Instant Pot Broccoli Cheddar Soup
Course:
Side Dish
Cuisine:
American
Keyword:
broccoli cheddar soup, instant pot broccoli cheddar soup, instant pot soup
Ingredients
- 4 cups chicken broth
- 1 tsp Better Than Bouillon Roasted Chicken Base
- 4 cups bite size broccoli florets (frozen or fresh)
- 2 cups grated sharp cheddar cheese
- 2 Tbsp butter
- 1 cup diced onion
- 1 cup grated carrots
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp red pepper flakes
- 1/4 cup cornstarch
- 1/4 cup water
- 2 cups heavy whipping cream (or half and half)
Instructions
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Press the saute button and preheat your instant pot.
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Add butter and onion and saute for about 3 minutes, until the onion is tender.
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Add garlic and mix, cook until fragrant (about 20 seconds).
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Add your chicken broth, Better Than Bouillon, broccoli, carrots, salt, pepper and red pepper flakes and mix until combined.
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Lock the instant pot lid and seal it.
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Cook on High Pressure for 1 minute, then do a quick release.
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In a small bowl, whisk together cornstarch and cold water (only use cold water).
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Set your instant pot to saute and slowly add cornstarch mix to the pot. Stir constantly until it boils and thickens.
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Turn off your instant pot and mix in the heavy whipping cream (or half and half).
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Add cheese one handful at a time, stirring until it melts.