Best Instant Pot Broccoli Cheddar Soup
This Best Instant Pot Broccoli Cheddar Soup is a quick and flavorful recipe for a delicious meal. Here's a quick look at how I make it.
Servings: 6 people
Calories: 347kcal
Equipment
- 1 Instant Pot Duo Crisp Plus Air Fryer Lied 8 quart.
- 1 Ladle
- 1 chopping board
Ingredients
- 1/4 cup Unsalted Butter
- 1/2 cup Chopped Red Onion
- 1/2 cup Chopped Bell Pepper
- 1/4 cup All Purpose Flour
- 2 cups Water
- 2 cups Half and Half
- 4 stalks Sliced Celery
- 1 cup Shredded Carrots
- 1/2 oz Frozen Broccoli Florets
- 8 oz Velveeta Cheese this is two individually wrapped blocks
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- salt and pepper
Instructions
- Put the inner pot in the instant pot Base. Push the saute' button setting and set the timer to thirty minutes. Put the butter and let it melt.
- Add the onion and the pepper. Let it cook for three minutes, and sprinkle the all-purpose flour. Mix using a ladle until the flour turns creamy. Slowly add a small amount of water to smoothen the roux. This process makes a cream soup.
- Pour in the half and half, and add the celery, carrots, and frozen broccoli florets.
- Turn off the saute' button setting and cover the pot with the pressure cooker lid. Put the pressure on HI and set the time to two minutes.
- When the cooking is done, set your timer to twenty minutes before releasing the pressure.
- Cancel the pressure cook button and push the saute' button setting. Add the Velveeta cheese and stir until it's melted. Season with onion and garlic powder. Season with salt and pepper if needed.
Video
Notes
Ingredients Substitution:
- Half and Half- you can sub this with heavy whipping cream, Evaporated Milk, or Whole Milk
- Velveeta Cheese- you can substitute it with shredded sharp cheddar cheese.