Broccoli Cheese Soup Instant Pot
Broccoli Cheese soup is made easy and quickly in the Instant Pot. Only about 20 minutes from start to finish.
Servings: 4
Equipment
Ingredients
- 2 T butter
- 1 C sweet onion, diced
- 2 cloves garlic, minced
- ½ C shredded carrot
- 4 C chicken or vegetable broth
- 24 oz broccoli florets
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ C cornstarch
- ¼ C cold water
- ½ C heavy cream
- 1 C milk (whole)
- 2 C shredded sharp cheddar cheese
- 1 C mild cheddar cheese
Instructions
- Set Instant Pot to saute.
- Melt butter in Instant Pot. Add onions and carrots. Cook, stirring occasionally just until starting to soften. Stir in garlic and cook just 30 seconds more.
- Pour in broth. Add salt, pepper and then broccoli. Cancel saute function.
- Cover, seal and set to high/manual pressure for 1 minute.
- When 1 minute is up. Carefully, quick release the pressure.
- Using a slotted spoon, remove approximately half of the broccoli. Set aside in a bowl.
- Blend the soup mixture with an immersion blender. (See notes if no immersion blender)
- Set the Instant Pot back to the saute function.
- Stir together cornstarch and cold water and add to soup. Allow the soup to thicken, cooking 2-3 minutes. Stir in milk and heavy cream. Cook just 1 minute more. Cancel saute function.
- Stir in cheese, a little at a time to avoid clumping. Stir reserved broccoli back into soup.
- Serve warm.
Notes
If no immersion blender, there are two options:
- Use a potato masher to breakdown the broccoli in the soup
- Transfer soup to a blender and pulse in blender to break down broccoli and then return back to Instant Pot.