Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup

from mamagourmand.com
15 min
8 servings

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup onion, (diced)
  • 3 cloves garlic, (minced)
  • 2 pounds fresh or frozen broccoli, (cut into bite-sized florets)
  • 3 cups chicken or vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cornstarch
  • 8 ounces freshly shredded sharp cheddar
  • 1 cup half and half

Directions

  1. 1

    Select SAUTE mode on the pressure cooker to melt butter. Once the butter is melted add the onion and cook for 3 minutes, or until translucent. Add the garlic and sauté 30 seconds longer.

  2. 2

    Stir in the fresh or frozen broccoli, broth, salt, and pepper. Lock the lid in place and select HIGH manual pressure for 2 minutes cook time if using fresh broccoli or 1 minute cook if using frozen. When the timer ends, carefully quick release the pressure, wait for valve to drop, and carefully remove the lid.

  3. 3

    In a small bowl whisk together ¼ cup cornstarch with ¼ cup water until it's smooth. Select SAUTE function and add the cornstarch / water mixture to pot, stirring constantly, until the soup comes to a boil and thickens. Hit CANCEL to turn off the pressure cooker. 

  4. 4

    Add handfuls of cheddar at a time, stirring to melt between each addition. Once the cheese has melted, stir in the half and half. Serve hot with additional shredded cheddar on top, if desired. 

  5. 5

    DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!