This Instant Pot Broccoli Cheddar Soup comes together from scratch in minutes. Made entirely in the Instant Pot with wholesome ingredients and plenty of cheese, this recipe delivers classic broccoli and cheese soup with the push of a button!
Turn the instant pot to SAUTE. Add the butter. Once melted, add the onion, and cook for 2-3 minutes, until softened.
Add the garlic, and cook for another 30 seconds, until fragrant.
Add the broccoli, carrots and chicken stock.
Place the lid on the pot and set the valve to seal.
Cook on MANUAL high pressure for 2 minutes. Note: It will take about 15 minutes for the pressure to build in the pot, then the countdown timer will begin.
Once the cook time is up, hit CANCEL and quick release the pressure.
Turn the pot back to SAUTE, add the half and half, cheese, paprika, mustard, salt + pepper. Stir until the cheese is melted.
Whisk together the cornstarch and water, then add the slurry to the instant pot.
Continue to heat and stir until the soup is thickened.
If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.
Enjoy!
Notes
Once the soup is cooled, transfer it to an airtight container and keep it refrigerated for 4 to 5 days. It also freezes well for 2 to 3 months.To reheat, thaw the frozen leftovers in the fridge, then heat the soup on the stovetop over medium heat until hot. Add a splash of milk or broth if it’s too thick.