Description
A warm and comforting broccoli cheddar soup made in the Instant Pot, featuring tender broccoli, vibrant carrots, and rich cheddar cheese in a creamy broth.
Ingredients
Scale
- 4 cups broccoli (chopped very small)
- 1 ½ cups carrots (shredded or chopped very small)
- 1 onion (diced)
- 4 cups broth (use 3 cups for thicker soup)
- 4 Tbsp unsalted butter
- 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 cornstarch
- ¼ cups water
Instructions
- Chop the broccoli, carrots, and onion into small pieces.
- Add the chopped broccoli, carrots, and diced onion into the Instant Pot.
- Pour in the broth, then add the butter, garlic, paprika, salt, and pepper. Stir to combine.
- Seal the Instant Pot and set the vent to “sealing.” Pressure cook on high for 1 minute.
- Once cooking is done, perform a quick release to let out the pressure.
- Stir in the half-and-half and shredded cheddar cheese until the cheese melts.
- Create a slurry by whisking cornstarch and water, then slowly stir it into the soup.
- Set the pot to the “sauté” function and stir until the soup thickens.
Notes
For a creamier soup, reduce the broth. Feel free to experiment with spices like nutmeg or cayenne for added flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: broccoli cheddar soup, instant pot recipe, comfort food, vegetarian soup