Instant Pot Broccoli White Cheddar Soup

Two bowls of Broccoli White Cheddar Soup garnished with parsley

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!

Course Soup and Chowder

Cuisine American, Canadian

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 374kcal

Author Elaine

Equipment

Instant Pot

Ingredients

2 tablespoon butter
1 tablespoon olive oil, extra virgin
½ cup onion, finely diced
2 cups carrots, julienne cut or grated
2 cloves garlic, minced
¼ cup gluten-free flour blend
3 cups chicken broth, or vegetable broth or chicken bone broth
6 cups broccoli florets, fresh or frozen
1 teaspoon paprika
1 teaspoon Dijon mustard
3 cups sharp white cheddar cheese
½ cup whole milk, or half and half
sea salt and pepper

Instructions

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 Cancel 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.

Nutrition