Instant Pot Broccoli Cheddar Soup
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.
Servings: 5 cups
Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 3 cups chicken stock (or vegetable stock) divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3 tablespoon unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded 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.