Description
The easiest soup ever–this Instant Pot Broccoli Cheddar Soup is as easy as dumping everything in the pot and then stirring it all up in the end. So creamy and cozy, and packed with broccoli, but only a matter of a few minutes to prep!
Ingredients
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups vegetable broth
- 4 Tbsp butter, unsalted
- 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
- Step: Chop all of the veggies and add them to the inner pot of your pressure cooker. Add in the broth, butter, garlic, paprika, salt and pepper. Stir to combine.
- Step: Seal and close your Instant Pot and turn the vent to sealing. Set the pressure cooker to pressure cook on high for 1 minute. Allow pressure to come up and cycle to completely finish. Do a quick release to let out the pressure.
- Step: Stir in the cream and shredded cheese and stir to melt the cheese. Whisk the corn starch and water together well until smooth and lump free. Very slowly start to stir in the slurry and stir until fully incorporated.
- Step: Shift the Instant Pot to “sauté” setting. Heat and stir until the soup thickens. Adjust seasoning and serve immediately with your choice of garnishes!
Notes
For a thicker soup, decrease the amount of broth to 3 cups. You can blend part of this soup using an immersion blender for a creamier texture. Storing leftovers: The soup will keep for about 5 days in the refrigerator or up to 3 months in the freezer in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 75 mg