Instant Pot Broccoli Cheddar Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli cheddar soup with vegetables in a velvety cheese sauce. Made in an Instant Pot for quick weeknight dinners. Reminiscent of restaurant versions but made at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tbsp butter
- 1 medium yellow onion, diced
- 2 or 3 celery ribs, diced
- 2 or 3 carrots, match-stick style or grated or diced
- 4 cups coarsely chopped fresh broccoli florets
- 3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 (8 oz) block of sharp cheddar, grated
- 1/2 tsp salt
- Freshly ground pepper, to taste
- Optional: cornstarch and water
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1m
- Sodium
- 831mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 178mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 831MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.