This recipe is sure to please anyone who loves Broccoli cheese soup. It's so simple, and done in no time. It's great to have waiting when you come home, or on the weekends when it's chilly outside, and soup is on the menu. You're gonna' love this!
Course Dinner
Cuisine American
Keyword instant pot, soup
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 8
Calories 389kcal
Ingredients
6cupsof chicken broth
1large sweet onion - cut in half and sliced
6cupsof Broccoli florets - washed and preparedwe chopped ours, but you can leave them whole if preferred
2cupsof shredded carrots
1Tablespoonof minced garlic
2cupsof heavy cream
1cupof shredded Parmesan cheese
1cupof shredded Cheddar jack cheese
½cupof Swiss cheese
1teaspooncoarse ground garlic salt
1teaspoonof seasoned pepper
¼teaspoonof white pepper
Instructions
Add the list of ingredients from the chicken broth to the garlic to the Instant Pot. Be sure to leave out the heavy cream and cheeses. Give it a good stir to mix. Place lid on INSTANT POT until it beeps and locks. Make sure the pressure Valve is set to 'SEALING', and press the 'SOUP' setting. Allow the Instant Pot to build and release pressure automatically. When soup is done, Pot will beep and go to KEEP WARM. Stir in heavy cream and cheese and allow to melt. The soup will also begin to thicken up as it cools and the cheese melts.When you're ready to serve the soup, simply remove the lid, stir well, and place in bowls. You can serve topped with cheese, green onions, bacon, or your favorite toppings. Enjoy!