Culinary Tales/ Savory Vegetables

Instant Pot Broccoli Cheddar Soup

As the months get colder my craving for a nice warm bowl of soup intensifies. I’m slowly working my way through a plethora of soup recipes in the instant pot. And this Instant Pot Broccoli Cheddar Soup is one for the books!

A long, long time ago I used to work at Panera. I can honestly say it was one of my favorite places in the food industry that I worked at. I can also honestly say I know the flavor profiles of the food there pretty well! This Broccoli Cheddar Soup is inspired by my days at the Cafe.

Instant Pot Broccoli Cheddar Soup

Turn the instant pot on sautee and add your butter. Let it melt. Then add your onions. After the onions have sauteed for about 5 minutes, switch the instant pot to manual.

Add your broccoli, carrots, celery, & chicken broth. Let it cook for about 15-20 minutes.

After releasing the steam on the pot, mix the half and half & the cornstarch together. Add this mixture to the pot, stirring well.

Then add the cheese, (saving some to top the soup with later) stirring well again. Finally, squeeze about half of a lemon right in to the pot and again STIR!

Return the instant pot to manual and let it go an additional 15 minutes. Again, release the steam. Switch to warm!

The soup can be left on warm if you’re serving soon, it will actually help to thicken it up!

After ladling your soup in to bowls top it with additional shredded cheddar cheese!

Instant Pot Broccoli Cheddar Soup

Print Recipe
Serves: 6 Cooking Time: 30 minutes

Ingredients

  • 2 Heads of Broccoli
  • 2 Cups of Half & Half
  • 2 Tbsp Butter
  • 1 Cup Shredded Carrots
  • 1/2 Cup of Chopped Celery
  • 2 Tbsp Cornstarch
  • 1 Cup Thick Shredded Cheddar Cheese
  • 4 Cups of Chicken Broth
  • Splash of Lemon Juice
  • Half an Onion (chopped)

Instructions

1

Turn the instant pot on sautee and add your butter. Let it melt. Then add your onions.

2

After the onions have sauteed for about 5 minutes, switch the instant pot to manual.

3

Add your broccoli, carrots, celery, & chicken broth. Let it cook for about 15-20 minutes.

4

Mix the half and half & the cornstarch together, add to the pot, stirring well.

5

Add the cheese, (saving some to top the soup with later) stir well again.

6

Squeeze about half of a lemon right in to the pot and again STIR!

7

Put instant pot back to manual for 15 minutes. Again, release the steam.

8

When timer goes off switch to warm and serve!

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5 Comments

  • Reply
    Krista
    November 2, 2019 at 8:18 pm

    I’m breaking away from what I’m doing right this second to go shopping for ingredients. I want to make tomorrow!

  • Reply
    kumamonjeng
    November 3, 2019 at 2:36 am

    Soup is a great idea for the colder month, love to give it a go and broccoli is so healthy.

  • Reply
    Jojo Reyes Jr
    November 3, 2019 at 10:41 am

    Cool. This is one of my all-time favorite soup!

  • Reply
    Dana Brillante-Peller
    November 3, 2019 at 9:59 pm

    this broccoli cheddar soup is perfect for the fall. I love that you can make it in an Instant Pot.

  • Reply
    Olya AMANOVA
    November 4, 2019 at 1:01 pm

    Deliciousness personified. A perfect set of ingredients. I love broccoli and cheddar so for me, it is a heavenly recipe.

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