Step 1

Melt the butter in your instant pot with the saute setting on high

Step 2

Saute the diced onions for 3-4 minutes, add minced garlic and cook for 30 more seconds

Step 3

Add the broccoli, salt, pepper, cayenne pepper, and chicken broth to the instant pot. Cook on manual high (or pressure cook depending on your model) for 1 minute. Immediately do a quick release.

Step 4

Stir in 1/2 cup of cream cheese until melted

Step 5

Add the whipping cream and stir until the cream of broccoli soup is heated through

Step 6

Stir in the shredded cheddar cheese a 1/2 cup at a time until melted. Make sure it's melted before adding another 1/2 cup. This prevents cheese clumping

Step 7

Serve immediately. Enjoy!

Step 8

Combine the broccoli, garlic, and onion in a crock-pot. Add the chicken stock, salt, pepper, and cayenne pepper. Set your slower cooker to the LOW setting for 4-5 hours.

Step 9

After 4+ hours when the broccoli and vegetables are cooked through, you'll need to turn the heat to HIGH to finish cooking the soup.

Step 10

We HIGHLY recommend grating your cheese from a block and not using pre-shredded cheese. Pre-shredded cheese is mixed with potato starch and it often doesn't melt very well. You'll get much better results if you grate your own cheese.

Step 11

Mix in the shredded cheddar cheese a little at a time, if you stir it all in together cheese has a tendency to clump and stick. Take about a 1/2 cup of cheese at a time, and stir until it's melted before adding another 1/2 cup of cheese.

Step 12

Stir in the cream cheese until completely melted.

Step 13

Add the whipping cream and stir to combine. Serve immediately. You can substitute half n half if you want a soup slightly less rich.

Step 14

The broccoli cheddar soup thickens upon standing if it's thicker than you prefer simply add a little chicken broth until it's the desired consistency.

Step 15

Enjoy!