Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
This Broccoli Cheddar Soup is packed with incredible flavors that everyone is going to love! It is ready for serving in just half an hour! This recipe was made easy with the use of an Instant Pot! Try it now, and I promise you that it is worth all the time and effort. Enjoy!
Ingredients:
32 ounces of chicken broth (or vegetable broth)
¼ teaspoon crushed red pepper flakes
1 c shredded carrots
½ teaspoon black pepper
1 head broccoli, chopped very small (florets only), about 3 c
1 small yellow onion, diced
2 c heavy whipping cream
1 teaspoon kosher salt
¼ c cold water
3 c sharp cheddar cheese, shredded
¼ c cornstarch
2 tablespoons unsalted butter
Directions:
In your Instant Pot, add chicken broth, sliced onion, carrots butter, sliced broccoli, pepper, crushed pepper flakes, and salt.
Stir everything until well incorporated.
Cover and seal the Instant Pot, then press the “Pressure Cook” button and cook for 4 minutes. Let the pressure release quickly.
Add the slurry (water and cornstarch mixture). Stir until well blended.
Press the “Sauté” button, then add the cheddar cheese and heavy whipping cream. Stir everything until well blended.
Cover the Instant Pot again, then cook everything for another 4 minutes. Give it a good stir once more before serving.
Serve right away. Enjoy!
Notes:
Feel free to use half & half instead of cream.
Make sure to slice the broccoli into small cuts.
I use shredded carrots for this recipe.
You should use shredded cheese for this recipe.
Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: Calories: 846 | Total Fat: 72g | Saturated Fat: 43g | Trans Fat: 2g | Unsaturated Fat: 21g | Cholesterol: 215mg | Sodium: 1809mg | Carbohydrates: 20g | Fiber: 4g | Sugar: 6g | Protein: 33g
Ingredients
- 32 ounces of chicken broth (or vegetable broth)
- ¼ teaspoon crushed red pepper flakes
- 1 c shredded carrots
- ½ teaspoon black pepper
- 1 head broccoli, chopped very small (florets only), about 3 c
- 1 small yellow onion, diced
- 2 c heavy whipping cream
- 1 teaspoon kosher salt
- ¼ c cold water
- 3 c sharp cheddar cheese, shredded
- ¼ c cornstarch
- 2 tablespoons unsalted butter
Instructions
In your Instant Pot, add chicken broth, sliced onion, carrots butter, sliced broccoli, pepper, crushed pepper flakes, and salt.
Stir everything until well incorporated.
Cover and seal the Instant Pot, then press the "Pressure Cook" button and cook for 4 minutes. Let the pressure release quickly.
Add the slurry (water and cornstarch mixture). Stir until well blended.
Press the “Sauté” button, then add the cheddar cheese and heavy whipping cream. Stir everything until well blended.
Cover the Instant Pot again, then cook everything for another 4 minutes. Give it a good stir once more before serving.
Serve right away. Enjoy!
Notes
Feel free to use half & half instead of cream. Make sure to slice the broccoli into small cuts. I use shredded carrots for this recipe. You should use shredded cheese for this recipe. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.
