If you're in the mood for a bowl of delicious creamy soup made in under 30 minutes, then this instant pot broccoli cheddar soup recipe is for you. Made with cheddar cheese, broccoli, garlic, milk, and spices. Enjoy on its own or with some crusty Italian bread.
Prepare all of your veggies by cutting the broccoli into small floret sizes, peeling and shredding the carrots, dicing the onion, and mincing the garlic.
Set the instant pot to sauté mode and add the butter to the pot as well as the onion. Cook it down until it starts to turn a light brown color (about two minutes). Stir in the minced garlic and cook for 20 seconds.
Turn the instant pot off and add in the carrots, broccoli, and chicken stock.
Cover with the lid and set the pot to manual and cook for four minutes.
In the meantime, mix the cornstarch, milk, red crushed pepper, cayenne pepper powder, black pepper, and salt in a bowl together until well combined.
Release the pressure from the instant pot when ready and let it cool for a minute or two.
Open the lid and pour in the milk mixture and the cheese.
Turn the pot to sauté mode again and cook for one minute, until the cheese has melted. Stir constantly to avoid burning.
Turn it off and carefully remove the pot from the machine to avoid burning.
Serve immediately with some bread and garnish with green onions.
Please read the instant pot manufactures guide before using it.