So, last fall I finally caved and bought myself a shiny new Instant Pot on Amazon Prime Day. I had been hearing so much about them and I thought what’s another kitchen appliance?! so with one click, it was mine forever.
I’ve used it a bunch since I first got it. I won’t say I use it three times a week, but I probably use it once a week in general. Some of my favorite things to make in my IP include steel cut oats (takes 3 minutes – seriously!), brown rice, pork shoulders/ribs, barbecue chicken thighs and soups like this. I still really love using my slow cooker for certain things, but I can’t deny the ease and convenience of the instant pot. My MIL also got one and we are always swapping recipes back and forth — it’s really fun!
Anyway, I first made this soup in December on a particularly dreary day. I had a bunch of broccoli to use up and wanted to get some quick nutrients into the kiddo. I sort of just added a bit of this and a bit of that, held my breath and pushed “manual” and it actually turned out! Since then, I’ve made this a couple times and finally got down to writing the actual recipe down to share with you guys.
It’s so easy! Just broccoli, a couple carrots and an onion cooked in bone broth then blended up with lots of cheddar cheese and cream. 🙂 This is the perfect soup to enjoy a loaf of really crusty, delicious bread with.
Since I already know I am going to get the questions in the comments on how to adapt this if you don’t have an instant pot, I will just go ahead and address that now. Just cook the broccoli, carrot and onion together in the broth until very tender then blend up with the cream and the cheese. It’s easy either way but definitely FASTER and more “hands off” if you prepare it in the IP.
Grayson adores this soup and slurps down his entire bowl every time I make it. He calls it his “special green soup” and it’s always a big hit. I can’t wait to experiment making more thick soups like this in my IP since our family eats a lot of them regardless of the season.
- 6 cups broccoli florets
- 1/2 onion chopped
- 4 cups chicken bone broth preferably homemade
- 2 carrots chopped
- 1 tsp garlic salt
- 1 1/2 cups grated cheddar cheese
- 1/4 cup heavy cream
- 1 tbsp olive oil
Add the olive oil to your instant pot and hit "saute" setting. When it gets hot, add the chopped onion and saute until translucent.
Press the off button, then add the carrots, broccoli and bone broth. Put top on instant pot and press manual mode for 4 minutes.
Do a NPR (natural pressure release) for an additional 4 minutes after the timer goes off then open pot. Carefully pour contents into a blender along with the cream and garlic salt and puree until smooth.
Lastly, add the cheese and stir until melted. Taste and adjust seasonings if desired. Enjoy with crusty bread!
Kalyn @ Goaloflosing.comMarch 2, 2017 at 6:47 am
Oh my, Jenna! This looks SO GOOD and it’s coming at the perfect time. Winter has seemingly returned in our area and this soup is definitely going to be on the menu, now! Thanks for sharing!
JessicaMarch 2, 2017 at 8:02 am
Thanks for providing this recipe! I keep forgetting to allow for the time it takes to get the pot up to pressure and underestimating how long a recipe will really take. Have you noticed that at all? The instant pot is also great for cooking a whole chicken, then shredding the meat and making the broth.
LisaMarch 2, 2017 at 8:48 am
SO HAPPY your back!!!!!!!
Christina @ montessoriishmom.comMarch 2, 2017 at 8:59 am
I never really thought about getting an instant pot, but steel cut oats in three minutes?? I need that in my life!
SanaMarch 2, 2017 at 10:40 am
I think everyone bough an IP that day! My mom has one and I have yet to use it. I think I will try it out with this recipe 🙂
LauraMarch 2, 2017 at 12:02 pm
Looks so delicious! And now I “need” an IP 🙂
ConnieMarch 2, 2017 at 7:11 pm
Made this tonight, and it was delicious! My toddler slurped it up, and we did too. Would love to see more of your IP recipes!
Joyce @ The Hungry CaterpillarMarch 3, 2017 at 12:43 pm
Wow. I’ve never worked with an instant pot–grad student budget, small kitchen–but it amazes me that your soup cooked in 4 minutes. I’d be slurping it up right there with Grayson!
MaryMarch 3, 2017 at 3:14 pm
I was so happy to learn of your return to blogging. And how fortuitous is the recipe. I bought an instpot a few weeks ago but am afraid to use it. I will do it this weekend. Thank you.
Laura WMarch 4, 2017 at 4:39 am
Please make more IP recipes!!!
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LGATXMarch 5, 2017 at 6:53 pm
Could you sub 2% Greek yogurt for heavy cream?
jennaMarch 6, 2017 at 9:32 am
I wouldn’t. It would make the soup too thick and give it a tang.
Lindsay @ the toasted pine nutMarch 5, 2017 at 10:15 pm
Perfect Prime Day purchase, in my opinion!! This soup looks incredible!! 🙂
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GinnySeptember 27, 2017 at 9:35 am
Thank you so much! I’ve had an IP in both of my homes for over a year and was too scared to try them. Just made this soup for lunch and it was incredible! Added, leeks, shallot and garlic with the onion and celery with the broccoli and carrots and it came out perfectly!!
HeatherDecember 18, 2017 at 5:08 pm
This recipe is so good! Making it for the second time tonight! Thanks so much.
BeccaJanuary 17, 2018 at 3:47 am
Hey Heather! Did you use manual low pressure or high pressure for the cooking? And do you have a trick to pouring from the IP into a blender? Want to try this out and get it perfect like you did! Thanks 🙂
Francie StaterDecember 18, 2017 at 6:39 pm
This soup had good flavor but was much too thin, not creamy at all even though I used 1 cup of cream and cut the broth to 3 cups. I won’t use this recipe again?
BeccaJanuary 17, 2018 at 3:44 am
Question before prepping this—is this manual 4 minutes on high or low pressure? How would you recommend pouring from IP into a blender, is there a trick? And including time for releasing pressure, what would total cook time be? Thanks and so excited to try this out!!
JenSeptember 29, 2018 at 5:47 pm
Delish! We used an immersion blender right in the pot to puree and doubled the cheddar cheese. Even the pickiest family member gave it a thumbs up!
KatieOctober 8, 2019 at 2:57 pm
We love this recipe! Do yo I think the broth could be reduced to 1 cup or so to make a thick broccoli cheese sauce for baked potatoes?
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