Creamy and Delicious Broccoli Cheddar Soup a Panera Copycat Recipe made in the Instant Pot with Stove Top Directions. Add ham cubes for extra flavor and protein as a meal or just because. Easy recipe packed full of flavor and a hidden secret ingredient.
Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
Dice onion, rough chop matchstick carrots and grate cheese. Set aside
Set Instant Pot to Saute. Add Butter. Melt. Add Diced Onions.
Saute for 2-3 minutes allowing onion to become translucent
Add Crushed Garlic, and chopped Carrots. Saute for another minute or two.
Optional - If adding Ham, add that now and stir
Deglaze the Bottom of the Instant Pot, add ½ cup of broth and using a flat edge wooden spoon or rubber spatula scrap the bottom of the pot lifting any ‘stuck bits’ from the bottom. Scrape the bottom. Turn Instant Pot off
Add remaining broth, Pepper, and Dry Mustard. Give it all a quick stir before adding broccoli.
Secure Lid and close pressure valve. Set to Pressure Cook for 3 minutes. Allow a 5 minute Natural Pressure Release. Release remaining pressure and open lid.
Add 2 cups of Sharp Cheddar Cheese and 2 cups of Half and Half and stir.
Add salt to taste
To thicken soup, make a Cornstarch slurry by mixing ¼ cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
Garnish with additional cheese
Stove Top Directions
Cut 4 cups of Fresh Broccoli into small bite size pieces and set aside.
Dice onion, rough chop matchstick carrots and grate cheese. Set aside
In large stock pot over Medium/High heat melt better and add diced onions.
Saute for 4-5 minutes or until onion begins to turn translucent.
Add crushed garlic, chopped matchstick carrots and Ham (optional) and saute for another 1-2 minutes.
Add Broth, pepper and Dry Mustard and stir.
Add Broccoli and bring to a boil.
Turn heat to low and cover allowing to simmer for 15 minutes
Add Half and Half and grated Sharp Cheddar Cheese and Stir until cheese is melted.
To thicken soup, make a Cornstarch slurry by mixing ¼ cup water and 2 Tbl Cornstarch. I find it best to press the Saute button when adding the slurry. Stirring as the soup is heated will thicken soup nicely. Soup will also thicken as it cools slightly.
Garnish with grated Cheese
Notes
Store covered in refrigerator for up to 4 daysFreeze Soup for up to 3 monthsTo reheat: Heat Single Serving in microwave, stirring every 30 seconds until desired temperature is reached. Heat larger portions on stove over Medium/High heat gently stirring until desired temperature is reached.