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broccoli cheddar soup

A delicious, creamy broccoli cheddar soup made easily in the Instant Pot.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 1 head broccoli chopped very small (florets only), about 3 cups
  • 1 cup shredded carrots
  • 32 oz chicken broth or vegetable broth
  • 0.5 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 cup cold water
  • 0.25 cup cornstarch
  • 2 cups heavy whipping cream
  • 3 cups sharp cheddar cheese shredded

Method
 

Preparation Steps
  1. Add butter, diced onion, chopped broccoli, carrots, chicken broth, pepper, salt, and red pepper flakes to pressure cooker. Secure lid and set to 'sealing'.
  2. Select 'High Pressure' or manual and cook for 4 minutes. When done, turn off and quick release.
  3. In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker to 'saute' and stir in cornstarch mixture, heavy cream, and cheese.
  4. Cook for 3-4 minutes while stirring until soup thickens and cheese melts. Serve immediately.

Notes

A warm and comforting soup perfect for cold days.