Broccoli Cheddar Soup / Instant Pot

By vickysue_4

Instant Pot Soup

Ingredients

• 4 medium potatoes diced
• 2 Tbsp butter
• 1 small yellow onion, diced
• 1 head broccoli, chopped very small (florets only), about 3 cups
• 1 cup shredded carrots
• 32 oz chicken broth (or vegetable broth)
• 1/2 teaspoon black pepper
• 1 tsp salt
• 1/4 tsp or dash of crushed red pepper flakes
• 1/4 cup cold water
• 1/4 cup cornstarch
• 2 cups heavy whipping cream (can use half and half instead)
• 3 cups sharp cheddar cheese, shredded ( dont use package cheddar

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
Select "High Pressure" or manual and cook for 6 minutes. When cook time ends, turn off pressure cooker and use a quick release.
In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY. Can serve with ham and swiss sandwiches.