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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!
Prep Time
15
minutes
mins
Cook Time
3
minutes
mins
Pressurize/Release Time
15
minutes
mins
Total Time
33
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
broccoli cheddar soup, copycat soup, Instant pot soup recipe, panera copycat recipe
Servings:
6
Calories:
540
kcal
Equipment
Instant Pot
Soup Ladle
Ingredients
1½
Tablespoons
unsalted butter
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
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