Broccoli Soup in the Instant-Pot


Broccoli Cheddar Soup (Instant Pot)


2 tablespoons of butter

1 medium sweet onion, peeled and chopped

1 large carrot, peeled and chopped

2 cloves of garlic, chopped

1 large bunch of broccoli, coarsely chopped

½ cup of chardonnay

3 cups chicken broth

1 teaspoon of sea salt

½ teaspoon of ground black pepper

Pinch of ground nutmeg

½ cup of whole milk (although I used a some watered down heavy cream)

1 cup sharp Cheddar cheese (I added more cheese just because)


Press the Sauté button on the Instant Pot and heat the butter.  Add onion, carrot, and garlic.  Sauté for 5 minutes until the onions and translucent.  Add the broccoli.  Continue to sauté for 3 minutes until broccoli starts to become tender.  Add wine, broth, salt, pepper, and nutmeg. Press the Adjust button to change the temperature to Less and simmer for 5 minutes.  Lock lid.

Press the Manual button and adjust the time to 10 minutes.  When the timer beeps, quick-release pressure until the float valve drops, and then unlock the lid.

Add milk and cheese.  In the Instant Pot, puree the soup with an immersion blender or use a stand blender and puree in batches (I like to puree a bit, but I still prefer to keep small chunks of vegetables evident in the soup).

Ladle into bowls and serve warm.


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