Craving pure comfort in a bowl? Look no further! This Instant Pot Broccoli Cheddar Stew is the culinary equivalent of a warm hug on a chilly day. It delivers all the rich, cheesy goodness of the classic soup you love, but it comes together in a flash thanks to the magic of the Instant Pot. In just 30 minutes, you can have a velvety, satisfying stew that’s packed with flavor, low in carbs, and guaranteed to become a new family favorite. Let’s get cooking!
Ingredients
• 1 tbsp Butter / 15g
• 1 medium Onion, sliced
• 2 cloves Garlic, minced
• 2 tbsp Cream Cheese / 30g, softened
• 2 cups Vegetable or Chicken Broth / 480ml
• 2 cups Broccoli Florets / 200g, chopped
• 1/2 cup Single Cream or Heavy Cream / 120ml
• 1 cup Sharp Cheddar Cheese / 110g, shredded
• Salt and Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function on medium heat. Add the butter. Once melted, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Add the minced garlic and cook for one more minute until fragrant.
4. Turn off the Sauté function. Add the softened cream cheese and stir until it melts completely into the onions.
5. Pour in the broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the chopped broccoli.
6. Secure the lid, ensure the steam release valve is set to ‘Sealing,’ and select the ‘Manual’ or ‘Pressure Cook’ setting. Cook on high pressure for 3 minutes.
7. Once the cooking time is complete, carefully perform a quick release of the pressure. Once the pin drops, open the lid.
8. Stir in the single cream, followed by the shredded cheddar cheese. Continue stirring gently until the cheese is fully melted and the stew is smooth and creamy.
9. Season with salt and pepper to taste. Serve immediately, garnished with extra cheese if desired.
Nutritional Information
• Per Serving: Calories 285 | Total Fats 24g | Net Carbs: 2g | Protein 12g | Fiber: 1g
Pro Tips
• For a smoother, soup-like consistency, use an immersion blender to partially or fully blend the stew before adding the cheese.
• Use freshly shredded cheddar cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the stew grainy.
• A pinch of mustard powder or nutmeg added with the broth will intensify the cheesy flavor and add a wonderful depth.
FAQ
Q: Why is my broccoli cheddar stew grainy
A: A grainy texture is often caused by using pre-shredded cheese, which contains anti-caking agents. For the smoothest, creamiest result, we highly recommend shredding your own sharp cheddar cheese from a block as mentioned in the pro tips.
Q: Can I use frozen broccoli for this recipe
A: Yes, you can use frozen broccoli florets instead of fresh. There is no need to thaw them first. Simply add them directly to the Instant Pot as instructed in step 5. The pressure cooking time remains the same.
Q: How can I make this stew smoother like a soup
A: For a smoother, more soup-like consistency, use an immersion blender after the pressure cooking is complete but before you add the cream and cheese. You can blend it partially for some texture or fully for a completely velvety soup.
Q: Is this broccoli cheddar stew keto-friendly
A: Absolutely! With only 2g of net carbs per serving, this Instant Pot Broccoli Cheddar Stew is a perfect low-carb and keto-friendly meal that’s both satisfying and delicious.
