Buns in My Oven · by Karly Campbell★ 3.7 (6)
Instant Pot Broccoli Cheddar Soup
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 34%
CARBS 15G16% OF CAL
3G FIBER8G OTHER4G TOTAL SUGAR
FAT 29G69% OF CAL
16G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy broccoli cheddar soup made in a pressure cooker with broccoli, carrot, potato, and heavy cream. Comfort food ready in 15 minutes.
mainamericansoup🌀 blender🥘 pressure cookergluten free
View the full recipe on Buns in My Oven →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups chicken broth
- 12 ounces broccoli florets
- 1/2 cup grated carrot
- ½ cup instant mashed potato flakes
- 2 cups freshly shredded cheddar
- ½ cup heavy cream
- 1 teaspoon hot sauce (such as Frank's Red Hot)
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 34%
CARBS 15G16% OF CAL
3G FIBER8G OTHER4G TOTAL SUGAR
FAT 29G69% OF CAL
16G SAT13G 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
- 2m
- Cook
- 5m
- Sodium
- 1076mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 443mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 1076MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.