Instant Pot Broccoli Cheddar Soup
Course: Recipes
Servings
6
Prep time
20
minutesCooking time
0
minutesCalorieskcal
Total time
19
minutesReminiscent of Panera Bread’s broccoli cheddar soup this pressure cooker version has chopped broccoli, shredded carrots and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Husband and friend approved.
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp 1 Butter
Medium yellow onion, diced
3 3 Celery ribs, sliced
3 3 Whole carrots, diced, sliced, grated or match stick cut
4 cup 4 Coarsely chopped fresh brocolli florets
3 cup 3 Chicken broth
1/4 cup 1/4 Butter
1/4 cup 1/4 All purpose flour
2 cup 2 Milk
8 oz 8 Sharp cheddar cheese, grated
1/2 tsp 1/2 Salt (or to taste)
1 tsp 1 Black pepper
Directions
- Turn your Instant Pot to the saute function (“more”) and melt the 1 Tbsp of butter.rnrnWhen the butter is melted add in the diced onion. rnrnSaute for 3 minutes.rnrnAdd in the celery, carrots, broccoli and chicken broth.rnrnCover the Instant Pot and lock the lid in place. Make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 1 minute.
- While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). rnrnSlowly whisk in the flour until a creamy mixture is formed. (You can use cornstarch and water instead of flour).rnrnSet aside. rnrnIf desired (to speed up the process) you can also heat up the milk at this time.
- Grate the cheddar and set aside.rnrnWhen the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to “venting.” rnrnRemove the lid when you can.
- Turn the Instant Pot back to the saute function. rnrnWhisk one cup of the broth from the soup into the butter and flour mixture. rnrnThen add that whole mixture into the pot. rnrnStir until the soup thickens.
- Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). rnrnStir in the cheese, until it melts. rnrnStir in the salt and pepper. rnrnIf you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.rnrnLadle into bowls and serve. rnrnStore leftovers in an airtight container in the fridge for up to a week.
Nutrition Facts
- Serving Size: 1g
