Are you ready to transform ordinary vegetables into a mind-blowing culinary experience? This Instant Pot Broccolini Broccoli Cheddar Soup is not just another soup - it's a creamy, cheesy masterpiece that will revolutionize your dinner routine in just 30 minutes! Imagine diving into a bowl of velvety, cheese-laden goodness that's packed with nutritious greens and can be whipped up faster than you can order takeout.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch broccolini, chopped
- 1 cup broccoli florets
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the broccolini into bite-sized pieces and set aside. Cut the broccoli into small florets and also set aside. Dice the onion and mince the garlic.
- Turn on your Instant Pot and select the 'Sauté' function. Allow it to heat up for a minute or two.
- Add a splash of olive oil to the pot, then add the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Stir in the minced garlic and sauté for an additional 1-2 minutes, being careful not to let it burn.
- Once the garlic is fragrant, add the chopped broccolini and broccoli florets to the pot. Stir well to combine with the onions and garlic.
- Pour in the vegetable broth, ensuring all the vegetables are submerged. Season with salt and pepper to taste.
- Close the lid of the Instant Pot and ensure the valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the timer for 5 minutes.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to 'Venting' to release the steam.
- After the steam has fully released and the pin drops, open the lid. Use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it and leave the rest as is.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy. Adjust seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with additional cheddar cheese or a sprinkle of black pepper if desired. Enjoy your delicious Instant Pot Broccolini Broccoli Cheddar Soup!
Tips
- Choose fresh, crisp broccolini and broccoli for the best flavor and texture.
- Don't rush the sautéing process - letting the onions and garlic caramelize adds depth to your soup.
- For an extra smooth texture, use an immersion blender. If you don't have one, a regular blender works too, but blend in batches carefully.
- Adjust the cheese quantity to your liking - more cheese means more indulgence!
- For a lighter version, you can substitute heavy cream with half-and-half or whole milk.
- Garnish with extra cheese, fresh cracked pepper, or even some crispy bacon bits for added excitement.
- Leftovers can be stored in the refrigerator for 3-4 days and reheat beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
