Broccoli-Cheddar Soup (Dry Soup Mix Series)

Step 1

Mix all bouillon ingredients in a small bowl. Set aside 2 teaspoons. Store remaining bouillon in airtight container in cool, dry place for use in other recipes. Only the reserved 2 tsp is needed for this recipe.

Step 2

Combine cheese powder, buttermilk powder, 2 teaspoons bouillon, cornstarch, garlic, paprika, and mustard in a 1 pint jar. Seal lid. Shake to combine. Open jar and add onion, carrots, and broccoli. Seal lid and store in an airtight container.

Step 3

Bring 1 1/2 cups water to a boil. Add soup mix to a bowl, and add boiling water to soup mix. Stir well to break up any lumps. Bring another 1 1/2 cups water to a boil, and add to soup mix. Cover and let stand 10 minutes or until broccoli is soft.

Step 4

Add dry mix and 3 cups water to Instant Pot. Stir well to break up any chunks. Lock lid; set valve to sealing. Program for manual-high and 5 minutes. Allow for natural pressure release, if desired, or do quick release.