Instant Pot Vegan Broccoli Cheddar Soup | Low-fat, Plant-based

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The Instant Pot has become our new best friend, for those long work days, when we come home starving, and want a delicious, home-cooked meal in minutes! This childhood favorite will keep you warm, satisfied, and nourished during the cold winter months. Broccoli Cheddar soup is typically high in fat, sodium, and other less than nutritious ingredients, so we took it upon ourselves to veganize this dish! Butternut squash, when combined in a blender with nutritional yeast, makes for the perfect cheese alternative that’s actually good for you! We also added potatoes and other veggies to this classic, to bump up the plant-based, plant-powered goodness! There’s no reason not to go vegan!

*Note: You can also cook this recipe in a slow cooker or regular pot on the stovetop!

* 1 med. butternut squash
* 1 yellow onion
* 2 cloves garlic
* 1/2c nutritional yeast
* 6-7 golden potatoes
* 3 carrots
* 2 stalks celery
* 3-4c water or broth
* 1 head broccoli
* 2-3 leaves kale
* salt + pepper to taste

1. Chop butternut squash into cubes, dice onion, and mince garlic. Add all three with a small amount of water to a pan and sauté until soft and cooked through.
2. Add squash, onion, and garlic into high speed blender and blend until smooth. Set aside.
3. Add potatoes, carrots, celery, water, and blended “cheese” sauce to Instant Pot, crock pot, or stovetop pot and heat until all ingredients are cooked through.
4. At the end, stir in broccoli and shredded kale and allow to warm until bright green hue is achieved.
5. Add in salt and pepper to taste, dish up, and Enjoy!


Check out Erin’s website and blog at for more info on coaching services, as well as delicious and nutritious plant-based recipes, workouts, and rest & relaxation techniques. Be sure to joint the EatMoveRest community and subscribe to the email list to receive a FREE “How To Go Vegan” PDF + the monthly motivational “In The Raw” newsletter, as well as product discounts, exclusive content, announcements, and more!

Instant Pot:

Nutritional Yeast:

More Soups & Stews:
• Indian Red Lentil Veggie Stew:
• Sweet Potato Veggie Chili:
• Detox Curried Squash Soup:

More Plant-based Recipes:

More Plant-based FAQ:



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ethereal intoxicated canary says:

Also why does this look so good?

ethereal intoxicated canary says:

Why have I been calling it the insta pot for 500 years? I literally am attending clown college. I just realized that it’s instant pot.


just found your channel…awesome…definitely will be following..thanks for all the great recipes.

HT international says:

I'm going to try that butternut squash for the cheese recipe most people use potatoes and carrots never thought to use squash thanks for the video

Colleen Mercado says:

Omg… this looks amazing (how is mr Max??)

Avi Mehenwal says:

Very nice, I am gonna try it this week. … let see how would it turn out. I might skip on blending the butternut squash thing as I am very lazy vegan XD

Not The Queen Of England says:

She reminds me of Naomi Watts 😉

Favor Favor says:

I dont like cheese. But looks worth trying

GREENEYEDBEAUTY1960 whitaker says:

looks good cant wait to try

Cindy Maatougui says:

So glad I found your channel. Very inspiring. I have been vegan fr 3 1/2 years but not a healthy one.

Christian Kugler says:

Wow! I just so happened to have everything on hand except for the kale, which is rare but it turned out super yummy! I sautéed the onion/butternut squash on the saute setting because I have two metal pots so I was able to kinda multitask which helped. Crowd pleaser tho! Even the picky 12 yo liked it. Thanks!

Raina Kessinger says:

We loved this. Our version includes 2 bay leaves, oregano, 1 tablespoon of corn starch for thickness, and cumin to taste. Adding the broccoli towards the end works wonderfully. We boiled the veggies and blended portion with the broccoli for about 15 minutes for it to be the perfect consistency. Next time we are adding mushrooms; minus the celery and carrots. We don’t own an Instant Pot, but no need… it’s easy enough to boil the carrots and potatoes in the broth before combining it with the blended part. A very exciting recipe! A must try!

Kathy Enderle says:

If you roast in the skin the butternut squash it will taste sooo much better. Just roast at 400 until done, cool, peel, and seed. Can do this ahead of time and keep the flesh in the fridge.

A Earhart says:

Yum! Thank uWe desire to eat as you all do but I am constantly struggling and go right back to Eating not the healthiest foods How do I keep teeth so white ? u all look so very healthy in general!!

Tauna Calise says:

Making it right now! The sauce it amazing!!

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