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November 7, 2017

Instant Pot Skinny Broccoli Cheddar Soup

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Instant Pot Skinny Broccoli Cheddar Soup–a healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.  

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Instant Pot Skinny Broccoli Cheddar Soup--a healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart. 

Instant Pot Skinny Broccoli Cheddar Soup

Sometimes I just want a bowl of thick and creamy soup. But I don’t want all the calories that come from a regular cream-based soup that has lots of butter, flour and cream in it. Enter into the picture this instant pot skinny broccoli cheddar soup. It is a perfect lunch on a cold day. It warms you up and gives you nutrition too. By using pureed yellow potatoes as the base of the soup we are able to save calories and have a thick and creamy soup.

More healthy Instant Pot recipes

Instant Pot Feta Dill Sweet Potato Mash–perfect side dish for Thanksgiving!

Instant Pot Spaghetti Squash–my favorite way to eat low cal “noodles”

Instant Pot Greek Yogurt–I’m totally addicted to this yogurt. I eat it everyday for breakfast with banana and granola.

Pressure Cooker Vegan Chili from Eat Within Your Means

Healthy Instant Pot Beef Stew from Slender Kitchen

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Instant Pot Skinny Broccoli Cheddar Soup--a healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.  

What Pressure Cooker Did You Use?

To make Instant Pot Skinny Broccoli Cheddar Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.

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Instant Pot Skinny Broccoli Cheddar Soup


★★★★

4 from 2 reviews

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus time to come to pressure)
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
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Description

A healthier version of a very popular soup. Because the base of the soup is made of yellow potatoes instead of butter, flour and cream this soup is gluten free and lighter than it’s original counterpart.  


Ingredients

Scale
  • 2 Tbsp butter
  • 1 medium yellow or white onion, diced
  • 2 green onions, green and white parts all diced up
  • 2 garlic cloves, minced
  • 2 cups chicken broth (or vegetable broth)
  • 1 lb yellow potatoes, peeled and cut into cubes (I used 3 medium potatoes)
  • 1/4 tsp ground thyme
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1 (16 oz) package frozen broccoli
  • 2 oz sharp cheddar cheese
  • 1/2 cup milk or half and half (plus more, if needed)
  • Salt and pepper to taste

Instructions

  1. Turn your Instant Pot to the saute function (the highest setting) and melt the butter. When butter is melted add in the diced onion and saute for 3 minutes. Add in the green onions and garlic and saute for another minute. Turn off the saute function.
  2. Add in the broth, potatoes, thyme, salt and pepper. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button (high pressure) and set the timer to 5 minutes. When the timer beeps do a quick release by moving the valve to “venting.”
  3. Open the package of broccoli and place the contents in a colander. Run hot water over the broccoli for a minute. Open the lid of the pressure cooker and carefully pour the contents into a blender (or you can use an immersion blender). Puree until smooth (vent the lid). Pour in 3/4 the package of frozen broccoli. Pulse 3-4 times until you get the soup to your desired consistency.
  4. Pour contents of blender back into the Instant Pot. Add in the grated cheddar, the milk and
    the rest of the broccoli florets. Add in more milk, if needed to achieve desired thickness. Salt and pepper to taste. Ladle into bowls and serve.

Notes

To make Instant Pot Skinny Broccoli Cheddar Soup I used my 6 quart Instant Pot Duo 60 7 in 1. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker.

  • Category: Soup
  • Method: Instant Pot

Nutrition

  • Calories: 198
  • Sugar: 4 grams
  • Sodium: 459 mg
  • Fat: 9 grams
  • Carbohydrates: 24 grams
  • Protein: 9 grams

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11 Comments Filed Under: All Recipes, Healthy, Instant Pot, Soups Tagged With: 5 stars, 0-2 hours, instant pot

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Comments

  1. Staci Otero says

    October 10, 2021 at 3:43 pm

    What is the actual service size? 1 cup?

    Reply
  2. Sandy says

    August 29, 2020 at 6:54 pm

    I made it today and it was Delicious and hearty. Would make it again.

    ★★★★

    Reply
    • Karen says

      August 31, 2020 at 6:14 pm

      So glad to hear it Sandy!

      Reply
  3. Marcia says

    July 22, 2019 at 9:15 pm

    This soup is delicious & so much lighter than other broccoli cheese soups. I made some changes. I ddoubled the recipe because my husband adores soup. I didn’t peel the potatoes because the skin has a lot of vitamins and it all gets pulverized later on. I added an one extra garlic clove. I used fresh broccoli cooked in the Instant Pot, setting the pot to Manual, no time, & did an NPR when done. I used an immersion blender in the Instant Pot to pulverize the soup & then broccoli. With an immersion blender it’s not necessary to use a blender. I used less than half of the salt. I used 3/4 cup of half & half & 1/2 cup skim milk. As it is reheated I’ll add a little more skim milk.

    ★★★★

    Reply
    • Karen says

      July 23, 2019 at 10:11 am

      Glad you liked it! Thanks for sharing your experience.

      Reply
  4. Klt says

    December 20, 2018 at 4:54 pm

    OMG! Used my 3 quart mini & 1/2’d the recipe. L-O-V-E . Thanks for sharing🍲

    Reply
    • Karen says

      December 20, 2018 at 6:48 pm

      So glad to hear!

      Reply
  5. Julia Miller says

    September 26, 2018 at 5:21 pm

    Can I use fresh broccoli instead of frozen?

    Reply
    • Karen says

      September 29, 2018 at 5:24 pm

      You probably could. If you want actual chunks of broccoli you can cook them separately by steaming them on the stove or microwave. If you don’t care if it’s disintegrated broccoli you could throw an entire head of broccoli into the pot and just smash it up with everything else.

      Reply
  6. Judy Dunning says

    November 15, 2017 at 10:34 pm

    I tried the skinny broccoli cheese soup as my first IP meal. It was great. I added more broth when we had the leftover soup and we enjoyed it that way too. If I double the recipe do I need to process it longer. I’m eager to try more of your one pot dinner recipes.

    Reply
    • Karen says

      November 16, 2017 at 4:43 pm

      No need to add cooking time if you double the recipe. It will just take more time to come to pressure.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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