Craving a bowl of pure comfort that’s both incredibly easy and ridiculously delicious? Look no further! This Instant Pot Broccoli Cheddar Stew is the answer to your cozy-meal dreams. In just 30 minutes, you can whip up a velvety, cheesy stew packed with tender broccoli and savory goodness. It’s the perfect low-effort, high-reward dinner for a busy weeknight when you need something warm, satisfying, and guaranteed to please everyone at the table.
Ingredients
• 2 tbsp. butter / 28g
• 1 sliced onion / approx. 150g
• 2 cloves garlic, minced
• 2 tbsp. cream cheese / 30g, softened
• 2 cups broth / 480 ml, vegetable or chicken
• 2 cups chopped broccoli / approx. 200g
• 1/2 cup single cream / 120 ml
• 1 cup shredded sharp cheddar cheese / 113g
• Salt and pepper to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Add the butter and allow it to melt completely in the base of the pot.
3. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until it has softened and become translucent.
4. Stir in the minced garlic and continue to cook for one more minute until fragrant, being careful not to let it burn.
5. Add the softened cream cheese, stirring constantly until it melts smoothly into the onions and garlic to form a creamy base.
6. Pour in the broth, add the chopped broccoli, and stir to combine. Finally, stir in the single cream.
7. Secure the lid, ensure the steam valve is set to ‘Sealing,’ and cook on the ‘Stew’ or ‘Manual/Pressure Cook’ setting for 10 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes before carefully performing a quick release to vent any remaining steam.
9. Open the lid and stir the stew. Gradually mix in the shredded cheddar cheese until it’s fully melted and the stew is smooth and creamy. Season with salt and pepper to taste before serving hot.
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 stirring in the cheese.
• Use freshly shredded sharp cheddar from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• Add a pinch of nutmeg or smoked paprika along with the garlic to enhance the cheesy flavor and add a touch of warmth.
• For a protein boost, stir in shredded rotisserie chicken or crispy bacon bits at the very end with the cheese.
FAQ
Q: Is this Instant Pot broccoli cheddar stew keto-friendly
A: Yes, with only 2g of net carbs per serving, this stew is an excellent keto-friendly and low-carb option. To ensure it fits your macros, always check the labels on your specific brand of broth and cream.
Q: Why did my broccoli cheddar stew turn out grainy
A: A grainy texture is usually caused by using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. For the best velvety consistency, use a block of sharp cheddar and shred it yourself just before adding it to the stew.
Q: Can I make this recipe on the stovetop instead of an Instant Pot
A: Absolutely. To make this on the stovetop, sauté the onion and garlic in a large pot. Stir in the cream cheese, broth, broccoli, and cream. Bring the mixture to a simmer and cook for 15-20 minutes until the broccoli is tender. Remove from heat before stirring in the cheese until melted.
Q: Can I use frozen broccoli for this stew
A: Yes, you can substitute frozen broccoli florets for fresh ones without any issues. There is no need to thaw them beforehand; simply add them directly to the Instant Pot as instructed in the recipe. The pressure cooking time remains the same.
