Instant Pot Broccoli Cheddar Zucchini Soup for Cozy Evenings
This Instant Pot Broccoli Cheddar Zucchini Soup is comforting, nutritious, and easy to prepare, perfect for cozy evenings.
Equipment
- - Instant Pot
Ingredients
For the Soup
- 2 tablespoons Extra Virgin Olive Oil Can substitute with canola oil.
- 1 medium Onion Diced, use yellow onion for best flavor.
- 1 medium Carrot Diced into 1/4-inch pieces.
- 4 cups Broccoli Florets Cut into 1-inch florets.
- 1 medium Zucchini Cut into 1/2-inch half-moons.
- 1 tablespoon Fresh Thyme Leaves Can substitute with dried thyme.
- 1/4 teaspoon Cayenne Pepper Omit if sensitive to spice.
- 1/4 teaspoon Nutmeg Freshly grated is recommended.
- 4 cups Vegetable Broth Use low-sodium for better control.
- 2 leaves Bay Leaves Remove before blending.
- to taste Kosher Salt
- to taste Black Pepper
- 2 tablespoons Butter Kerrygold Unsalted Preferred.
- 1 cup Sharp Cheddar Cheese Freshly shredded.
- 1 cup Whole Milk Can substitute with non-dairy milk.
Instructions
Preparation Steps
- Dice the onion and carrot, then cut the broccoli into florets and slice the zucchini into half-moons.
- Set your Instant Pot to sauté mode and heat the butter and olive oil until shimmering.
- Add in the diced onion and sauté for about 5 minutes until it turns translucent.
- Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper. Cook for an additional 5 minutes.
- Carefully add the vegetable broth, followed by the broccoli and bay leaves. Mix well and secure the Instant Pot lid.
- Set the Instant Pot to high pressure for 12-15 minutes.
- Once done, quick-release the pressure and gently remove the bay leaves.
- Use an immersion blender to blend the soup to your preferred consistency.
- Return to sauté mode and gradually stir in the whole milk and cheddar cheese until melted and smooth.
- Adjust the seasonings to taste, then ladle the soup into bowls and serve hot.
Notes
Pair with crusty bread for a delightful dip!