Instant Pot broccoli and cheese soup that is extra thick and creamy and cooks in minutes
Updated: May 16, 2019
This 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 fun part about using the Instant Pot for this recipe is that it only has a one-minute cook time. How great is that? This one pot meal will be a huge hit with your family!
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 Farmer's All Natural whip cream or Farmer's All Natural half-and-half
2 cups grated cheddar cheese
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 Farmer's All Natural whip cream or Farmer's All Natural 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.
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