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Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a delicious soup made in your Instant Pot that the whole family will love!
5 from 1 vote
Course Soup

Equipment

  • Instant Pot or Large Soup Pot
  • Immersion Blender

Ingredients
  

  • 4 Cups Frozen Broccoli Florets Fresh can also be used
  • 12 oz Shredded Cheddar Cheese
  • 15oz Can Sliced Carrots or 2 Cups Sliced Carrot
  • 1/2 Onion Sliced
  • 1 Shallot, Sliced or 2-3 Cloves of Garlic
  • 1 Cup Heavy Cream plus a little bit more
  • 3.5 Cups Chicken Broth
  • Arrowroot Flour, Tapioca Flour, or Cornstard optional
  • Oil for Sauteeing

Instructions
 

Instant Pot Instructions

  • Hit Saute on your Instant Pot, add 1 tbsp of oil, and let the pot heat up.
  • Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
  • Add Broccoli Florets, Chicken Broth, and Cream to the instant pot and then bring to a boil.
  • Turn off your Instant Pot, put the lid on and make sure the vent is in the "sealed" position. then cook the soup on High Pressure for 5 minutes!
  • Once the timer goes off, let the soup naturally release for 5 minutes
  • Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
  • Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
  • Slowly add the cheese to the instant pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
  • Add the reserved broccoli florets back in the instant pot, and serve immediately.

Stove Top Instructions

  • Add 1 tbsp of oil to a large pot.
  • Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
  • Add Broccoli Florets, Chicken Broth, and Cream to the pot and then bring it to a boil.
  • Cover it and let is simmer for 35 minutes or until the broccoli florets are soft.
  • Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
  • Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
  • Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
  • Add the reserved broccoli florets back in the instant pot, and serve immediately.