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Instant Pot Broccoli Cheddar Soup
5 from 4 votes
Servings: 6

Instant Pot Broccoli Cheddar Soup

By Heather
This instant pot broccoli cheddar soup is protein-packed and could not be easier! Each serving of this delicious soup gives you 33 grams of protein and 7 grams of fiber. So much goodness for the whole family! Filled with frozen broccoli, white beans, bone broth, and of course, cheddar cheese, this easy soup recipe is comforting and nourishing. Top with a little bacon for good measure, serve in a bread bowl or add some easy no-knead einkorn bread, and dinner is served!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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Ingredients 

Instructions 

  • Set the instant pot to SAUTÉ and when hot, add the bacon. Cook until the bacon is crisp, flipping once. Remove from the instant pot and set aside to cool. Once cool, break the crisp bacon into small pieces to top the soup with when it is done.
  • Leave about 1 tbsp of bacon grease in the base of the instant pot, and add the diced onion. Saute for 2 minutes, then turn the instant pot OFF.
  • Add the frozen broccoli, white beans, broth, sea salt, garlic granules, and pepper. Stir to combine.
  • Place the lid on the instant pot, and make sure the valve is set to sealing.
  • Cook on MANUAL high pressure for 2 minutes.
  • Once the 2 minutes of high-pressure cooking is done, open the valve and allow a quick release (watch out for the steam!).
  • Add the shredded cheese, and blend with an immersion blender, or in batches in a blender or food processor.
  • You can serve this cheesy soup right topped with the crispy bacon bits and your favorite bread!

Nutrition

Calories: 460kcal, Carbohydrates: 25g, Protein: 33g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 79mg, Sodium: 861mg, Potassium: 550mg, Fiber: 7g, Sugar: 1g, Vitamin A: 756IU, Vitamin C: 1mg, Calcium: 620mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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