Broccoli Cheddar Soup ~ Instant Pot
Broccoli cheddar soup is made in minutes using the Instant Pot.
Ingredients
- 1 Tablespoon Olive Oil
- ¼ Cup onion diced fine
- Salt and Black Pepper to taste
- 2 Teaspoons garlic minced
- 3 Cup Chicken Broth
- 1 Pound Broccoli fresh
- 1 Cup Carrots shredded
- ¼ Teaspoon Ground Nutmeg
- 8 Ounces Cream Cheese
- 2 Cups Heavy Cream
- 8 Ounces Cheddar Cheese shredded
Instructions
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Turn the sauté button on, when the screen of the IP reads HOT.
Add in the olive oil and onion and season with salt and pepper to taste. Satué the onions for 3 minutes or until the onions start to look soft.
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Stir the minced garlic into the onions and sauté for 30 seconds.
While the Instant Pot is still on sauté mode, deglaze the inner pot with some of the chicken broth the recipe calls for. Making sure nothing is left stuck to the bottom of the inner pot.
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Turn the sauté button off.
Into the inner pot add the chicken broth, broccoli, carrots, and nutmeg.
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Cube the block of cream cheese up and place it on top of the broccoli and carrots.
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Place the lid on the Instant Pot making sure the release valve knob is set to sealing. Press the pressure cooker button to high pressure. Using the +- button adjust the cooking time to 15 minutes.
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When cooking time is up, turn the release valve knob to venting to release all the steam from the Instant Pot.
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Remove lid and stir in the heavy cream.
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Turn on the sauté button for 5 minutes. This is to help thicken the soup up. Careful not to bring it to a boil.
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Turn the satué button off and stir in the cheese a little at a time until all the cheese has melted and mixed into the soup.
Serve and enjoy.
Recipe Notes
Nutritional values may vary depending on the ingredients used.
I have used a cheddar jack in replacement of the shredded cheddar cheese. Both kinds of cheese taste great.
You can use frozen broccoli in replacement of fresh broccoli.