Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup recipe delivers a cafe-style favorite in under 30 minutes. It's a rich, creamy, and cheesy dish made effortlessly in one pot. Perfect for a quick and comforting weeknight meal the whole family will adore.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 5 cups broccoli florets (chopped small)
- 1 cup carrots (shredded)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 ½ cups half-and-half
- 3 cups sharp cheddar cheese (shredded)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Sauté aromatics: Set your Instant Pot to "Sauté" mode. Melt 4 tbsp of butter, then cook 1 diced onion and 3 minced garlic cloves for 2-3 minutes until soft and fragrant.
- Add veggies and broth: Pour in 4 cups of chicken broth. Add 5 cups of broccoli, 1 cup of carrots, 1 tsp of salt, ½ tsp of pepper, and ½ tsp of paprika and stir well.
- Pressure cook: Cancel "Sauté." Secure the lid, set the valve to "Sealing," and pressure cook on high for 3 minutes. Once done, perform a quick release of the pressure.
- Thicken the soup: In a small bowl, whisk 2 tbsp of cornstarch with 2 tbsp of cold water. Stir the slurry and 1 ½ cups of half-and-half into the soup until combined.
- Melt the cheese: Turn the Instant Pot off. Slowly add 3 cups of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth.
Notes
- For the best results, shred your own block of sharp cheddar cheese.
- Chop the broccoli florets into small, bite-sized pieces for quick cooking.
- Always turn off the heat before you add the cheese to avoid separation.
- Use an immersion blender for a few pulses if you prefer a smoother soup.
- Serve this delicious soup immediately with crusty bread for dipping. YUM!