Broccoli Cheddar Soup
Servings Prep Time
6servings 10 minutes
Cook Time
Servings Prep Time
6servings 10 minutes
Cook Time
Pot Mixture:
  • 5tbsp butter
  • 1.5cups Broccoli, cut into florets
  • 2cups chicken broth(or vegetable broth)
  • 1 onion, finely diced
  • 12-15 baby carrots, diced (or 2 whole carrots , diced)
  • 2ribs celery, diced
  • 2cloves garlic, minced
  • 1 1/2tsp kosher salt
  • 1tsp pepper
  • 1tsp ground mustard
  • 1/4tsp ground nutmeg
  • 2cups heavy cream
Finishing Mixture:
  • 10-12ounce sharp Cheddar cheese, shredded
  • hot sauceto taste (optional)
  1. Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  2. When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
  3. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add the remainder of the Pot Mixture ingredients and stir to combine.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Use an immersion blender to process until smooth.
  9. Add cheese in 1/2 cup increments stirring between each addition until melted.
  10. Add hot sauce to taste (optional). Serve warm.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.