It’s been soups galore here at our house! With some yuck going around, rain and cold weather, soup is what’s for dinner here a lot lately! It’s easy, delicious, and just gives a comfort you need during this time of the year. Today I was wanting some soup and decided I would try and make some broccoli cheddar soup for the first time! And y’all, it was so delicious I decided I would share it with you all!
This broccoli cheddar soup was made in the instant pot which is the best invention for your kitchen of all time. I cooked this soup in THREE MINUTES. Yeah you heard me, THREE MINUTES! Now the prep time in total was about 15 minutes including the cook time so yeah… a delicious soup in under 20 minutes!
I served mine with some yummy parmesan rosemary French bread from Costco. It’s so dreamy I could eat an entire loaf on my own! Now the soup itself is gluten free so if you are gluten free you can definitely get in on this! Serve yours up with a small side salad or gluten free sandwich! Your whole family will enjoy this soup AND you can sneak some more veggies in your family’s diet! Let’s get to it!
Easy Instant Pot Broccoli Cheddar Soup
What you will need:
- 2 cups frozen broccoli
- 1/2 onion (diced)
- 1/2 cup shredded carrots
- 2 stalks celery (diced)
- 1 tbsp garlic (minced)
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 1/2 cup corn starch slurry
- 4 cups of chicken broth
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 tsp dill weed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp Cajun seasoning
Set instant pot to sauté method. Drizzle in olive oil and throw in onions, celery, carrots, and garlic. Soften all of the veggies. Then toss in frozen broccoli, chicken broth, and all dry seasonings. Cover instant pot with the lid and make sure you set to SEAL. Then hit the soup/stew mode and manually enter in 3 minutes. Remember it will take some time to pressurize!
Once finished, quick release (be careful) the pressure and wait until all of the steam has stopped releasing! Remove the lid and then set the instant pot back to sauté mode. Make 1/2 cup of cornstarch slurry! To do this just mix two tbsp of corn starch with 1/2 cup of water. Mix until everything is dissolved and add into the soup mixture. You will want to bring everything to a boil for it to thicken up. Also add in heavy cream and cheese. Let everything melt and come together. Here is a great place to taste the soup and adjust any seasonings to your taste!
Once finished, serve with some shredded cheese on top! It is so delicious and soothing! I hope you enjoy it as much as we do! Below I will attach a link to an instant pot that you can purchase if you don’t have one yet! Trust me, it is so worth it! You can read my blog, Instant Pot vs. Slow Cooker, to find out more!
Hope you enjoy and Happy Homemaking!Instant Pot Duo 60 321 Electric Pressure Cooker, 6-QT, Stainless Steel/Black