Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of vegetables, cooked quickly under pressure for a rich and flavorful meal perfect for any day.
Ingredients
Scale
Soup Base
- 3 tablespoons butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 cups chicken stock
- 4 cups broccoli florets (or 14 oz frozen baby broccoli florets, thawed)
- 1 cup matchstick carrots
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
Thickening Mixture
- ¼ cup corn starch
- ¼ cup water
Dairy
- 2 cups shredded Sharp Cheddar cheese (8 ounce block)
- 2 cups half and half
Instructions
- Sauté Aromatics: Set the Instant Pot on the sauté setting. Melt the butter and add the chopped onion, cooking until translucent. Then add the minced garlic and sauté briefly until fragrant.
- Add Vegetables and Stock: Pour in the chicken stock, broccoli florets, matchstick carrots, salt, and freshly ground pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Lock the lid on the Instant Pot ensuring the vent is set to seal. Cook on high pressure for 1 minute to tenderize the vegetables.
- Prepare Thickener: While the soup is cooking, whisk together the corn starch and water in a small bowl to make a slurry for thickening.
- Release Pressure and Thicken Soup: When the cooking time ends, quickly release the pressure using a quick pressure release. Once the valve drops, remove the lid and turn on the sauté setting. Stirring constantly, add the corn starch slurry to the soup and bring it to a boil to thicken.
- Add Dairy and Cheese: Stir in the half and half, then gradually add the shredded cheddar cheese by the handful, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
- Serve: Serve the soup warm, optionally garnished with additional cheddar or fresh herbs if desired.
Notes
- This soup can be made vegetarian by substituting vegetable stock for chicken stock.
- For a thicker soup, increase the corn starch to â…“ cup and water accordingly.
- If frozen broccoli florets are used, thaw before adding to the soup for even cooking.
- Use sharp cheddar for the best flavor, but mild cheddar can be substituted for a gentler taste.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
