Set Instant Pot to saute. Melt the butter. Add garlic and onion saute for 3 minutes, or until soft and fragrant. Add carrots, celery, salt and pepper and give the mixture a stir. Add the flour and stir until veggies are coated.
Add milk, chicken stock and broccoli to the pot and mix well. Place the cover on the pot and set timer to 5 minutes on high pressure (soup setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
When cooking is done, do an immediate quick release. Remove cover and add the 3 cups of cheddar cheese. Stir until melted.
For a smoother consistency, use an immersion blender to puree the mixture. For a chunkier consistency, serve as-is. Sprinkle extra shredded cheese over the top just before serving!
SOUP CONSISTENCY: For a smoother soup consistency, use an immersion blender to puree the mixture. For a chunkier consistency, serve as-is.
BROCCOLI: Feel free to replace fresh broccoli with frozen. No need to thaw first!
CARROTS: If you don’t want to take the time to julienne your carrots, slicing or chopping them will work great in this recipe, as well!
LIQUID SPEWING WARNING: The first time I made this soup, an unexpected stream of soup began spewing out of the valve when I did a quick release. This can occasionally happen when the contents of the Instant Pot are starchy and have become too hot or are foaming inside. If this happens, carefully set the valve back to SEALING and wait 5 minutes before attempting another quick release.
CHEESE: I highly recommend sticking with sharp cheddar cheese for optimal flavor.
GLUTEN-FREE: Transform this broccoli cheese soup into a gluten-free meal by omitting the flour! Easy peasy!
Calories: 700.6kcal | Carbohydrates: 24.5g | Protein: 37.49g | Fat: 51.08g | Saturated Fat: 29.17g | Cholesterol: 147.42mg | Sodium: 1441.69mg | Fiber: 3.71g | Sugar: 4.91g
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