Description
A creamy, dreamy Instant Pot Broccoli Cheddar Soup that’s easy to make and perfect for chilly days.
Ingredients
Scale
- 4 cups broccoli (chopped very small)
- 1 ½ cups carrots (shredded or chopped very small)
- 1 onion (diced)
- 4 cups broth (3 for a thicker soup)
- 4 Tbsp unsalted butter
- 2–3 garlic cloves (minced)
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- 2 cups half and half
- 2 ½ cups shredded cheddar cheese
- ¼ cups corn starch
- ¼ cups water
Instructions
- Chop the veggies and add them to the inner pot of your Instant Pot.
- Pour in the broth, then add the butter, minced garlic, paprika, salt, and pepper. Stir to combine everything evenly.
- Seal the Instant Pot, ensuring the vent is set to ‘sealing.’ Set it to pressure cook on high for 1 minute.
- Once cooking time is complete, do a quick release to let out the pressure.
- Stir in the half and half and shredded cheese, mixing until the cheese melts and everything is creamy.
- In a separate bowl, whisk the corn starch and water together until smooth, then slowly stir in the slurry.
- Switch the Instant Pot to the ‘sauté’ setting and heat, stirring until the soup thickens.
- Taste and adjust the seasoning as needed, serving immediately with your choice of garnishes.
Notes
For an extra depth of flavor, sauté onions and garlic in butter before adding other ingredients. Consider adding a pinch of cayenne for added kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: broccoli, cheddar, soup, Instant Pot, comfort food