Instant Pot Broccoli Cheese Soup

Step 1

Select SAUTE mode on the pressure cooker to melt butter. Once the butter is melted add the onion and cook for 3 minutes, or until translucent. Add the garlic and sauté 30 seconds longer.

Step 2

Stir in the fresh or frozen broccoli, broth, salt, and pepper. Lock the lid in place and select HIGH manual pressure for 2 minutes cook time if using fresh broccoli or 1 minute cook if using frozen. When the timer ends, carefully quick release the pressure, wait for valve to drop, and carefully remove the lid.

Step 3

In a small bowl whisk together ¼ cup cornstarch with ¼ cup water until it's smooth. Select SAUTE function and add the cornstarch / water mixture to pot, stirring constantly, until the soup comes to a boil and thickens. Hit CANCEL to turn off the pressure cooker.

Step 4

Add handfuls of cheddar at a time, stirring to melt between each addition. Once the cheese has melted, stir in the half and half. Serve hot with additional shredded cheddar on top, if desired.

Step 5

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