3 tablespoons butter
1 medium onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon ground mustard
4 cups chopped fresh broccoli
5 cups reduced-sodium chicken broth
1 cup half-and-half cream
1/4 cup cornstarch
2 cups shredded cheddar cheese, divided
1Set 6-qt. electric pressure cooker to sauté, add butter. Once melted, add onion and carrot; cook 3 to 4 minutes or until tender. Stir in garlic, salt, pepper, paprika and mustard; cook until fragrant, 1 to 2 minutes. Stir in broccoli and broth. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high 3 minutes. Quick-release pressure.
2Set pressure cooker to sauté. In a small bowl, stir together half-and-half and cornstarch until dissolved; stir into soup. Cook until thickened,1 to 2 minutes (do not let boil). Turn pressure cooker off. Stir in 1-1/2 cups shredded cheese until melted. Serve soup in bowls; top with remaining 1/2 cup shredded cheese.
Total Time
Prep/Total Time: 30 Min.
We love this Instant Pot broccoli cheddar soup for how tasty it is and how quickly it comes together. Check out our recipe tips for any troubleshooting advice.
Nutrition Facts
1 cup: 244 calories, 17g fat (10g saturated fat), 54mg cholesterol, 980mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 11g protein.