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Export 10 ingredients for grocery delivery
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!
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