Try this Instant Pot Broccoli Cheese Soup recipe, or contribute your own.
Suggest a better descriptionPress the Sauté button on the Instant Pot and add the butter. When the butter is melted stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent
Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain.
Add the broccoli to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.
At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and dijon and stir until incorporated.
Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste.
Optional: at this point I like to take half the soup and blend until smooth and creamy and then add it back to the pot, it makes for a thicker soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 391 | ||
Calories from Fat: 218 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.2g | 32 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 70.9mg | 22 % | |
Sodium 2537.8mg | 88 % | |
Potassium 745mg | 20 % | |
Total Carbohydrate 29g | 9 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 23.4g | ||
Protein 18.4g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 391
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