INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP

Instant Pot® Broccoli-Potato-Cheese Soup image

This Instant Pot® broccoli, potato, and cheese soup is easy-peasy.

Provided by peloquinswife

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 teaspoon vegetable oil
1 medium onion, chopped
2 (14 ounce) cans chicken broth
1 (16 ounce) package frozen shredded potatoes
1 pound broccoli, cut into florets
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
1 cup shredded Cheddar cheese
½ cup half-and-half

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