INSTANT POT BROCCOLI CHEESE SOUP

Instant Pot Broccoli Cheese Soup

Thick and creamy Instant Pot Broccoli Cheese Soup is a healthier and naturally gluten free broccoli cheddar soup prepared in only 15 minutes!

Ingredients

1. 4 tablespoons butter
2. 1 cup onion, diced
3. 3 cloves garlic, minced
4. 2 pounds fresh or frozen broccoli, cut into bite-sized florets
5. 3 cups chicken broth
6. 3/4 teaspoon salt
7. 1/4 teaspoon pepper
8. 1/4 cup cornstarch
9. 8 ounces freshly shredded sharp cheddar
10. 1 cup half and half

Instructions

1. Select SAUTE function on pressure cooker to melt butter. Once butter is melted add onion and cook for 3 minutes, or until translucent. Add garlic and sauté 30 seconds more.
2. Stir in fresh or frozen broccoli, broth, salt, and pepper. Lock lid in place and select HIGH pressure for 2 minutes cook time for fresh broccoli or 1 minute cook time for frozen. When the timer ends, carefully quick release pressure, wait for valve to drop, and remove lid.
3. In a small bowl whisk together 1/4 cup cornstarch with 1/4 cup water until smooth. Select SAUTE function and add cornstarch / water slurry to pot, stirring constantly until soup comes to a boil and thickens. Hit CANCEL to turn off pressure cooker. 
4. Add handfuls of cheddar at a time, stirring to melt between each addition. Once cheese is melted, stir in half and half. Serve hot with additional shredded cheddar on top, if desired.

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