Instant Pot Broccoli Cheddar Soup
This creamy and comforting Instant Pot Broccoli Cheddar Soup is quick to make with chopped vegetables, flavorful broth, and lots of melted cheese. Perfect for cozy nights and hearty cravings.
Equipment
- 1 Instant Pot
- 1 Immersion blender
Ingredients
Main ingredients
- 4 cups Broccoli chopped very small
- 1 ½ cups Carrots shredded or chopped very small
- 1 Onion diced
- 4 cups Broth your favorite
- 4 tablespoons Butter unsalted
- 2-3 cloves Garlic minced
- ½ teaspoon Sea salt
- ½ teaspoon Cracked pepper
- ½ teaspoon Paprika
- 2 cups Half and half
- 2 ½ cups Cheddar cheese shredded
- ¼ cup Corn starch
- ¼ cup Water
Instructions
Instructions
- Turn on your Instant Pot and hit Sauté. Add butter and wait until it melts.
- Add diced onion. Sauté for 2–3 minutes until translucent. Stir in garlic for 30 seconds.
- Add shredded carrots and chopped broccoli. Stir well to combine.
- Pour in broth, salt, pepper, and paprika. Stir to mix all ingredients.
- Seal the lid and set Instant Pot to High Pressure for 5 minutes.
- Allow natural release for 10 minutes, then quick release the remaining pressure.
- Switch to Sauté mode. Stir in half and half slowly to blend smoothly.
- Use immersion blender to blend until desired texture. Add cheddar cheese gradually, stirring until melted.
- Whisk corn starch and water until smooth. Add slowly to soup and stir to thicken.
- Adjust seasonings and serve warm. Enjoy!
Notes
Store leftovers in fridge up to 5 days, or freeze for up to 3 months in airtight containers. Reheat gently and add splash of broth if needed.