Instant Pot Broccoli Cheese Soup
Ingredients:
8 cups broccoli, small florets/discard the stems
1 cup carrots, diced
1 small onion chopped
2 tsp powdered garlic
1/2 tsp paprika
2 tsp spicy mustard
8 tbsp butter, unsalted
8 tbsp all-purpose flour
8 cups chicken stock
4 cups half and half
4 cups velveeta cheese diced
Garnish:
shredded cheddar
black pepper
broccoli, finely diced broccoli florets
Directions:
In instant pot on saute setting, melt butter. After it is melted, immediately add the onion, carrots and garlic. Saute approximately 1 minute or until onion is soft. Reduce heat to low and add flour. Stir briskly and saute for 30 seconds.
Add chicken stock in 2-3 batches stirring well so there are no lumps. Add the seasonings and mustard and deglaze the pot sides and bottom .
Turn off the pot and add the broccoli florets and mix well. Close and seal instant pot. Cook on high pressure for 1 minute.
Add room temperature or warm (heat in microwave) half and half. Do not add cold. Mix everything well and saute on low. Bring soup to a simmer. Immediately turn off instant pot once soup begins to simmer.
Add cheese in 2-3 batches and stir well until cheese fully melts and combines into the soup.
Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives….
