October 02, 2019
One of my favorite things about Fall is that it is soup season. Lots of warm, hearty, classic soups that just feel good on a chill fall day. This Instant Pot Broccoli Cheddar Soup is so tasty and warm, I threw in other veggies with the broccoli like potato's, carrots, and onions. It comes together in minutes and you'll be devouring this soup on no time!
RECIPE Instant Pot Broccoli Cheese Soup
Ingredients
3 TBSP butter or coconut oil
1 small onion
3 cloves of garlic, chopped or minced
1 medium sized head of broccoli-can also use frozen if needed
2-3 large potatoes chopped
1 c chopped carrots
4 cups chicken stock
1/4 c all purpose or gluten free flour
1 tsp salt
½ tsp pepper
¼ c organic cornstarch
3 TBSP water
2 cups organic cheddar cheese
1 (14 oz) can coconut milk or 1 1/4 c whole milk
Preparation
Start by chopping your onion and garlic. Add to your instant pot with the butter. Push the ‘saute’ button on your Instant Pot and let the butter melt and the onions cook until translucent.
Add your chopped potatoes, and carrots to the pot. Add your chicken stock, salt, pepper, and broccoli to the Instant Pot as well.
Put the lid on, lock it into place and make sure the valve is set to ‘sealed’ then set it to manual, for 2 minutes.
Do a QR (quick release) when finished
Open the lid, and in a separate small cup add your cornstarch and water together, mix to form a thick paste.
Put your Instant Pot back on ‘saute’ mode, then add your cornstarch and water. It will start to thicken up.
Now add your cheese and 1 can of coconut milk. Stir until it’s all incorporated. Don't leave it on 'saute' mode too long, just until everything is mixed together. Hit 'off' button when done. You don't want the milk to curdle. Enjoy!
*Use organic ingredients when feasible
