Delicious Instant Pot Broccoli and Cheese Soup

You need this soup in your life.

The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!

Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.

I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.

It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.

If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.

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Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 4 Cups of Broccoli (I used Frozen)
  • 1 Cup of Chopped or Matchstick Carrots
  • 1 Medium Sized Onion, diced
  • 2 Tablespoons of Butter
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 4 Ounces of Cream Cheese
  • 1/4 Cup of Cornstarch
  • 1/4 Cup of Cold Water
  • 1/4 Teaspoon of Ground Black Pepper
  • 1/4 Teaspoon of Salt (add as needed)
  • 1/4 Teaspoon of Paprika
  • 1/4 Teaspoon of Dry Mustard
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
  2. Add garlic and cook until fragrant. About a minute.
  3. Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
  4. Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
  5. When the one minute has ended, use the quick pressure release.
  6. Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
  7. Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
  8. Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
  9. Serve and Dobrou Chut’!

Creamy Sausage, Tomato, and Parmesan Soup (Keto-friendly)

During my exploration of Keto-friendly soups, I came across this decadent soup.

When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.

There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.

Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.

Soups are wonderful because you can add whatever you have in the fridge.

In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1 lb Italian Sausage
  • 1 medium White Onion, diced
  • 4 to 5 Cloves of Garlic, minced
  • 8 oz can of Tomato Sauce
  • 1 teaspoon of Italian Seasoning
  • 4 medium Roma Tomatoes, diced
  • 1/2 cup of Cream Cheese
  • 1 cup of Chicken Broth
  • 1 cup of Heavy Cream
  • 1/4 of Parmesan

The How-To:

  1. Brown sausage in Instant Pot using the Saute setting.
  2. Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
  3. Turn off Saute setting.
  4. Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
  5. Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.
  6. Finally, add the heavy cream and Parmesan cheese.
  7. Serve and Dobrou Chut’!