Instant Pot Broccoli Cheddar Soup
A fast and foolproof café-style soup made in the Instant Pot. This creamy, cheesy comfort food is packed with fresh vegetables and ready in just 25 minutes.
Ingredients
- 2 cups Cheddar Cheese Grated, sharp preferred
- 3 cups Broccoli Cut into small pieces
- 1 cup Carrot Shredded
- 1/2 cup Onion Diced
- 2 tablespoon Butter Used for sautéing and the roux
- 1 tablespoon Garlic Minced
- 2 cups Broth Veggie or Chicken
- Salt to taste
- 1/4 teaspoon Black Pepper Freshly ground
- 1/4 teaspoon Red Chili Flakes Just for a tiny kick
- 2 tablespoon All purpose flour Helps to thicken the soup
- 1 cup Milk Or cream
Instructions
- Set your Instant Pot to the Sáute function and melt half the butter. Sáute diced onions and minced garlic for about two minutes until clear and soft.
- Hit Cancel. Pour in the broth and use a wooden spoon to scrape the bottom of the pot to prevent the Burn notice.
- Add broccoli pieces, shredded carrots, salt, black pepper, and red chili flakes.
- Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 5 minutes.
- While the pot cooks, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour for one minute, then slowly whisk in the milk until it forms a thick sauce.
- When the timer beeps, perform a Quick Release. Open the lid safely and pour the stovetop cream mixture directly into the pot.
- Turn the Sáute mode back on and gradually stir in the grated cheddar cheese until melted and smooth.
Notes
Grate your own cheese for a smoother melt. You can use frozen broccoli (same cook time) or use an immersion blender at the end for a thicker, smoother base.