Speedy Broccoli Cheddar Cheese Soup (Instant Pot)

Thick and creamy Instant Pot broccoli cheese soup is a quick and easy, naturally gluten-free broccoli cheddar soup prepared in only 15 minutes! If you need a recipe that is on the table quick, and does leave out flavor with a cheesy hearty texture, you can stop searching!

Prep Time 5

Cook Time 10

Total Time 15

Servings 1 cup servings

Author Melissa Erdelac

Ingredients

4 tablespoons (3 tablespoons) unsalted butter
1 cup (160 g) onion diced
3 cloves (3 cloves) garlic minced
2 pounds (1.13 kg) fresh or frozen broccoli cut into bite-sized florets
3 cups (940 g) chicken or vegetable broth
¾ teaspoon (0.75 teaspoon) salt
¼ teaspoon (0.25 teaspoon) pepper
¼ cup (32 g) cornstarch
8 ounces (339 g) freshly shredded sharp cheddar
1 cup (242 g) half and half

Instructions

Select SAUTE mode on the pressure cooker to melt butter. Once the butter is melted add the onion and cook for 3 minutes, or until translucent. Add the garlic and sauté 30 seconds longer.
4 tablespoons unsalted butter, 1 cup onion, 3 cloves garlic
Stir in the fresh or frozen broccoli, broth, salt, and pepper. Lock the lid in place and select HIGH manual pressure for 2 minutes cook time if using fresh broccoli or 1 minute cook if using frozen. When the timer ends, carefully quick release the pressure, wait for valve to drop, and carefully remove the lid.
2 pounds fresh or frozen broccoli, 3 cups chicken or vegetable broth, ¾ teaspoon salt, ¼ teaspoon pepper
In a small bowl whisk together ¼ cup cornstarch with ¼ cup water until it's smooth. Select SAUTE function and add the cornstarch / water mixture to pot, stirring constantly, until the soup comes to a boil and thickens. Hit CANCEL to turn off the pressure cooker.
¼ cup cornstarch
Add handfuls of cheddar at a time, stirring to melt between each addition. Once the cheese has melted, stir in the half and half. Serve hot with additional shredded cheddar on top, if desired.
8 ounces freshly shredded sharp cheddar, 1 cup half and half

Notes

Stove Top Instructions

Complete step one in a large saucepan.
Add broth, salt, pepper, and broccoli. Bring to boil, then cover and simmer until broccoli is tender, about 10-15 minutes.
In a small bowl whisk together 1/4 cup cornstarch with 1/4 cup water until smooth. Add cornstarch slurry to pot and boil until thickened.
Return to pot and add handfuls of cheddar at a time, stirring to melt between each addition. Once cheese is melted, stir in half and half. Serve hot with additional shredded cheddar on top.

Substituting Milk

Regular milk or non-dairy milk, such as almond milk may also be substituted. However, the soup will be thinner and not as rich tasting.

Nutrition