Instant Pot Skinny Broccoli Cheddar Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter broccoli cheddar soup made with potato base instead of cream and flour. The pressure cooker makes it quick while maintaining the classic cheesy, vegetable-forward flavor.
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Nutrition & ingredients
Ingredients
serves 5- 2 Tbsp butter
- 1 medium yellow or white onion, diced
- 2 green onions, green and white parts all diced up
- 2 garlic cloves, minced
- 2 cups chicken broth (or vegetable broth)
- 1 lb yellow potatoes, peeled and cut into cubes (I used 3 medium potatoes)
- 1/4 tsp ground thyme
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 (16 oz) package frozen broccoli
- 2 oz sharp cheddar cheese
- 1/2 cup milk or half and half (plus more, if needed)
- Salt and pepper to taste
At a glance
PER SERVING · TIME 25M
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
- 5m
- Sodium
- 996mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 720mg
- Calcium
- 193mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.