Description
Instant Pot Broccoli Cheddar Soup is a creamy, comforting soup made with broccoli, carrots, onion, garlic, cheddar cheese, and half and half. The pressure cooker softens the vegetables quickly, while a cornstarch slurry creates a rich, smooth texture.
Ingredients
4 cups broccoli, finely chopped
1 1/2 cups carrots, shredded or finely chopped
1 onion, diced
4 cups broth, or 3 cups for a thicker soup
4 tablespoons unsalted butter
2 to 3 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
2 cups half and half
2 1/2 cups shredded cheddar cheese
1/4 cup cornstarch
1/4 cup water
Instructions
1. Finely chop the broccoli, carrots, onion, and garlic.
2. Add the broccoli, carrots, onion, broth, butter, garlic, paprika, salt, and pepper to the Instant Pot.
3. Stir the ingredients together, secure the lid, and move the valve to the sealing position.
4. Select High Pressure or Manual and set the cooking time for 1 minute.
5. When the cooking cycle finishes, carefully perform a quick pressure release.
6. Open the lid and stir the cooked vegetables and broth.
7. Pour in the half and half.
8. Gradually stir in the shredded cheddar cheese until fully melted.
9. Whisk the cornstarch and water together in a small bowl until smooth and free of lumps.
10. Slowly stir the cornstarch slurry into the soup.
11. Select the Sauté setting and cook while stirring until the soup reaches the desired thickness.
12. Taste and adjust the salt, pepper, or paprika before serving.
Notes
Use 3 cups of broth for a thicker soup.
Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
Add the cheese after pressure cooking and stir it in gradually.
Do not let the soup boil vigorously after adding the dairy and cheese.
For a smoother texture, blend part of the soup with an immersion blender.
Whole milk may replace half and half for a lighter version, though the soup will be less rich.
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Freeze the soup in freezer-safe containers for up to 3 months.
Thaw frozen soup overnight in the refrigerator.
Reheat gently over low heat and add a splash of broth or milk if the soup becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 75 mg