Creamy Instant Pot Broccoli Cheese Soup

I love Broccoli Cheese soup.  I have had some fabulous ones in different places around town, but sometimes I want some at home.

My all time favorite Instant Pot recipe book is Great Food Fast by Bob Warden.  Every recipe I have tried is fabulous.

The recipe I am sharing with you today is a spin-off from a recipe in Mr. Warden’s book.  I just can’t seem to leave a recipe the way it was originally written.

Instant Pot Broccoli Cheese Soup

2 TB butter
1 onion, diced or 3 TB dried, minced onion rejuvenated
1 lb. frozen broccoli florets
1 C shredded carrots
4 C chicken stock
½ tsp garlic powder
½ tsp onion powder
2 tsp salt
Pinch nutmeg
3 TB arrowroot powder or corn starch
1/2 C cold water
½ C whole milk or heavy cream
2 C cheddar cheese, shredded

  1. Set the Instant Pot to sauté.   Wait until the display reads Hot.

2. Add the butter and wait until it melts.

3. Place onion in the butter and sauté until the onion is translucent.

4. Add the frozen broccoli, carrots, chicken stock, garlic powder, onion powder, and nutmeg.

5. Lock lid and cook on High for 4 minutes.

6. Quick Release (QR).   Visit the Instant Pot Newbies page if you don’t know what this is.

7. Remove the lid. 

8. Scoop out app. 1/2 C of the hot liquid.  Add 1/2 C cold water to it.  Whisk the arrowroot powder into the liquid.  Stir the mixture back into the soup.

9. Add the milk or cream and the cheese.  Stir well and serve when cheese has melted.

Broccoli Cheese Soup

We made this for lunch and it was so yummy, we decided to bring it for church lunch.  It got good reviews at church as well.  

Next time you get a hankering for some Broccoli Cheese Soup, and you find yourself at home instead of sitting in a restaurant, give this one a try.  

 

Creamy Instant Pot Broccoli Cheese Soup

Rich and delicious, this Instant Pot Broccoli Cheese Soup recipe will have you coming back for more. Easy and yummy, you will make this time and time again. Visit www.MommysApron.com for more great recipes.

Ingredients

  • 2 TB butter
  • 1 onion, diced or 3 TB dried, minced onion rejuvenated
  • 1 lb. frozen broccoli florets
  • 1 C shredded carrots
  • 4 C chicken stock
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 tsp salt
  • Pinch nutmeg
  • 3 TB arrowroot powder or corn starch
  • 1/2 C cold water
  • ½ C whole milk or heavy cream
  • 2 C cheddar cheese, shredded

Instructions

  1. Set the Instant Pot to sauté. Wait until the display reads Hot.
  2. Add the butter and wait until it melts.
  3. Place onion in the butter and sauté until the onion is translucent.
  4. Add the frozen broccoli, carrots, chicken stock, garlic powder, onion powder, and nutmeg.
  5. Lock lid and cook on High for 4 minutes.
  6. QR
  7. Remove the lid.
  8. Scoop out app. 1/2 C of the liquid. Add 1/2 C of cold water. Whisk the arrowroot powder into the liquid. Stir the mixture back into the soup.
  9. Add the milk or cream and the cheese. Stir well and serve when cheese has melted.
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