Broccoli Cheddar Soup
Dinner in under 30 minutes! Loaded with vegetables and cheese, you'll love this easy, creamy Instant Pot Broccoli Cheddar Soup Recipe!
Most nights I try to plan around a weekly menu. But then, sometimes, life happens and it’s now 6pm and the people in my house want dinner…not cereal.
For this reason, I try to always have the ingredients on hand to make homemade Broccoli Cheese Soup.
If you love Panera’s Broccoli Cheddar Soup recipe, get your printer ready, because today’s version is going to satisfy even the picky eaters!
4.7 Stars (11 Reviews)
prep time 5 MINUTES
cook time 15 MINUTES
total time 20 MINUTES
INGREDIENTS
2 Tbsp unsalted butter
1 small yellow onion, diced
1 head broccoli, chopped very small (florets only), about 3 cups
1 cup shredded carrots
32 oz chicken broth (or vegetable broth)
1/2 teaspoon black pepper
1 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/4 cup cold water
1/4 cup cornstarch
2 cups heavy whipping cream
3 cups sharp cheddar cheese, shredded
INSTRUCTIONS
Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.
1/4 tsp crushed red pepper flakes
1/4 cup cold water
1/4 cup cornstarch
2 cups heavy whipping cream
3 cups sharp cheddar cheese, shredded
INSTRUCTIONS
Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.