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Instant Pot Broccoli Cheese Soup

Instant Pot Broccoli Cheese Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium vegetable or chicken broth
  • 1 lb broccoli florets, roughly chopped
  • 1 cup shredded carrot
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground nutmeg (optional)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese

Method
 

  1. Set Instant Pot to high sauté. Melt butter, then cook onion 3-4 minutes until soft. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute.
  2. Pour in broth, then add broccoli, carrot, salt, pepper, and nutmeg. Seal lid, set to high pressure for 5 minutes. Quick release when done.
  3. Use an immersion blender to partly puree the soup, leaving chunks of broccoli and carrot.
  4. Switch to low sauté or keep-warm. Stir in heavy cream, then add cheese a handful at a time, stirring until melted. Adjust salt.
  5. Ladle into bowls and serve hot.

Notes

If the soup feels too thick after adding cheese, stir in warm broth a little at a time until the consistency looks right. The soup will continue to thicken as it sits, so serve it right after finishing for the best texture.