Broccoli Cheddar Soup (Instant Pot)

Broccoli Cheddar Soup (Instant Pot)

Source : Prep Directionscombine All The Prep Ingredients In A 1-gallon Resealable Freezer Bag Squeeze The Air Label And Place In A Round Container To Freeze In...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 15, 2025

Step:

  1. Prep Directions
    Combine all the prep ingredients in a 1-gallon resealable freezer bag. Squeeze the air, label and place in a round container to freeze into shape.

  2. Serving Day Directions
    Add the stock and the contents of the package to the multi-cooker inner pot. Cook on high pressure for 5 minutes. Let the pressure release naturally for 5 minutes, and then manually release any remaining pressure. Gradually stir in the cheddar cheese, butter, and heavy cream until the cheese is melted. Using an immersion blender, puree the soup.

Ingredients

  1. Prep Ingredients
  2. 1 pound broccoli, cut into bite-size pieces, stems peeled and thinly sliced
  3. 1/2 onion, minced or grated
  4. 1 carrot, shredded
  5. 2 cloves garlic, minced
  6. 1 cup chicken or vegetable stock
  7. 1 teaspoon mustard powder
  8. to taste Salt and pepper
  9. Serving Day Ingredients
  10. 1 cup chicken or vegetable stock
  11. 4 ounces (about 1 cup) shredded cheddar cheese
  12. 2 tablespoons unsalted butter
  13. 1/2 cup heavy cream or half-and-half

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