Instant Pot Panera Broccoli Cheddar Soup

By KeyIngredient

Ingredients

• 1 1 1 tablespoon butter
• 1 1 1 tablespoon butter
• 1 1 1 tablespoon butter
• 1/2 1/2 1/2 cup onion, chopped
• 1/2 1/2 1/2 cup onion, chopped
• 1/2 1/2 1/2 cup onion, chopped
• 1/4 1/4 1/4 cup flour
• 1/4 1/4 1/4 cup flour
• 1/4 1/4 1/4 cup flour
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 2 2 2 cloves garlic, minced
• 1 1 1 cup carrot, grated
• 1 1 1 cup carrot, grated
• 1 1 1 cup carrot, grated
• 1 1 1 head broccoli, florets only, cut into small bunches
• 1 1 1 head broccoli, florets only, cut into small bunches
• 1 1 1 head broccoli, florets only, cut into small bunches
• 1/2 1/2 1/2 teaspoon nutmeg
• 1/2 1/2 1/2 teaspoon nutmeg
• 1/2 1/2 1/2 teaspoon nutmeg
• 2 2 2 cups vegetable stock
• 2 2 2 cups vegetable stock
• 2 2 2 cups vegetable stock
• 2 2 2 cups cream
• 2 2 2 cups cream
• 2 2 2 cups cream
• 2 2 2 cups cheddar, grated
• 2 2 2 cups cheddar, grated
• 2 2 2 cups cheddar, grated
• Fine sea salt and pepper
• Fine sea salt and pepper
• Fine sea salt and pepper

Details

Servings 6

Preparation

Step 1

Set Instant Pot to sauté function. Add butter and chopped onion, sauté for 2 minutes. Add flour and garlic, sauté for an additional 2 minutes. Add carrots, broccoli, nutmeg and vegetable stock. Change setting to manual, high pressure and set for 15 minutes. Use quick release method. Stir in cream and cheddar. Season to your liking fine sea salt and freshly ground pepper. Broccoli will easily break into small pieces. Serve hot with crusty bread.