Ingredients
Vegetables
- 4 cups broccoli (chopped very small)
- 1 ½ cups carrots (shredded or chopped very small)
- 1 onion (diced)
- 2-3 garlic cloves (minced)
Liquids & Dairy
- 4 cups broth (use 3 cups for a thicker soup)
- 2 cups half and half
- 2 ½ cups shredded cheddar cheese
- 4 Tbsp unsalted butter
Spices & Others
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Prepare Vegetables and Ingredients: Finely chop the broccoli and either shred or chop the carrots very small. Dice the onion and mince the garlic cloves. These small cuts ensure the veggies cook quickly and evenly in the Instant Pot.
- Add to Instant Pot: Place all chopped vegetables into the inner pot of your Instant Pot. Add the broth, butter, minced garlic, paprika, sea salt, and cracked pepper. Stir everything well to combine all flavors before cooking.
- Pressure Cook: Seal and close the Instant Pot lid, turning the vent to the “sealing” position. Set the pressure cooker to high pressure (labeled as “manual” on some models) for 1 minute. Allow the pressure to build, cooking to complete, and then perform a quick release to release the steam safely.
- Add Cream and Cheese: Open the lid carefully and stir in the half and half and shredded cheddar cheese until the cheese melts smoothly into the hot soup base.
- Prepare Cornstarch Slurry and Thicken Soup: Whisk together the cornstarch and water in a small bowl until smooth with no lumps. Slowly add this slurry into the soup while stirring constantly. Switch the Instant Pot to the “sauté” setting and continue stirring until the soup thickens to your desired consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust salt, pepper, or paprika if needed. Serve the soup immediately with your favorite garnishes such as extra cheese, croutons, or fresh herbs.
Notes
- For a thicker soup, use 3 cups of broth instead of 4 cups.
- Chopping the vegetables very small helps them cook faster and creates a smoother soup texture.
- Use a quick release after pressure cooking to prevent overcooking the vegetables.
- Slowly add the cornstarch slurry to avoid lumps and ensure even thickening.
- To make it vegetarian, substitute broth with vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, stirring occasionally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
