Piping Pot Curry · by Meeta Arora★ 4.9 (290)
Instant Pot Broccoli Cheddar Soup
NUTRITION · PER SERVING35M COOK
CAL 11%·PRO 21%
CARBS 17G32% OF CAL
4G FIBER24G SUGAR0G OTHER
FAT 12G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli and cheddar soup made in the Instant Pot with carrots and aromatic vegetables. Comfort in a bowl, ready in minutes.
mainamericansoup🥘 pressure cooker🥄 saucepan
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups Cheddar Cheese (grated, sharp preferred)
- 3 cups Broccoli (cut into small pieces )
- 1 cup Carrot (shredded)
- 1/2 cup Onion (diced)
- 2 tablespoon Butter
- 1 tablespoon Garlic (minced )
- 2 cups Broth (Veggie or Chicken)
- Salt (to taste)
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes
- 2 tablespoon All purpose flour
- 1 cup Milk (or cream)
At a glance
PER SERVING · TIME 35M
CAL 11%·PRO 21%
CARBS 17G32% OF CAL
4G FIBER24G SUGAR0G OTHER
FAT 12G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 816mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 374mg
- Calcium
- 138mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 816MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.