Broccoli Cheddar Gnocchi Soup in the Pressure Cooker
This creamy Broccoli Cheddar Gnocchi Soup blends tender gnocchi, fresh broccoli, and melted sharp cheddar into one comforting bowl made easy in the pressure cooker.
Equipment
- 1 Pressure cooker for cooking soup
- 1 Mixing spoon for stirring
Ingredients
Main ingredients
- 4 tablespoons Butter
- 1 Small white or sweet onion chopped
- 2 cloves Garlic minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup All-purpose flour
- 1 cup Whole milk
- 2 ½ cups Low-sodium chicken broth
- 1 cup Heavy cream
- 2 teaspoons Prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 Large carrot scrubbed and shredded
- 3 cups Raw broccoli florets stems trimmed
- 16 ounces Potato gnocchi
- 8 ounces Shredded sharp cheddar cheese or a mix with Monterey Jack
Instructions
Instructions
- Melt the butter in your pressure cooker over medium heat until it's all nice and gooey.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes, stirring often.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the mix and stir constantly to make a roux. Cook for 1–2 minutes.
- Slowly whisk in milk, then chicken broth, then heavy cream. Stir until smooth and creamy.
- Stir in Dijon mustard and Worcestershire sauce, season with salt and pepper to taste.
- Secure the lid, set pressure cooker to high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining steam.
- Add broccoli florets and sauté until tender but not mushy, about 8–10 minutes.
- Add gnocchi and cook, stirring occasionally, for 3–5 minutes until soft.
- Turn off heat, stir in shredded cheddar until melted and creamy.
- Ladle into bowls and serve warm. Optionally top with more cheese or crispy bacon bits.
Notes
Serve warm with optional toppings like extra cheddar or crispy bacon. Leftovers can be stored in the fridge and reheated with a splash of milk or broth.