Quicker Broccoli Cheddar Soup
Need an easy soup recipe? Make this Instant Pot Broccoli Cheddar Soup. Add more veggies to get that amazing broccoli flavor in a bowl.
Ingredients
- 1/2 stick butter
- 1 tablespoon dry minced onion
- 1/4 cup flour
- 1 pound frozen broccoli chopped into bite size pieces
- 2 cups chicken broth
- 1 stalk celery finely chopped
- 1 cup carrots cut into cubes
- 1/2 teaspoon pepper to your taste
- 2 1/2 cups sharp cheddar
- 1 cup milk
- 1 cup half and half creamer
Instructions
- Put the Instant Pot on sauté.
- Add the butter and allow to melt with the minced onion.
- Add the flour and stir to mix flour and butter together.
- Pour the broth into the pot and stir until their are no lumps. Use your favorite whisk.
- Add the broccoli, celery, carrots and stir.
- Seal the Instant Pot and set for 8 minutes. on high pressure.
- Allow to cook for 8 minutes, then NPR (natural pressure release) and then do quick release and remove the top.
- Turn the Instant Pot back on to sauté and add the pepper, cheese, milk and half and half.
- Stir to incorporate. Cheese should be melted and the soup should be medium heat.
- Turn off the Instant Pot. Serve soup and enjoy.
Video
Notes
Soup Tips:
- For a very creamy soup, you can use heavy cream
- If you want your vegetables smaller, you could use a food processor
- Cooking time includes the estimated time you are waiting for the soup on natural release pressure
- Frozen veggies are fine to use for this recipe
- If you don't have a pressure pot, you can use a dutch oven, but it will need simmer until the broccoli is softened.