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Instant Pot Broccoli Cheddar Soup


  • Prep Time:     10 minutes

  • Cook Time:     45 minutes

  • Total Time:     55 minutes

  • Yield:     5–6 servings

  • Category:     Soup

  • Method:     Instant Pot

  • Cuisine:     American

Description

Instant Pot Broccoli Cheddar Soup is a fast and straightforward meal idea, perfect for busy weeknights! Tender broccoli and veggies, melty cheddar, and a hearty and flavorful broth cook up all in one pot in this cozy and creamy soup recipe.

Ingredients

  • 2 Tablespoons / 30 ml Olive Oil
  • 1/2 Cup / 50 grams Onion, diced
  • 1 Cup / 108 grams of Carrots, shredded
  • 3 cloves / 20 grams Garlic, minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Dry Mustard
  • 4 Cups / 946 ml Chicken Broth
  • 4 Cups / 240 grams Broccoli Florets, chopped
  • 2 Cups / 473 ml Half + Half
  • 2 1/2 Cups / 190 grams Shredded Cheddar Cheese
  • 1/4 Cup / 32 grams Cornstarch
  • 1/4 Cup / 60 ml Water

Instructions

  1. Set the instant pot to saute.
  2. Add the oil and onions to the pot. Saute until softened, about 5-6 minutes, stirring every now and then.
  3. Add carrots, garlic, salt, pepper, red pepper flakes, and dry mustard. Continue to cook for 1 minute, stirring continually.
  4. Add the chicken broth and broccoli. Stir.
  5. Place the lid on the instant pot and set it to seal. Cook on high pressure manual for 1 minute, then naturally release the pressure for 5 minutes before opening the lid.
  6. Add the cheese and half-and-half and stir until the cheese is melted.
  7. Make a slurry of cornstarch and water. Whisk into the soup.
  8. Turn the instant pot to saute and cook while stirring until the soup thickens, about 3-5 minutes.
  9. Serve.

Notes

For thicker soup use only 3 cups of broth.