This Instant Pot® broccoli, potato, and cheese soup is easy-peasy.
Provided by peloquinswife
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.
Nutrition Facts : Calories 319 calories, Carbohydrate 33 g, Cholesterol 45.7 mg, Fat 21.9 g, Fiber 5.1 g, Protein 14.7 g, SaturatedFat 11.1 g, Sodium 1491.2 mg, Sugar 4.3 g
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