Instant Pot Broccoli Cheddar Soup
Ingredients
The base
-
3
Tablespoons
Butter
-
2
teaspoons
Olive Oil
-
1
small
Onion, diced
-
1
large
Carrot, shredded (about 1 cup)
-
1
small
Potato (optional), peeled and diced
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Pepper
-
¼
teaspoon
Nutmeg
-
1
teaspoon
Garlic Powder
-
2
cups
Chicken or Vegetable Broth, low sodium
-
1
teaspoon
Chicken Bouillon
-
1 ½
lbs
Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)
To Thicken
To Finish
-
6
oz
Sharp Cheddar Cheese, shredded (about 1 ½ cups)
-
4
oz
Monterey Jack or Medium Cheddar Cheese, shredded (about 1 cup)
-
2
cups
Half and Half
Instructions
- Prepare all ingredients and shred the cheese.
- Turn on the Sauté setting on the Instant Pot and heat butter and olive oil.
- Add onion and cook for a few minutes.
- Add grated carrot and potato, cooking for another minute.
- Stir in salt, pepper, nutmeg, and garlic powder, cooking for one more minute.
- Add broth and stir, then add broccoli without stirring.
- Lock the lid and set the steam release knob to Sealing.
- Cancel Sauté and pressure cook for 3 minutes on high pressure.
- After cooking, let the pot sit for 10 minutes for natural release, then quick release remaining pressure.
- Open the lid and mash the vegetables or blend for a creamier texture.
- Mix flour and butter in a microwave-safe dish and microwave until smooth.
- Turn Sauté back on and stir in the flour/butter mixture until thickened.
- Add cheeses and stir, then cancel Sauté and mix in half and half.
- Taste and adjust salt if necessary, then serve with bread.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
442
Total fat
30g
Total carbohydrates
30g
Total protein
18g
Sodium
800mg
Cholesterol
100mg
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