Instant Pot/ Soups/ Vegetarian

Vegetarian Instant Pot Broccoli Cheese Soup

Vegetarian Instant Pot Broccoli Cheese Soup

Vegetarian Instant Pot Broccoli Cheese Soup

Soups
By Mama Veggie Serves: 4-6
Prep Time: 15 minutes Cooking Time: 6-8 minutes, plus time to come to pressure. Natural release is 5 minutes

This hearty, homemade soup is a restaurant "copycat" favorite over here. It can be made quickly in the Instant Pot, which is what this recipe focuses on. This is a foundation recipe, however I recommend testing out a variety of your favorite savory herbs such as parsley, thyme, or rosemary to create your favorite custom variation.

Ingredients

  • 2 T. extra virgin olive oil
  • 2 medium shallots, diced
  • ½ large red pepper, diced small, divided
  • 1 t. garlic powder
  • Sea salt and black pepper, to taste
  • 1 large yellow potato, chopped small
  • 2 c. vegetable broth
  • 12-oz. bag frozen broccoli florets
  • 1 c. Monterrey Jack cheese, shredded
  • 2 c. sharp cheddar cheese, shredded
  • 1/3 c. heavy cream

Instructions

1

Add olive oil to Instant Pot inner cooking pot and select the “Sauté’ function. Use the “Adjust” button to select the “Normal” (medium) setting.

2

Once hot, add the diced shallot, all but 2 tablespoons of the red pepper, and garlic powder. Season with salt and black pepper, to taste, and stir to combine. Cook for 2-3 minutes, or until the vegetables start to soften.

3

Add the potatoes and continue cooking, stirring occasionally, for another 2-3 minutes or until the potatoes start to develop some color.

4

Deglaze the Instant Pot inner cooking pot by pouring in the vegetable broth and gently scraping the bottom with a rubber spatula to release the brown bits. Press the “Keep Warm/Cancel” button to turn off the Sauté function.

5

Add the frozen broccoli and cover. Lock the lid into place and make sure the vent is set to “Sealing.” Select the “Manual” setting and adjust setting to “High,” if necessary. Set cook time to 2 minutes.

6

When cook time is complete, allow the pressure to release naturally for 5 minutes, then do a quick release for any remaining steam before carefully removing the lid.

7

Add the cheese, one cup at a time, and stir until completely melted.

8

To prevent curdling, temper the heavy cream by add 2-3 tablespoons of the hot liquid from the Instant Pot to it before adding it to the soup. Stir to combine.

9

Taste and adjust seasonings, as needed. Serve immediately topped with additional shredded cheese and remaining red pepper on top. Enjoy!

Vegetarian Instant Pot Broccoli Cheese Soup

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