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Instant Pot Broccoli Cheddar Zucchini Soup

Instant Pot Broccoli Cheddar Zucchini Soup in Just 20 Minutes

Enjoy a warm bowl of Instant Pot Broccoli Cheddar Zucchini Soup, a creamy and comforting delight that’s ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 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 oil for a lighter taste
  • 1 medium Yellow Onion diced into 1/4-inch pieces
  • 2 tablespoons Unsalted Butter
  • 2 leaves Bay Leaves

For the Veggies

  • 1 medium Carrot diced into 1/4-inch pieces
  • 3 cups Broccoli Florets cut into 1-inch pieces
  • 2 medium Zucchini cut into 1/2-inch half-moons
  • 1 teaspoon Fresh Thyme Leaves or thyme seasoning if needed

For the Flavor

  • 1/4 teaspoon Nutmeg freshly grated preferred
  • 1/2 teaspoon Black Pepper adjust to taste
  • 1/4 teaspoon Cayenne Pepper omit for mild flavor

For the Richness

  • 4 cups Vegetable Broth or chicken broth for non-vegetarian
  • 1 cup Whole Milk or non-dairy alternative
  • 2 cups Sharp Cheddar Cheese freshly shredded preferred

For Garnish

  • 1 teaspoon Fresh Thyme Leaves optional

Instructions
 

Preparation

  • Start by dicing the onion and carrot; cut broccoli florets and zucchini into the specified sizes.
  • In the Instant Pot, set it to sauté mode. Melt the butter and olive oil together, then add in the diced onions.
  • Cook for about 5 minutes until they turn translucent and fragrant.
  • Mix in the diced carrot, zucchini, bay leaves, fresh thyme, nutmeg, cayenne, salt, and black pepper. Sauté this mixture for an additional 5 minutes.
  • Pour in the vegetable broth and scrape the bottom to release any flavorful bits. Then, stir in the broccoli florets.
  • Lock the lid of the Instant Pot and set it to high pressure for 12-15 minutes.
  • Once the cooking time is up, quick-release the pressure. Discard the bay leaves and blend the soup until it reaches a chunky-creamy consistency using an immersion blender.
  • Switch the Instant Pot back to sauté mode. Gradually stir in the milk and shredded sharp cheddar cheese until smooth.
  • Ladle the soup into bowls and garnish with fresh thyme leaves if desired.

Notes

Optional: Top with croutons for added crunch.
Keyword Broccoli Cheddar Soup, comfort food, Instant Pot, quick soup, vegetarian soup, Zucchini Soup