Broccoli Cheddar Soup, Instant Pot

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Pre-Notes

If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot.

Ingredients

1. 1 T butter
2. 1 medium yellow onion, diced
3. 2 or 3 celery ribs, diced
4. 2 or 3 carrots, match-stick style or grated or diced
5. 4 c coarsely chopped fresh broccoli florets
6. 3 c chicken broth
7. 1/4 c butter
8. 1/4 c flour
9. 1/2 t cayenne pepper
10. 2 c milk
11. 1 (8 oz) block of sharp cheddar, grated
12. 1/2 t salt
13. pepper to taste

Instructions

1. Turn your Instant Pot to the saute function and melt butter.
2. Add in the onion. Saute for 3 minutes.
3. Add in the celery, carrots, broccoli and chicken broth.
4. Cover the Instant Pot and lock the lid in place.Set the manual button (or pressure cook button) to 1 minute.
5. While the pot heats up and reaches pressure melt the 1/4 cup of butter in a pan on the stove.
6. Slowly whisk in the flour until a creamy mixture is formed. Set aside.
7. If desired (to speed up the process) you can also heat up the milk at this time.
8. When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to “venting.” Remove the lid when you can.
9. Turn the Instant Pot back to the saute function.
10. Whisk one cup of the broth from the soup into the flour mixture.
11. Then add that mixture into the pot.
12. Stir until the soup thickens.
13. Stir in the cayenne pepper and the milk, until it heats through.
14. Stir in the cheese, until it melts.
15. Stir in the salt and pepper.
16. Ladle into bowls and serve.
17. Store leftovers in an airtight container in the fridge for up to a week.