Instant Pot Broccoli Cheddar Soup

Course Main Course, Soup

Cuisine American

Keyword Broccoli, Instant Pot, Soup

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 395kcal

Turn Instant Pot on and select the ‘Saute’ function.
Add the butter, carrots, celery and salt and saute until the onion is slightly softened, about 5 minutes.
Add broccoli, broth and secure the lid onto the Instant Pot.
Press the ‘Cancel’ button to reset the cooking program, then select the ‘Pressure Cooking’ or ‘Manual’ function and set the cooking time to 1 minute on high pressure.
While the soup is cooking, stir together the half and half, cornstarch, garlic pepper, Italian seasoning and hot sauce in a mixing bowl and set aside.
When timer beeps, quick release pressure or ‘Venting’ to release steam fully.
Open the Instant Pot and press ‘Cancel’ to reset the cooking program.
Now, select the ‘Saute’ function and stir in half and half mixture.
Add cheese slowly and continue to stir until all ingredients are fully combined and cheese is melted. Add in any additional cheese to taste.
Let the soup come to a simmer for about 1 to 2 minutes to help thicken.
Press the ‘Cancel’ button to turn off the Instant Pot. Taste and add any additional seasoning or hot sauce, as neeeded.
Serve and enjoy!
Top with any additional cheese, if desired.

I love to add both mild and sharp cheddar to this recipe. I think the sharp cheddar really gives it that extra flavor.
For hot sauce, I chose Louisiana, but you can also use Frank’s RedHot or any others you might like.
This recipe is great to make on a Sunday and freeze for the week. I think this Instant Pot Broccoli Cheddar soup is even better the days that follow with some great garlic bread for dipping. When freezing, I break the batch up into to different batches so my family can thaw and eat at their own times. Simply store in a freezer safe plastic bag or other freezer safe container.