Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish that's quick and easy to make. Fresh broccoli florets simmer with flavorful onions, garlic, and a rich vegetable broth, all in one pot. The Instant Pot's pressure cooking feature helps tenderize the broccoli in minutes, locking in nutrients and flavor. A generous amount of sharp cheddar cheese melts into the soup, creating a velvety texture that's perfect for cozy dinners or a quick lunch. Garnish with extra cheese or croutons for added crunch!
Servings: 6
Ingredients
- 5 C frozen broccoli no need to defrost
- 1 C onion diced (one small to medium onion)
- 3 T unsalted butter
- 1 C carrots shredded (I used a box grater, you can also buy shredded carrots)
- 6 C vegetable broth low sodium (you could also use chicken broth)
- 2 ½ C shredded sharp cheddar cheese
- 1 T garlic paste
- 1 ½ tsp. kosher salt
- 1 tsp. ground black pepper
- ÂĽ C cornstarch
- ÂĽ C vegetable broth low sodium (or chicken broth)
Instructions
- Set your Instant Pot to sauté, normal. When the pot reads “hot”, add the butter. Once the butter has melted, add your onions with a small pinch of kosher salt and ground black pepper (it’s important to season every layer). Cook the onions for 3 minutes, until softened.
- Add the garlic to the pot and cook for an additional 30 seconds. Press the cancel button.
- Now, add in the 6 cups of vegetable broth along with the frozen broccoli, shredded carrots, kosher salt, and ground black pepper. Give it all a stir and make sure there is nothing sticking to the bottom of the pot.
- Secure the cover on top. Make sure your vent is in the sealed position. Click the pressure cook button to More or high pressure. Set for 2 minutes.
- When the cook time is up, hit the cancel button and perform a quick release. When the pressure is released and the pin drops, open the lid. I like to use an immersion blender and blend it a bit but still leaving some chucks of broccoli and carrot.
- Press the sauté button and set to normal. Mix the ¼ C cornstarch with ¼ C vegetable broth until combined and add to the pot. Make sure the contents come up to a boil so the cornstarch will thicken properly. Let boil for a minute. Click cancel. Slowly stir in the shredded cheese so it melts. Lastly, stir in the half and half. Serve and enjoy!
- Note: I like to top my soup with a bit of extra shredded cheese. Croutons would also be a great choice.