Instant Pot Broccoli White Cheddar Soup
Full of rich creamy, cheesy flavour, and loaded with broccoli, this gluten-free Broccoli White Cheddar Soup cooks quickly in an Instant Pot. A family favourite!
- 2 tbsp butter
- 1 tbsp olive oil extra virgin
- 1/2 cup onion finely diced
- 2 cups carrots julienne cut or grated
- 2 cloves garlic minced
- 1/4 cup gluten-free flour blend
- 3 cups chicken broth or vegetable broth or chicken bone broth
- 6 cups broccoli florets
- 1 tsp paprika
- 1 tsp Dijon mustard
- 3 cups sharp white cheddar cheese
- 1/2 cup whole milk or half and half
- sea salt and pepper
Press Sauté button and add butter and oil to the Instant Pot. Once melted, add the onion and carrots and sauté until onions are translucent and carrots have softened, about 3 - 4 minutes.
Add garlic and cook for 1 minute, then stir in flour until well combined. Add broth and stir until smooth.
Add the broccoli and leave on top of the soup. Place the lid on the Instant Pot. Press the Saute button to turn it off, then press the Manual button and set for 8 minutes.
After 8 minutes, use the Quick Release and allow the steam to escape. Open the lid and turn off the Instant Pot.
Stir in the paprika and Dijon mustard. Add the cheese and stir until combined. Stir in the milk or half and half. Taste and season as needed with salt and pepper. Garnish with fresh parsley or fresh thyme leaves and serve.
Calories: 374kcal | Carbohydrates: 17g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 71mg | Sodium: 893mg | Potassium: 628mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8600IU | Vitamin C: 93.2mg | Calcium: 502mg | Iron: 1.7mg