Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe
This time of year calls for soup and we can't get enough of this Instant Pot Copycat Panera Broccoli Cheddar Soup Recipe!
Serving6
Ingredients
- 1½ Tablespoon butter (unsalted)
- 1 onion, diced
- 6 cups broccoli
- 3 cups shredded carrots
- 3 celery stalks, diced
- 4½ cups chicken stock, (or vegetable broth)
- 8 ounces cream cheese
- 3 cups half and half cream
- 8-10 ounces shredded sharp cheddar cheese, (more or less, depending on how cheesy you prefer it)
- salt and pepper, to taste
Equipment
Instructions
- Press the SAUTE button in the bottom of the Instant Pot and let it heat up.
- Add in butter and let t melt, then add in diced onion and saute in butter until onion is translucent (about 2-3 minutes).
- Press CANCEL button and add broccoli, carrots, and celery. Pour in chicken stock on top.
- Place cream cheese on top of vegetables (no need to mix it in yet).
- Place the lid on top of the Instant Pot and move the valve to SEALING.
- Press the PRESSURE COOK button and set timer for 3 minutes.
- When the timer is done, let the Instant Pot do a NATURAL RELEASE for 5 minutes, then move valve to VENTING.
- Remove lid and mix cream cheese in with the vegetables.
- Add in shredded cheese and half and half and stir until all cheese is melted and the soup is creamy.
- Add salt and pepper as needed.
- Serve warm and enjoy!
Notes
We like to serve this soup with garlic bread and salad.
Nutrition
Calories: 540 kcal · Carbohydrates: 29 g · Protein: 24 g · Fat: 38 g · Saturated Fat: 23 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 118 mg · Sodium: 796 mg · Potassium: 1002 mg · Fiber: 5 g · Sugar: 11 g · Vitamin A: 12377 IU · Vitamin C: 88 mg · Calcium: 531 mg · Iron: 2 mg