Instant Pot Broccoli Cheddar Soup (Edit recipe)

Instant Pot Instructions

1. Hit Sauté on your Instant Pot, add 1 tbsp of oil, and let the pot heat up.
2. Add Carrots, Onions, and Shallot and sauté until the onions and shallots are translucent and starting to get some color on them.
3. Add Broccoli Florets, Chicken Broth, and Cream to the instant pot and then bring to a boil.
4. Turn off your Instant Pot, put the lid on and make sure the vent is in the "sealed" position. then cook the soup on High Pressure for 5 minutes!
5. Once the timer goes off, let the soup naturally release for 5 minutes
6. Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
7. Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
8. Slowly add the cheese to the instant pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
9. Add the reserved broccoli florets back in the instant pot, and serve immediately.

Stove Top Instructions

1. Add 1 tbsp of oil to a large pot.
2. Add Carrots, Onions, and Shallot and sauté until the onions and shallots are translucent and starting to get some color on them.
3. Add Broccoli Florets, Chicken Broth, and Cream to the pot and then bring it to a boil.
4. Cover it and let is simmer for 35 minutes or until the broccoli florets are soft.
5. Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
6. Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
7. Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
8. Add the reserved broccoli florets back in the instant pot, and serve immediately.