Broccoli and Cheddar Soup
If you’ve ever been to Culver’s Hamburger Join to enjoy the Broccoli and Cheddar Soup, you’ll understand just how high we are rating this Instant Pot Broccoli and Cheddar Soup when we say it’s stupendous! Originally found in the Ultimate Instant Pot Recipe Book.
Specialty Items you’ll need:
Instant Pot (we use a Crock Pot brand)
2 Tablespoons unsalted butter
1 medium yellow onion, finely diced
1 large carrot, shredded
1 celery stalk, finely diced
2 garlic cloves, minced
1 lb Broccoli Florets, chopped
3 cups vegetable broth
1 cup half and half or heavy whipping cream
2 Tablespoons cornstarch
1 Tablespoon hot sauce such as Frank’s Red Hot
2 Cups tightly packed shredded Cheddar Cheese
Select the Sauté setting on the Instant Pot and melt the butter. Add the onion, carrot, celery, garlic, and ½ teaspoon salt and sauté for about 5 minutes, until the onion is softened but not browned. Add the broccoli and vegetable broth.
Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
While the soup is cooking, in a liquid measuring cup, stir together the half and half, cornstarch, and hot sauce.
When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, press the Cancel button to reset the cooking program, then select the Saute setting. Stir the half and half mixture to recombine, then pour it into the pot. Stir in the cheese. Let the soup come up to a simmer and cook for 1 to 2 minutes, stirring occasionally, until it has thickened slightly. Press the cancel button to turn off the Instant Pot. Taste and adjust the seasoning with salt and hot sauce if needed.
Ladle the soup into bowls and serve piping hot.