Ingredients
Scale
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups broth (vegetable or chicken)
- 4 tablespoons unsalted butter
- 2–3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 2 cups half and half
- 2½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Prep vegetables by chopping broccoli, carrots, and onion; mince garlic.
- Add chopped vegetables, broth, butter, garlic, sea salt, and spices to the Instant Pot.
- Seal the pot, set to high pressure, and cook for 1 minute, then quick release.
- Stir in half and half and cheddar cheese until melted and creamy.
- Thicken the soup by whisking cornstarch and water together and adding it to the pot; sauté until desired consistency.
- Adjust seasoning to taste and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut vegetables into small, even pieces for uniform cooking.
Adjust thickness by varying cornstarch slurry amount.
Taste before serving to customize the seasoning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 10
- Cholesterol: 55