Getting to know my Instant Pot has been a lot of fun (I got the big 8-quart one for Thanksgiving and LOVE it). I still have a ton of new techniques and recipes to try but for the time being, I’m loving what I am doing. I love to make soups in the Instant Pot, as well as things like shredded pork for tacos and sandwiches. It’s also amazing at cooking “boiled” eggs; even fresh eggs that are normally a nightmare to peel come out of the Instant Pot with the shells practically falling off. It is awesome.
Today I’m sharing the best soup recipe that we have tried to date. The best Instant Pot broccoli and cheese soup is the stuff soup dreams are made of. It’s rich, thick, and creamy with perfectly cooked veggies and the best texture.
the best instant pot broccoli and cheese soup
5 from 2 reviews
Bless this Mess Prep Time: 10 min Cook Time: 30 min Total Time: 40 min Yield: Serves 4-6
DESCRIPTION
The best Instant Pot broccoli and cheese soup that is extra thick and creamy and the cooking time is only ONE minute!
INGREDIENTS
2 tablespoons butter
1 cup diced onion
2 cloves garlic
4 cups chicken stock
4 cups bite-sized broccoli florets
1 cup matchstick or grated carrots
1/4 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper flakes
1/4 cup corn starch
1/4 cup cold water
2 cups cream or half-and-half
2 cups grated cheddar cheese
INSTRUCTIONS
Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
Add the garlic and cook until the garlic is fragrant, about 30 seconds.
Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
In a small bowl whisk together the corn starch and cold water until smooth.
Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
Add the cheese a handful at a time and stir until it melts.
Adjust salt and pepper to taste and serve hot.
NOTES
Recipe from my friend Barbara Schieving’s fabulous cookbook The Electric Pressure Cooker Cookbook. It’s full of tried-and-true family-favorite recipes and I use it often.
You can use frozen broccoli in place of the fresh, no need to change the cooking time.
