Instant Pot Broccoli Cheddar Soup Recipe
This Instant Pot Broccoli Cheddar Soup combines tender broccoli, carrots, onion, garlic, and sharp cheddar in a creamy broth. The vegetables cook quickly under pressure, then half-and-half, cheese, and a simple cornstarch slurry turn the broth into a thick, smooth soup.
Equipment
- 6-quart Instant Pot
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Small Bowl
- Ladle
Ingredients
- 4 cups broccoli florets chopped small
- 1 ½ cups carrots shredded or finely chopped
- 1 medium yellow onion diced
- 4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 2 –3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups half-and-half
- 2 ½ cups sharp cheddar cheese freshly shredded
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Add the broccoli, carrots, onion, chicken broth, butter, garlic, salt, pepper, and paprika to the Instant Pot. Stir briefly to combine.
- Secure the lid and turn the valve to sealing. Set the Instant Pot to pressure cook on high for 1 minute. Once the cooking cycle ends, carefully perform a quick pressure release.
- Open the lid and stir in the half-and-half and shredded cheddar. Continue stirring until the cheese has completely melted into the soup.
- In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour the slurry into the soup while stirring.
- Set the Instant Pot to Sauté and cook for a few minutes, stirring frequently, until the soup thickens to your preferred consistency. Taste and adjust the salt and pepper.
- Ladle the soup into bowls and serve hot with extra shredded cheddar, black pepper, or crusty bread.
