Description
A creamy, cheesy comfort soup made quickly in the Instant Pot! Loaded with tender broccoli, carrots, and sharp cheddar cheese, this soup is rich, flavorful, and ready in under 30 minutes – perfect for a cozy meal any day of the week.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 3 cups chicken or vegetable broth
- 1 cup milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp cornstarch + 2 tbsp water (slurry)
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Set your Instant Pot to the Sauté mode and melt the butter. Add the chopped onion and minced garlic, cooking until they become fragrant and the onion is translucent, about 2-3 minutes.
- Add Vegetables and Broth: Stir in the chopped broccoli florets, shredded carrots, and pour in the chicken or vegetable broth. Close the lid and seal the Instant Pot.
- Pressure Cook: Cook on Manual High Pressure for 5 minutes to cook the broccoli and carrots until tender.
- Release Pressure and Add Dairy: Perform a quick release of the pressure. Switch back to Sauté mode and stir in the milk and heavy cream to bring the soup back to a gentle simmer.
- Thicken the Soup: Stir in the cornstarch slurry (cornstarch mixed with water) and continue to simmer until the soup thickens slightly, about 2-3 minutes.
- Add Cheese and Season: Gradually stir in the sharp cheddar cheese until fully melted and smooth. Season with salt and pepper to your taste. Serve the soup warm and enjoy!
Notes
- Use freshly shredded cheese for the best melt and creamy texture.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add a pinch of nutmeg to enhance the depth of flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
