Instant Pot Broccoli Cheddar Soup
This simple broccoli and cheese soup recipe has a ton of flavors and taste!
Ingredients
- 2 Tablespoons vegetable oil or 1/2 stick butter
- ½ onion diced
- 2 cups chicken broth
- 1 Tablespoon garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 carrot shredded
- 3 cups broccoli florets
- 8 ounces cheddar cheese shredded
- 2 cups half and half
- slurry 1 T corn starch + 1 T water
Instructions
- Set your Instant Pot to sauté mode. Allow it to get hot, and then add in your butter.
- Once hot, add in your onions. Sauté for about 3 minutes until they are softened.
- Add in your carrots. Sauté for about 2 minutes.
- Add in your broccoli, chicken broth, garlic, and seasonings.
- Close the lid on your Instant Pot. Close the sealing valve by pushing it away from you. Set for 3 minutes.
- Once the time is completed, do a quick release by opening the sealing valve. Once the pressure has been fully released, open the lid.
- Add in your cheese and half and half cream. Mix well until the cheese is fully melted and well incorporated.
- If you choose to add in your slurry for a thicker soup, stir while slowly pouring in your slurry. Do this until all of your slurry is mixed in.
- Transfer to your soup bowl and enjoy! You top with bacon or more cheese. Enjoy with a sandwich, salad, or as is! Enjoy!
Notes
- Adding in the slurry is optional, but it is a fast and simple way to create a thicker soup base.
- If you use frozen broccoli in this recipe, give it a rinse under cold water to help thaw it a bit. This will help to make it less watery as well before adding it into the soup.
Tried this recipe?Let us know how it was!