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Instant Pot Broccoli Cheddar Soup

Course Side Dish
Cuisine American
Keyword broccoli cheddar soup, instant pot broccoli cheddar soup, instant pot soup
Author Linda

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

  1. Press the saute button and preheat your instant pot.

  2. Add butter and onion and saute for about 3 minutes, until the onion is tender.

  3. Add garlic and mix, cook until fragrant (about 20 seconds).

  4. Add your chicken broth, Better Than Bouillon, broccoli, carrots, salt, pepper and red pepper flakes and mix until combined.

  5. Lock the instant pot lid and seal it.

  6. Cook on High Pressure for 1 minute, then do a quick release.

  7. In a small bowl, whisk together cornstarch and cold water (only use cold water).

  8. Set your instant pot to saute and slowly add cornstarch mix to the pot. Stir constantly until it boils and thickens.

  9. Turn off your instant pot and mix in the heavy whipping cream (or half and half).

  10. Add cheese one handful at a time, stirring until it melts.