Go Back
Print

Debs Best Broccoli Cheese Instapot Soup

Quick and easy comfort food.  
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings

Ingredients

  • 4 Tbsp butter
  • 1 Medium onion chopped
  • 2 large carrots chopped
  • 1 clove garlic minced
  • 1/3 cup all-purpose flour
  • 3 cup chicken or vegetable broth *See note 1
  • 2 12oz. bags frozen broccoli florets
  • 1 tsp smoked paprika
  • 1 tsp dill weed
  • 1/2 tsp onion salt
  • 1/2 tsp black pepper
  • 3 cups shredded cheese *See note 2
  • 1 cup heavy cream or half-n-half

Instructions

  • Press the Saute function and melt butter in Instant Pot.
  • Add onions and carrots to the pot. Saute, stirring occasionally, for 5-6 mins or until the onions are translucent.
  • Add garlic and cook for 30 seconds more.
  • Add the flour and stir constantly 30-60 seconds until thoroughly mixed in. 
  • Add broth and stir until no large lumps are visible. 
  • Add broccoli then cover and seal Instant Pot.  Set for high pressure for 8 minutes  It will take 5-10 minutes to come to pressure before starting to countdown.
  • When done, carefully quick release the pressure, then remove Instant Pot lid. 
  • Stir in spices until well blended.
  • Add cheese and mix well, using the back of the spoon to press the vegetables and cheese on the side of the pot to blend together. 
  • Stir in heavy cream until well blended.
  • Serve and enjoy!

Notes

  • Note 1 - I recommend making your own broth.  If using pre-packaged, you may want to use onion powder instead of onion salt.
  • Note 2 - You can use any melting style cheese. My favorite combination is:
    • 1/2 cup shredded parmesan
    • 5 american cheese slices
    • 1 cup pepper jack (gives it a kick!)
    • 1 cup sharp cheddar