Description
If you’re craving a cozy, creamy soup but don’t want to stand over the stove, this Instant Pot broccoli cheddar soup is about to become your new favorite dinner. It’s rich, comforting, and packed with vegetables, plus it gets a protein boost from a secret ingredient that makes it extra satisfying.
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour)
- 1/2 teaspoon smoked paprika
- 3 cups vegetable broth
- 4 cups chopped broccoli
- 2 cups 1% milk
- 1 cup low-fat cottage cheese
- 4 oz cheddar cheese, shredded (about 1 cup)
- Salt & pepper to taste
Instructions
- Turn on sauté mode. Melt butter, then cook onion, carrot, and celery for 5–6 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in flour and smoked paprika and cook for 1 minute to coat the vegetables.
- Add vegetable broth and broccoli, stir well, then seal the lid.
- Cook on HIGH pressure for 2 minutes, then quick release.
- Switch to sauté mode (low).
- Transfer 1 cup of soup to a blender. Add milk and cottage cheese and blend until smooth. (Allow steam to escape while blending.)
- Add the blended soup and shredded cheddar to the pot and stir until cheese is melted. Keep heat low to prevent curdling.
- Season with salt and pepper to taste and serve warm.