If you follow all the steps and still find your soup to be watery, try making a beurre manie, or equal parts flour and butter. Stir it into the soup as it simmers on low so you cook the flour slightly and allow more water to evaporate.<\/p>\n","protected":false},"excerpt":{"rendered":"

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Cook for one to two minutes, or until fragrant.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Instant-Pot-Broccoli-Cheddar-Soup_TOHD24_277813_JuliaHartbeck_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the broccoli and broth","text":"Stir in the broccoli and chicken broth. Lock the lid and close the pressure-release valve. Set to pressure-cook on high for 3 minutes and then quick-release the pressure.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Instant-Pot-Broccoli-Cheddar-Soup_TOHD24_277813_JuliaHartbeck_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Thicken the soup","text":"Return the pressure cooker to the saute setting. In a small bowl, whisk the half and half and cornstarch until dissolved. Stir into the soup and cook for one to two minutes, or until thickened. Editor\u2019s Tip: At this stage, avoid boiling the soup because it will cause the half and half to separate. 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