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  • 2 Tbs. unsalted butter
  • 1 small onion, diced
  • 1 head broccoli, chopped very small, florets only, about 3 cups
  • 1 cup shredded carrots
  • 32 oz. chicken broth
  • 1/2 tsp. black pepper
  • 1 tsp. kosher salt
  • 1/4 cup cold water
  • 1/4 cup cornstarch
  • 2 cups heavy whipping cream
  • 3 cups sharp cheddar cheese, shredded


Preparation time 5mins
Cooking time 20mins


Step 1

Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper and salt to the pressure cooker. Secure lid in place and turn valve to sealing.

Select high pressure or manual and cook for 4 minutes. When cook time ends turn off the pressure cooker and use quick release.

In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker to the saute and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.

Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately.


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