Instant Pot Broccoli Cheddar Soup is thick and cheesy with the right amount of broccoli. This pressure cooker broccoli cheddar soup is so delicious, you might need to make a double batch!
Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It's easier if you have it all ready to go.
Turn on the pot's Sauté setting. When hot, add the butter and olive oil. Then add the onion and cook for a few minutes.
Add the grated carrot and the potato (if using) and cook for a minute to soften.
Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
Add the broth and stir.
Add the broccoli, but don't stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial. Then the + or - to select 5 minutes (High Pressure).
When the cooking cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then slowly at first, in bursts, Quick Release the remaining pressure by turning the steam release knob to the Venting Position. Turn off the pot.
Use a potato masher to mash up the veggies well. If you want a creamier consistency, use an immersion blender.
Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.
Taste and adjust salt, if necessary.
Serve with some nice bread.