Cheddar Broccoli Potato Soup in Your Pressure Cooker
This cozy pressure cooker soup blends baby-soft potatoes, tender broccoli, savory cheddar and cream into a warming bowl of comfort ready in under an hour.
Equipment
- 1 Pressure cooker
- 1 Medium saucepan
Ingredients
Main ingredients
- 5 ½ tablespoon butter divided
- 1 ⅓ cups chopped carrots about 3 medium-sized
- 1 cup chopped celery 2 stalks
- 1 cup chopped yellow onion 1 small
- 2 cloves garlic minced
- 3 cups low-sodium chicken broth
- 3 ½ cups peeled and cubed russet potatoes 2 large
- 3 cups chopped broccoli florets from about 2 heads
- ¼ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 6 tablespoon all-purpose flour
- 3 cups milk 1% or 2% works best
- ½ cup heavy cream
- 2 cups shredded sharp cheddar cheese 8 oz
- ⅓ cup finely shredded parmesan cheese 1 oz
Instructions
Instructions
- Melt 1 ½ tablespoon butter in your pressure cooker pot over medium heat.
- Add carrots, celery, and onion. Sauté until tender, about 6 to 8 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth, potatoes, thyme, salt, and pepper. Stir to combine.
- Lock lid, bring cooker to pressure, and cook for 8 minutes. Use quick release.
- Open lid, stir in broccoli. Lock lid and cook under pressure for another 2–3 minutes. Quick release again.
- In a separate pan, melt remaining butter.
- Stir in flour and cook for 1 minute to eliminate raw taste.
- Whisk in milk slowly and stir constantly for about 5 minutes until thick and smooth.
- Pour milk mixture into soup and stir to combine.
- Add cheddar cheese, stir until melted. Add parmesan and cream, stir everything together.
- Taste and adjust seasoning. Serve hot.
Notes
This soup won’t freeze well due to the dairy. Best to refrigerate up to 4 days. Use airtight containers and cool before storing. Reheat gently and whisk if cheese and cream separate.