Description
This comforting Instant Pot Broccoli Cheddar Soup is a creamy, cheesy delight made with fresh broccoli, shredded carrots, and sharp cheddar cheese. Ready in just 30 minutes, it’s a perfect warm meal for any day, combining fresh vegetables and rich flavors with the convenience of pressure cooking.
Ingredients
Scale
Vegetables
- 4 cups broccoli (chopped very small)
- 1 ½ cups carrots (shredded or chopped very small)
- 1 onion (diced)
- 2-3 garlic cloves (minced)
Liquids and Dairy
- 4 cups broth (use 3 cups for thicker soup)
- 2 cups half and half
- 4 Tbsp unsalted butter
- 2 ½ cups shredded cheddar cheese
Seasonings and Thickener
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cups corn starch
- ¼ cups water
Instructions
- Prepare the Base: Chop all the vegetables finely—broccoli, carrots, onion, and garlic—and add them to the inner pot of your Instant Pot. Pour in the broth along with the unsalted butter, minced garlic, paprika, sea salt, and cracked pepper. Stir these ingredients together to combine evenly.
- Pressure Cook: Securely seal and close the Instant Pot lid and turn the vent to the ‘sealing’ position. Set the pressure cooker to high pressure (the ‘manual’ setting on the Instant Pot) for 1 minute. Allow the pressure to build and complete the cooking cycle. Once done, perform a quick pressure release to safely release the steam.
- Add Cream and Cheese: Open the lid and stir in the half and half along with the shredded cheddar cheese, mixing until the cheese melts completely into the soup.
- Thicken the Soup: In a separate small bowl, whisk together the corn starch and water until you have a smooth, lump-free slurry. Gradually add this slurry to the soup while stirring continuously. Set the Instant Pot to the “sauté” function and heat the soup while stirring until it thickens to your desired consistency.
- Season and Serve: Taste the soup and adjust the seasoning if needed. Serve immediately, garnished as you like, for a warm and satisfying meal.
Notes
- For a thicker soup, reduce broth from 4 cups to 3 cups.
- Use sharp cheddar cheese for more flavor.
- You can substitute half and half with heavy cream for a richer soup or with milk for a lighter option.
- The corn starch slurry is key for thickening without clumping—add slowly and stir continuously.
- Quick release the pressure after cooking to avoid overcooking the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the dairy.
