint of sweetness.

Prep Time10

Cook Time11

Pressurize5

Total Time26

Course: Main Course

Cuisine: American

Keyword: healthy broccoli cheddar soup, low carb broccoli cheddar soup, pressure cooker broccoli cheddar soup

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
4 cups reduced-sodium chicken broth
2 cups peeled and cubed butternut squash
3 cups fresh broccoli florets
1/4 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup fresh grated cheddar cheese

Instructions

Add olive oil to inner pot and press Sauté button. Add the onion and stir occasionally until the onion is translucent and softened, about 3 minutes.
Stir in the the chicken broth, sqash, broccoli, garlic powder, salt and pepper.
Lock the lid in place and move the steam release handle to Sealing position. Choose Pressure Cook (HIGH Pressure) and adjust the time to 8 minutes.
Once the cook time is finished, move the steam release handle to Venting position and quick release the pressure, being careful to not get burned from the steam.
Remove the lid and stir in the shredded cheese. Puree the soup to desired consistency using a handheld immersion blender (stick blender) or in batches using your blender. If using your blender, be sure to work in small batches to reduce the chance of getting burned by the hot soup.
Ladle, or pour, soup into bowls.
Store any leftover soup in an airtight container in the refrigerator.

Notes

Serving size: 1-1/3 cups

WW Points: 3

Check your WW Points for this recipe and track it in the WW app.

4 PointsPlus (Old plan)

Make this soup vegetarian by substituting reduced-sodium vegetable stock for the chicken stock.

Substitute any winter squash for the butternut: pumpkin, acorn squash, delicata, spaghetti squash and kabocha would all work well.

Save time by picking up a bag of pre-cut butternut squash at the grocery store—I've seen it available in most stores, including Wal-Mart.

If you use frozen butternut squash, let it thaw in the refrigerator and then drain any excess water before adding to the recipe, otherwise your soup may end up on thin side.

Nutrition