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Broccoli & Cheese Soup

Broccoli Cheese Soup in the Instant Pot

A delicious easy to make soup

Course Soup
Cuisine American
Keyword Broccoli, Cheese, Soup
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8 servings
Calories 274 kcal

Ingredients

  • 3 tbsp butter
  • 1 medium onion Finely Diced
  • 2 cups diced carrots
  • 2 cloves of garlic minced
  • 1/4 cup all purpose flour
  • 3 cups vegetable broth or stock
  • 6 cups broccoli florets
  • 1 tsp paprika
  • 1 tsp dijon mustard
  • 1 1/2 cups monterey jack cheese shredded
  • 1 1/2 cups cheddar cheese shredded
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • salt to taste
  • pepper to taste

Instructions

  1. Press the Sauté button on the Instant Pot and add the butter. When the butter is melted stir in the onion and carrots and cook about 2-3 minutes, or until the onion is translucent

  2. Stir in the garlic and flour. Cook for 1 minute and then stir in the broth. Continue stirring until no flour lumps remain. Make sure to scrape the bottom of the pot to make sure none of the flour mixture has stuck to the bottom.

  3. Add the broccoli to the pot, pop on the lid, and set Instant Pot to cook at High Pressure for 8 minutes.

  4. At the end of 8 minutes, do a quick release of pressure, open the lid and turn the pot off. Add in the paprika, and dijon and stir until incorporated.

  5. Stir in the cheeses, mixing well until fully melted. Once melted add in the milk and cream, season to taste.

  6. take half the soup and blend until smooth and creamy and then add it back to the pot,, this makes for a thicker soup.