Go Back
–+ servings
Instant Pot Broccoli Cheddar Stew – vegetarian recipe
Stav Kogan

Instant Pot Broccoli Cheddar Stew

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 vel
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp Butter / 15g (0.53 oz)
  • 1 medium Onion, sliced
  • 2 cloves Garlic, minced
  • 2 tbsp Cream Cheese / 30g (1.06 oz), softened
  • 2 cups Vegetable or Chicken Broth / 480ml
  • 2 cups Broccoli Florets / 200g (7.1 oz), chopped
  • 1/2 cup Single Cream or Heavy Cream / 120ml
  • 1 cup Sharp Cheddar Cheese / 110g (3.9 oz), shredded
  • Salt and Black Pepper, to taste
  • 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.

Method
 

  1. Directions
  2. Set your Instant Pot to the Sauté function on medium heat.
  3. Add the butter.
  4. Once melted, add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.
  5. Add the minced garlic and cook for one more minute until fragrant.
  6. Turn off the Sauté function.
  7. Add the softened cream cheese and stir until it melts completely into the onions.
  8. Pour in the broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
  9. Stir in the chopped broccoli.
  10. Secure the lid, ensure the steam release valve is set to 'Sealing,' and select the 'Manual' or 'Pressure Cook' setting.
  11. Cook on high pressure for 3 minutes.
  12. Once the cooking time is complete, carefully perform a quick release of the pressure.
  13. Once the pin drops, open the lid.
  14. Stir in the single cream, followed by the shredded cheddar cheese.
  15. Continue stirring gently until the cheese is fully melted and the stew is smooth and creamy.
  16. Season with salt and pepper to taste.
  17. Serve immediately, garnished with extra cheese if desired.

Nutrition

Calories: 285kcalCarbohydrates: 2gProtein: 12gFat: 24g

Tried this recipe?

Let us know how it was!