One of my all-time favourite soups has always been broccoli cheddar soup and what better time to make it then when there is snow on the ground. This is an Instant Pot version but could easily be made in a kettle on the stove as well if you do not own an Instant Pot. If you don’t have an Instant Pot and would like to try one, it can be purchased on Amazon right here.

I began by chopping my broccoli, onions, celery and grating my carrots. I then set my instant pot to the saute function and threw in a tablespoon of butter. I let that melt before adding the onions which I sauteed for three minutes.

I threw the broccoli, carrots, celery and chicken broth into the pot and put the lid on, making sure the knob was turned to sealing position. I set the pot to manual for one minute. While the pot was heating up, I shredded my cheese. I also microwaved my butter so it was melted and added the flour to it, stirring and making it into a creamy mixture.

After the pot had heated and finished its one minute of cooking, I let it stand for 5 minutes before switching the knob to “venting”. Once I could open the lid I did, and added the butter mixture and milk to the soup. After the milk was heated, I added the cheese.

For a slightly thicker soup, I added a bit of cornstarch and water. It is up to you if you do this step. It depends on what texture you want your soup. I added some salt and pepper to the soup and it was done! After scooping it into bowls, we enjoyed it with some summer sausage and crackers.

Note: Soup is a great freezer meal. Double the batch and throw half of it in your freezer for another quick easy meal.

Instant Pot Broccoli Cheddar Soup

Recipe by trishamartin07Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

7

cups

Prep time

15

minutes

Cooking time

10

minutes

Calories

230

kcal

Ingredients

• 1 Tbsp butter

• 2 small cooking onions

• 3 celery ribs

• 3 carrots

• 4 cups of coarsely chopped broccoli

• 3 cups chicken broth

• 1/4 cup butter

• 1/4 cup flour

• 2 cups milk

• 2 1/2 cups shredded cheddar cheese

• salt and pepper to taste

Directions

• Turn the Instant Pot to the saute function (“more”) and melt 1 Tbsp of butter. After the butter is melted, add the diced onion and saute for about 3 minutes.
• Add the celery, carrots, broccoli, and chicken broth.
• Cover your pot and lock the lid in place with the valve in the sealing position. Press the manual button and set for 1 minute.
• In the meantime, shred your cheese if you haven’t already, and melt the butter. Once your butter is melted, add your flour and stir until it is nice and smooth creamy.
• After your timer is done on your Instant Pot, allow it to sit for five more minutes. Then release the steam by moving the valve to “venting” and remove the lid.
  
• Turn the Instant Pot back to the saute function and whisk one cup of the broth from the pot with your butter flour mixture before adding it to the soup. Stir until the soup thickens. Add the milk and stir until heated through. Add the cheese and salt and pepper.
• Serve and Enjoy.

Notes

• Optional: Mix 2 Tbsp. cornstarch and 2 Tbsp. water and add to soup at the end for a slightly thicker soup.