Instant Pot Broccoli & Cheddar Soup

Autumn has arrived here in Britain and today was a particularly rainy and cold day. James and I didn't want to get out of bed this morning but of course we had to. James suggested that I make soup today for tea and I whole heartedly agreed. I made Broccoli and Cheddar soup in my Instant Pot, which ever since I got it last year for Christmas I cannot live without. Here is my easy one pot recipe for the soup.

Prep Time

10 Minutes

Cook Time

10 Minutes

Pressure Cook Time

1 Minute

Total Time

21 Minutes

Ingredients & Tools

Instant Pot

Cutting Board

2 Tablespoons of Butter

1 Diced Onion

2 Cloves of Chopped Garlic

4 Cups of Chicken Stock

4 Cups of Bite Sized Broccoli Florets

Salt to Taste (1/4 Teaspoon)

Black Pepper to Taste (1/4 Teaspoon)

1/4 Cup of Corn Starch

1/4 Cold Water

2 Cups of Double Cream

2 Cups of Grated Cheddar Cheese

Instructions

• Select saute to preheat the Instant Pot. Add the butter and onion and saute until the onion is tender, about 3 minutes.

• Add the garlic and cook until the garlic is fragrant, about 30 seconds.

• Stir in the chicken stock, broccoli, salt and pepper.

• Lock the lid in place on the Instant Pot, make sure the vent is set to seal and select high pressure and 1 minute cook time.

• In a small bowl whisk together the corn starch and cold water until smooth.

• When cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

• Set the Instant Pot to saute once again and slowly add the corn starch micture to the pot. Stir constantly until the soup comes to a boil and thickens.

• Turn off the Instant Pot. Slowly stir in the double cream.

• Add the cheese and stir until melted.

• Add salt and pepper to taste and serve with cheddar cheese on top.

Enjoy and Happy Hygge!