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!
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!).