Pressure Cooker Broccoli Cheddar Soup
A creamy, cheesy broccoli cheddar soup that's made in the pressure cooker!
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 417kcal
- 1 head broccoli florets chopped off stem
- 4 carrots shredded
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 ½ cups vegetable/chicken broth either work!
- 2 tablespoons butter
- 3 tablespoons flour
- 3 cups milk I used whole milk
- 3 cups shredded cheddar cheese
- ½ teaspoon mustard powder
- salt and pepper to taste
Place broccoli florets, carrots, onion, garlic, and vegetable broth into your pressure cooker.
Cook on high for 12 minutes and do quick release of pressure.
While pressure cooker is cooking, make your cheese sauce.
Melt butter in medium saucepan over medium high heat.
Add flour and stir to combine with butter, and cook for 1 minute.
SLOWLY add milk, whisking continuously so it incorporates with the flour/butter.
Stir in cheese and mustard powder until cheese is melted.
Pour cheese sauce into pressure cooker.
Season with salt and pepper, as needed.
Enjoy!
Calories: 417kcal | Carbohydrates: 24g | Protein: 21g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 900mg | Potassium: 714mg | Fiber: 4g | Sugar: 11g | Vitamin A: 8515IU | Vitamin C: 94mg | Calcium: 619mg | Iron: 1mg