Instant Pot Broccoli Cheddar Soup
Instant Pot Broccoli Cheddar Soup is cozy, creamy, and ready in no time. Just add everything to your pressure cooker, stir, and you'll be rewarded with comforting, cheesy soup!
Equipment
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion (chopped)
- 2 teaspoons minced garlic
- 1½ cups matchstick carrots (or 1 cup carrots, diced)
- 4 cups chopped broccoli florets
- 1 carton (32 ounce) low-sodium chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¾ teaspoon paprika
- ¼ cup cold water
- ¼ cup cornstarch
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Colby Jack cheese
- 2 cups heavy cream
Instructions
- Set Instant Pot to 'sauté' setting. Once pot is hot, add butter and let melt. Add onion and sauté for 2-3 minutes, or until onions begin to soften. Add minced garlic and stir for 30 seconds. Press the 'cancel' button on Instant Pot.
- Stir in carrots, broccoli, chicken broth, salt, pepper, and paprika. Cover, place into lock position and make sure the valve is in the 'sealing' position. Cook on high pressure for 1 minute (yes, 1 minute, as it will take time to come to pressure). **The IP will take 10-15 minutes to come to pressure and then will cook for 1 minute**
- While the soup is cooking, mix together the cold water and corn starch in a small bowl to make a slurry. Set aside.
- When timer goes off, turn off the Instant Pot and do a quick release. Remove the lid and stir well. Stir in cheese, 1 cup at a time, until well combined.
- Set the instant pot to the 'sauté' setting and add heavy cream and corn starch slurry. Mix well until the soup is bubbly and thickened, about 2-3 minutes. Serve immediately.
Notes
- This recipe was tested and made in a 6-quart Instant Pot.
- If using regular carrots, be careful not to dice carrots too small, as they will cook in the instant pot and may become mushy.
- Soup will last in an airtight container in the refrigerator for up to four days.
- To reheat soup, reheat on the stove or microwave until warmed through.
- To freeze, place soup in a freezer-safe container and freeze for up to three months. When frozen, the texture of the soup may change, so you may want to add additional broth when reheating, if desired.
- See my tips and tricks for making this Instant Pot Broccoli Cheddar Soup above the recipe box.