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Pressure Cooker Broccoli Cheddar Soup is a rich and cheesy bowl of comfort that’s naturally gluten-free and ready in no time. People may think you let this cook for hours in a slow cooker, they’ll be surprised at how flavorful this thick, warming soup is for a dish that is ready in under 30 minutes.

Pressure Cooker Broccoli Cheddar Soup

Broccoli Cheddar Soup is a rich and cheesy bowl of comfort that’s naturally gluten-free and ready in no time. People may think you let this cook for hours in a slow cooker, they’ll be surprised at how flavorful this thick, warming soup is for a dish that is ready in under 30 minutes. Here’s how I make Pressure Cooker Broccoli Cheddar Soup.

Equipment Needed

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• electric pressure cooker (I used a 6qt Mealthy MultiPot)
• measuring cups
• measuring spoons
• silicone cooking spoon

Mealthy MultiPot 9-in-1 Programmable Pressure CookerPrepworks Magnetic Measuring SpoonsPyrex 3-Pc Glass Measuring Cup SetiNeibo Silicone Spoon With Stainless HandleSignature Fluted Ceramic Bowls, Set of 6

Ingredients

• 16 oz frozen broccoli cuts
• 16 oz frozen chopped broccoli
• 6 cups chicken broth
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 cups light cream
• 6 cups shredded sharp cheddar cheese

Instructions

Place half of the broth into the pressure cooker.

Place all of the frozen broccoli into the pot.

Add the seasoning to the pot.

Add the remainder of the broth to the pot.

Place the lid onto the pot and close it to seal it.

Set the pressure cooker to cook on the soup setting for 5 minutes, which is high pressure.

Once the cooking cycle has finished, do a quick pressure release.

Switch the pressure cooker to the saute setting.

Add in the cream and the shredded cheddar to the pot.

Heat until the cheese has melted, stirring occasionally.

Serve immediately.

Pressure Cooker Broccoli Cheddar Soup

Print

Instructions

Place half of the broth into the pressure cooker. Place all of the frozen broccoli into the pot. Add the seasoning to the pot. Add the remainder of the broth to the pot. Place the lid onto the pot and close it to seal it. Set the pressure cooker to cook on the soup setting for 5 minutes, which is high pressure. Once the cooking cycle has finished, do a quick pressure release. Switch the pressure cooker to the saute setting. Add in the cream and the shredded cheddar to the pot. Heat until the cheese has melted, stirring occasionally. Serve immediately.

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