This broccoli and cheddar cheese soup using the pressure cooker is a delicious treat. You’ll love the great taste of broccoli mixed with cheddar cheese—a great comforting soup for those cold fall days. It would be best if you tried this soup.
How to make this broccoli and cheddar soup
- 1 tablespoon of olive oil
- 1 onion, coarsely chopped
- 2 cloves of garlic, minced
- 6 to 7 cups large broccoli chunks
- 4 cups chicken broth
- 1 large potato in pieces
- 1 tbsp. dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups of grated strong cheddar cheese
- 1/2 cup sour cream or cream
- Cook the onion in oiled until it becomes translucent in the “Sauté” mode. Add garlic and continue cooking for 1 minute. Press the “Cancel” button to stop the “Sauté” mode.
- Add vegetables, broth, and seasonings.
- Close the lid. Set the valve to the “Sealing” position.
- Press the “Manual” or “Pressure Cook” button and set the cooking time for 8 minutes at high pressure.
- When cooking is finished, lower the pressure quickly by moving the valve to the “Venting” position (see note).
- Open the lid when unlocked and puree with a stirring rod or blender.
- Stir in cheese and cream and mix well. Serve with homemade garlic croutons.
- You are free to switch to another variety of cheese; the options are unlimited.
- To help the cheese melt more easily, it is better to grate your cheese yourself rather than using store-bought grated cheese.
- You can serve this soup with ground pepper, a little extra cheddar cheese, and garlic croutons.
- This soup will last 3 to 4 days in the refrigerator. Reheat it in the microwave or a small pot on the stove. It will last 3 months in the freezer (do not add cream before freezing). You can let it defrost in the refrigerator or the microwave and reheat it as you wish.