Ingredients
Scale
- 8 cups broccoli small florets (discard the stems)
- 1 cup carrots, diced
- 1 small onion, chopped
- 2 tsp powdered garlic
- 1/2 tsp paprika
- 2 tsp spicy mustard
- 8 tbsp unsalted butter
- 8 tbsp all-purpose flour
- 8 cups chicken stock
- 4 cups half and half (room temperature)
- 4 cups Velveeta cheese, diced
- Shredded cheddar cheese (for serving)
- Black pepper (to taste)
- Finely diced broccoli florets (for garnish)
Instructions
- Melt butter in the Instant Pot on sauté.
- Sauté onion, carrots, and garlic until fragrant.
- Add flour and stir for about 30 seconds.
- Gradually mix in chicken stock, ensuring no lumps.
- Season with paprika and spicy mustard.
- Mix in broccoli florets.
- Seal the pot and cook on high pressure for 1 minute.
- Release pressure, then stir in half and half.
- Simmer on sauté until hot, then gradually mix in Velveeta.
- Serve with toppings like cheddar and broccoli florets.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a smoother texture, blend the soup after adding cheese.
Adjust cheese quantity based on your creaminess preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2
- Sodium: 800
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 10
- Cholesterol: 60