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Instant Pot Broccoli Cheddar Zucchini Soup

Instant Pot Broccoli Cheddar Zucchini Soup for Cozy Nights

This Instant Pot Broccoli Cheddar Zucchini Soup is a comforting meal perfect for chilly evenings, combining wholesome ingredients for a quick and delicious dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course sides
Cuisine American
Servings 4 bowls
Calories 320 kcal

Equipment

  • - Instant Pot

Ingredients
  

For the Base

  • 2 tablespoons Extra Virgin Olive Oil or Canola
  • 2 tablespoons Unsalted Butter
  • 1 medium Yellow Onion diced into 1/4-inch pieces
  • 1 medium Carrot diced into 1/4-inch pieces
  • 2 cloves Garlic minced (optional)

For the Soup

  • 4 cups Veggie Broth preferably low-sodium
  • 2 leaves Bay Leaves discard after cooking
  • 1 teaspoon Black Pepper adjust to taste
  • 1/4 teaspoon Cayenne Pepper can be omitted

For the Vegetables

  • 4 cups Broccoli Florets cut into 1-inch pieces
  • 2 medium Zucchini sliced into 1/2-inch half-moons
  • 2 teaspoons Fresh Thyme Leaves or dried

For Creaminess

  • 1 cup Whole Milk or heavy cream
  • 1 cup Sharp Cheddar Cheese freshly shredded

Optional Garnish

  • 1 teaspoon Fresh Thyme Leaves

Instructions
 

How to Make Instant Pot Broccoli Cheddar Zucchini Soup

  • Prepare the Vegetables: Dice the onion and carrot, cut the broccoli into florets, and slice the zucchini into 1/2-inch half-moons.
  • Set the Instant Pot: Turn on the Instant Pot and select the sauté mode. Melt the butter and olive oil together.
  • Sauté the Base: Add the diced onion and sauté for about 5 minutes until translucent. Stir in the carrot, zucchini, thyme, nutmeg, cayenne, salt, and pepper.
  • Combine for Cooking: Pour in the veggie broth and toss in the broccoli and bay leaves. Stir to combine all ingredients.
  • Cook Under Pressure: Lock the lid in place and switch the Instant Pot to high pressure for 12-15 minutes.
  • Release Pressure Safely: Perform a quick-release of the pressure, ensuring the lid stays closed during this step. Discard bay leaves.
  • Blend for Texture: Using an immersion blender, blend the soup to your desired chunkiness.
  • Add Creaminess: Switch back to sauté mode and stir in the whole milk. Gradually add the cheddar cheese, mixing until melted and smooth.
  • Taste and Serve: Adjust the seasoning if needed and garnish with fresh thyme leaves before serving.

Notes

Serve with crusty bread or a fresh salad for a complete meal.
Keyword broccoli cheddar, comfort food, Instant Pot, soup, Vegetarian, zucchini