Name: Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, diced; 1 head broccoli, chopped very small (florets only), (about 3 cups); 1 cup shredded carrots; 32 ounces chicken or vegetable broth; 1/2 teaspoon black pepper; 1 teaspoon kosher salt; 1/4 teaspoon crushed red pepper flakes; 1/4 cup cold water; 1/4 cup cornstarch; 2 cups heavy cream; 3 cups sharp cheddar cheese, shredded; Optional topping - additional shredded cheese or sliced green onion

Do you have an Instant Pot? It has become a staple in many kitchens. I have had fun experimenting with mine, but still have so much to learn. Laurie and I have both tried the Broccoli Cheddar Soup from the Sugary Sweets blog and it is simple and delicious! If you like Panera Bread’s Broccoli Cheddar Soup, you will love this!

*Easy and Delicious Soup made with these ingredients*

*Dice onion, chop broccoli, shred carrots.*
*Place in Instant Pot and add chicken broth, pepper, salt, and crushed red pepper flakes. Select Manual and cook for 4 minutes, turn off cooker and do a quick release.*

*While vegetables are cooking, whisk together corn starch and water*
*and measure cheese and cream.* *Turn pressure cooker to Saute and add cornstarch mixture, cream and cheddar cheese. Cook 3-4 minutes until the soup thickens and the cheese melts.*

*Top with favorite toppings and serve immediately – Enjoy!*

For more information about this recipe, click on the link below:

https://www.shugarysweets.com/

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Broccoli Cheddar Soup

Quick and Delicious Soup!

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Keyword: Soup

Servings: 6

Ingredients

2 tablespoons unsalted butter
1 small yellow onion, diced
1 head broccoli, chopped very small (florets only), about 3 cups
1 cup shredded carrots
32 ounces chicken or vegetable broth
1/2 teaspoon black pepper
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/4 cup cold water
1/4 cup cornstarch
2 cups heavy cream
3 cups sharp cheddar cheese, shredded
Optional topping – additional shredded cheese or sliced green onion

Instructions

Add butter, diced onion, diced broccoli, carrots, 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 4 minutes. When cook time ends, turn off the pressure cooker and use quick release.
In small bowl, mix the cold water and cornstarch. Turn pressure cooker to "Sauté" 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. Add toppings, if desired. Serve immediately. Enjoy!
*When I made this, I made 1/2 batch, keeping instructions and timing the same. Wonderful!
This recipe is from www.shugarysweets.com . So much fun to look at this blog!

More Instant Pot Recipes you might enjoy:

*We also really liked the Honey Sesame Chicken from “The Electric Presser Cooker Cookbook” by Barbara Schieving. Anxious to try more of her recipes – they look wonderful.*
*She has two blogs – Pressure Cooking Today and Barbara Bakes.*

http://pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/

Laurie sent me this “Dump and Start Instant Pot Alfredo” from the Cooking with Karli blog (above photo from that blog). She said it was so delicious. There is also a light version on the blog.

https://cookingwithkarli.com/dump-and-start-instant-pot-alfredo/

We hope you enjoy these Instant Pot recipes!

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