Broccoli Cheddar Soup


  • 5 tbsp butter
  • 1.5 cups Broccoli
  • 2 cups chicken broth
  • 1 onion
  • 12-15 baby carrots
  • 2 ribs celery
  • 2 cloves garlic
  • 1 1/2 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp ground mustard
  • 1/4 tsp ground nutmeg
  • 2 cups heavy cream
  • 10-12 ounce sharp Cheddar cheese
  • hot sauce
  • Add butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When butter has melted, add broccoli florets in an even layer and cook without stirring for 5-7 minutes or until browned on the bottom.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add the remainder of the Pot Mixture ingredients and stir to combine.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 2 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Use an immersion blender to process until smooth.
  • Add cheese in 1/2 cup increments stirring between each addition until melted.
  • Add hot sauce to taste (optional). Serve warm.
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