How long does it take to cook broccoli cheese soup in a pressure cooker?

Cooking time in a pressure cooker is significantly shorter than on the stovetop. Typically, it takes only about 5-7 minutes at high pressure, plus time for the pressure to build and release.

Can I use frozen broccoli in pressure cooker broccoli cheese soup?

Yes, you can absolutely use frozen broccoli. There's no need to thaw it beforehand. Just add it directly to the pressure cooker, and you may need to slightly increase the cooking time by a minute or two.

What is the best cheese to use for pressure cooker broccoli cheese soup?

Sharp cheddar cheese is a classic choice that provides a fantastic flavor. You can also experiment with other cheeses like Gruyere, fontina, or even a blend of cheeses for a more complex taste.

How do I prevent my pressure cooker broccoli cheese soup from being too watery?

To avoid watery soup, use just enough broth to cover the broccoli and vegetables in the pressure cooker. After cooking, you can thicken the soup with a cornstarch slurry (cornstarch mixed with cold water) or by blending a portion of the soup until smooth.

Pressure Cooker Broccoli Cheese Soup: 7 Easy, Proven Secrets

Name: Pressure Cooker Broccoli Cheese Soup: Easiest EVER!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large head broccoli, cut into florets (about 4 cups); 2 medium carrots, peeled and chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 cups sharp cheddar cheese, shredded; 2 tablespoons butter; 2 tablespoons all purpose flour; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, or to taste; Optional toppings: Shredded cheese, croutons, chopped green onions

Description

This pressure cooker broccoli cheese soup is a quick and easy take on a classic. Creamy, cheesy, and packed with flavor, it’s the perfect comfort food for a chilly day.

Ingredients

Scale

1 large head broccoli, cut into florets (about 4 cups)
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
2 tablespoons butter
2 tablespoons all purpose flour
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Optional toppings: Shredded cheese, croutons, chopped green onions

Instructions

Turn your pressure cooker to the sauté setting. Melt butter and add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add broccoli florets and chicken broth to the pressure cooker. Stir to combine.
Secure the lid of the pressure cooker and set it to high pressure for 5 minutes. Allow for natural pressure release for 10 minutes, then manually release any remaining pressure.
For a smoother soup, use an immersion blender to blend a portion of the soup. Alternatively, you can carefully transfer half of the soup to a regular blender and blend until smooth. Return the blended soup to the pressure cooker.
Turn the pressure cooker to the sauté setting. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
Season with salt and black pepper to taste. Stir well. Ladle pressure cooker broccoli cheese soup into bowls and garnish with your favorite toppings, such as extra shredded cheese, croutons, or chopped green onions.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Cuisine: American

Nutrition

Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 20g
Fiber: 4g
Protein: 15g
Cholesterol: 75mg

Keywords: broccoli cheddar soup, pressure cooker soup, cheese soup, quick soup