Instant Pot Broccoli Cheddar Soup

Total Time Prep/Total Time: 30 min.
Yield 8 servings
Test Kitchen Approved
We love this Instant Pot broccoli cheddar soup for how tasty it is and how quickly it comes together. Check out our recipe tips for any troubleshooting advice.

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground mustard
  • 4 cups chopped fresh broccoli
  • 5 cups reduced-sodium chicken broth
  • 1 cup half-and-half cream
  • 1/4 cup cornstarch
  • 2 cups shredded cheddar cheese, divided

Directions

  1. Set 6-qt. electric pressure cooker to sauté, add butter. Once melted, add onion and carrot; cook 3-4 minutes or until tender. Stir in garlic, salt, pepper, paprika and mustard; cook until fragrant, 1-2 minutes. Stir in broccoli and broth. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 3 minutes. Quick-release pressure.
  2. Set pressure cooker to sauté. In a small bowl, stir together half-and-half and cornstarch until dissolved; stir into soup. Cook until thickened,1-2 minutes (do not let boil). Turn pressure cooker off. Stir in 1-1/2 cups shredded cheese until melted. Serve soup in bowls; top with remaining 1/2 cup shredded cheese.

Nutrition Facts

1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.

Broccoli cheese soup is one of our favorite ways to sneak veggies into our meals. Deliciously creamy and cheesy, it's a go-to when we want to warm up on those colder days with something hearty. —Taste Recipes Test Kitchen
Recipe Creator

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