Creamy and delicious, this healthier Instant Pot broccoli cheese soup is a cinch to make and tastes so much better than the restaurant version. It's perfect for a vegetarian or gluten-free dinner or lunch.
4cupsfinely chopped broccoli florets (about 1 head of broccoli, florets and small stems)
1 1/2cupsmatchstick carrots (OR 2 medium carrots, shredded or finely diced)
1/2teaspoondried thyme leaves
1/4teaspoonfreshly ground black pepper
1/4teaspoonkosher salt, more to taste
1/8teaspoonfreshly grated nutmeg
1/8teaspooncayenne, more to taste
3cupsshredded cheddar cheese
In a 6-quart Instant Pot, heat butter and olive oil on “Saute” mode. Add onions and cook, stirring constantly, for 3-4 minutes or until translucent. Turn off Instant Pot.
Add broccoli, carrots, broth, thyme, pepper, salt, nutmeg, cayenne, and bay leaf.
Secure lid, turn valve to “Seal,” and set on “Manual” (or “Pressure Cook“), high pressure, for 4 minutes. It will take about 10 minutes for it to come to pressure.
When cook time is finished, turn valve to “vent” to quick release pressure. Carefully remove bay leaf.
(If a smoother consistency is desired, blend with immersion blender before continuing with remaining steps).
In measuring cup, whisk together cornstarch and milk until no lumps remain.
Turn pressure cooker back to “Saute” mode and add in milk/cornstarch mixture while stirring. Cook for 5 minutes, stirring occasionally, until soup thickens slightly. Turn Instant Pot off and gradually stir in cheese until melted.
Shred your own cheese for best results. Pre-shredded cheese doesn't melt as well due to additives.