Instant Pot Broccoli Cheddar Soup
This Instant Pot broccoli cheddar soup is a quick and easy recipe that is sure to please the whole family. Tastes just like Panera but made from the comfort of your home! Plus, it cooks up in just 20 minutes!
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Ingredients
- 1 tablespoons olive oil
- 1 cup diced sweet onion about 1 small onion
- 1 large carrot diced
- 1 stalk celery diced
- 2 garlic cloves minced
- 1 head broccoli cut into small florets, roughly 3-1/2 to 4 cups
- 3 cups chicken stock
- 1-½ cups freshly shredded cheddar cheese
- 2 tablespoons all purpose flour
- 2 teaspoons cornstarch
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
Instructions
- Heat the Instant Pot using the saute function and add olive oil.
- When the oil is hot add the onion, carrot, and celery.
- Saute, stirring occasionally, until the onions are just starting to soften, about 5 minutes.
- Add the minced garlic, broccoli, and chicken stock. Stir to combine.
- Attach the lid and ensure the valve is in the sealing position.
- Pressure cook on manual high for 2 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve into the venting position. Be careful this will release hot steam.
- In a small bowl stir together the grated cheese, flour, and cornstarch.
- Remove the lid of the Instant Pot and switch to the saute function.
- Add the cheese, a little at a time, stirring occasionally.
- Once all the cheese has been incorporated, add the heavy cream and cook the soup for 2-3 minutes or until the soup has thickened slightly.
- Enjoy immediately and if desired top with additional cheese.
Nutrition
Serving: 1g | Calories: 336kcal | Carbohydrates: 18g | Protein: 14g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 513mg | Fiber: 3g | Sugar: 6g
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