The BEST Instant Pot Broccoli Cheese Soup…better than Panera! | Step-by-Step Instant Pot Recipe

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make the Instant Pot Broccoli Cheese Soup at home:
1 Tbsp butter
1 medium yellow onion, chopped
2 or 3 celery ribs, chopped
2 or 3 carrots, match-stick style or grated or chopped
4 cups coarsely chopped fresh broccoli florets
3 cups chicken broth (or 3 cups of water and 3 tsp of Better than Bouillon Chicken Base)
1/4 cup butter
1/4 cup flour
2 cups milk
1 (8 oz) block of sharp cheddar, grated
1/2 tsp salt
Freshly ground pepper, to taste

Turn your Instant Pot to the saute function (“more”) and melt the 1 Tbsp of butter. When the butter is melted add in the chopped onion. Saute for 3 minutes.
Add in the celery, carrots, broccoli and chicken broth.
Cover the Instant Pot and lock the lid in put. make sure valve is on “sealing.” Set the manual button (or pressure cook button) to 1 minute.
While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
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.
Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. 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. This will produce a nice, thick soup.
Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven’t tried freezing this soup, I believe that it would freeze well.

Some notes about the recipe:

Better than Bouillon Chicken Base: I don’t always have a carton or can of chicken broth in my pantry but I always have Better than Bouillon in my fridge. I buy the big jars at Costco…they are so much cheaper. Then when a recipe calls for a cup of chicken broth I simply add in one cup of water and one teaspoon of the chicken base.

Broccoli: I chose to go with fresh broccoli for this recipe. You could totally go a lot heavier on the broccoli if you love to have broccoli in every bite. I just used the florets but if you love the stems you could chop them up and throw them in as well.

Carrots: I used only 2 carrots for this recipe but again, you could totally throw in a third carrots if you love to have more vegetables. I chose to cut my carrots up matchstick style which took a while but you could also just used grated carrots or chopped carrots.

Sharp Cheddar: I love that sharp cheddar can bring so much more flavor to a dish than mild or medium cheddar. Don’t worry it’s not overwhelming. I used an entire 8 ounce block of cheddar. I grated my own. I don’t love to use pre-grated cheddar for soups because it has that weird powdery substance on it. What is that stuff anyway?

Watch these other YouTube videos:
5 Kid Requested Instant Pot Dinners: https://youtu.be/goCeUyvFRG8
8 Freezer Meals in One Hour: https://youtu.be/1UlLb_6ta74
7 Instant Pot Essential Recipes you NEED to Know: https://youtu.be/j43b8xVfGBs