Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is a hearty, flavorful, satisfying soup that everyone at the table can enjoy. Serve with bread for dipping.
Servings: 6
Calories: 420kcal
Ingredients
- 3 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic
- 4 cups chicken stock
- 4 cups bite-sized broccoli florets
- 1 cup matchstick or grated carrots
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1/4 cup corn starch
- 1/4 cup cold water
- 2 cups half-and-half
- 2 cups grated cheddar cheese
Instructions
- Select the saute function to preheat your instant pot. Add the butter and onion and saute until the onion is tender, about 2-3 minutes.
- Next add in garlic and cook for about 30 seconds.
- Stir in your chicken stock, broccoli, carrots, salt, pepper, red pepper flakes and nutmeg.
- Lock the lid in place, and make sure the vent is set to seal. Set pressure to high and and place 1 minute of cooker time on the pressure cooker timer.
- When the cooking time is up, use the quick pressure release.
- In a small bowl whisk together the corn starch and cold water until smooth. Set the Instant Pot to saute again and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
- Turn off the pressure cooker and stir in the cream or half-and-half and cheese. Stir until melted. Add salt and pepper to taste.
Nutrition
Calories: 420kcal | Carbohydrates: 21g | Protein: 17g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 778mg | Potassium: 571mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4170IU | Vitamin C: 57mg | Calcium: 403mg | Iron: 1.3mg