Instant Pot Broccoli Cheddar Soup


  • 3 cups chicken broth
  • 3/4 cup minced yellow onion
  • 4 cups broccoli florets
  • 1-1/2 cups thinly sliced carrots
  • 1/2 teaspoon fresh minced garlic
  • salt and pepper, to taste
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 2 tablespoons cornstarch
  • 1/4 cup water


  1. Add the chicken broth, onion, broccoli, carrots, garlic, salt and pepper to the Instant Pot.
  2. Cook on Manual (pressure cook) HIGH for 2 minutes. Allow for a 3 minute Natural Pressure Release before releasing the pressure manually.
  3. Remove the lid and stir in the heavy cream. Set the Instant Pot to Saute LOW and heat until it almost begins to simmer. Turn the Instant Pot off.
  4. Once heated, gradually stir in the Parmesan and cheddar cheeses.
  5. Make a slurry with the cornstarch and water. Slowly add it to the soup until it thickens to your liking.
  6. Serve hot.


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