Instant Pot Broccoli Cheddar Soup is a fast way to make the classic you know and love. This soup recipe will quickly become a favorite as it is hearty enough to make a meal out of.
4cupsbroccoli floretscut into small bite sized pieces
1/2yellow oniondiced small
2cups shredded carrots
3cupschicken stock(or vegetable stock) divided
1teaspoonkosher salt
1/2teaspoonblack pepper
1/8teaspoonnutmeg
3tablespoonunsalted butter
1/3cupall purpose flour
1cuphalf and half
2cupsshredded cheddar cheese (see note)
Instructions
Combine the broccoli, onion, shredded carrots, 2 1/2 chicken stock, salt, pepper, and nutmeg in the Instant Pot. Close and make sure the valve is set to sealing.
Set the Instant Pot to manual, high pressure for 5 minutes. Allow the pressure cooker to come to pressure. After the time counts down, use a quick pressure release to relsease the pressure. Once the float valve drops, open the pressure cooker.
While the soup is cooking in the Instant Pot, in a small saucepan melt the butter. Slowly whisk in the flour. Add 1/2 cup chicken stock very slowly to the sauce pan whisking it in as you go. Add just a few tablespoons at a time, only adding more once it is absorbed. The more you add the faster you can go; the whole process should take less than a minute.
Then very slowly whisk in the half and half. Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
Add the cheese sauce to the finished soup in the Instant Pot and stir it in to combine.
After it is fully combined, serve and enjoy!
Notes
Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe.