Side dishe for 8

Instant Pot Broccoli Cheddar Soup

Name: Instant Pot Broccoli Cheddar Soup
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tbsp butter; 1 onion; 1 carrot; 3 cloves garlic; 5/8 tsp salt; 1/2 tsp pepper; 1/2 tsp paprika; 1/4 tsp ground mustard; 4 cups chopped fresh broccoli; 5 cups reduced-sodium chicken broth; 1 cup half-and-half cream; 1/4 cup cornstarch; 2 cups shredded cheddar cheese

Broccoli, onion, and seasonings pressure-cook in broth before cream, cheddar, and cornstarch thicken the soup.

Typical price

$5.07for 4 servings

$1.27 per serving$5.07 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

30 minstart to table
Easydifficulty
8servings as written
$typical cost tier

American Low-carb Budget Side dishes Lunches Instant Pot Back to school Cold-weather comfort Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	1.5 oz	$0.60Typical price
Onions$1.29/lb typical	0.4 lb	$0.52Typical price
Carrots$1.09/lb typical	0.15 lb	$0.17Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Broccoli$1.99/lb typical	0.75 lb	$1.49Typical price
Broth or stock$0.07/oz typical	42 oz	$2.91Typical price
Heavy cream$0.22/oz typical	8.25 oz	$1.83Typical price
Cheddar and shredded cheese$0.30/oz typical	8 oz	$2.40Typical price
Total for the servings shown		$10.13

Pantry staples you likely have

Dried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsCornstarch, vanilla, yeast, cocoa

Not included in the cost.

Ingredients

3 tbsp butter
1 onion
1 carrot
3 cloves garlic
5/8 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/4 tsp ground mustard
4 cups chopped fresh broccoli
5 cups reduced-sodium chicken broth
1 cup half-and-half cream
1/4 cup cornstarch
2 cups shredded cheddar cheese

Steps

Melt the butter on the Instant Pot sauté setting, then cook onion, carrot, and garlic for 5 minutes.
Stir in salt, pepper, paprika, mustard, broccoli, and broth, then seal the pot and cook on high pressure for 5 minutes.
Release the pressure for 5 minutes, then carefully vent the remaining pressure.
Blend the soup with an immersion blender until mostly smooth, then stir in the half-and-half.
Whisk cornstarch with 1/4 cup water, stir it into the soup, and use the sauté setting for 2 minutes.
Turn off the heat, stir in cheddar until melted, and check that the soup is hot throughout.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Onions for Red onionsabout $0.20/lb more at typical prices
Cheddar and shredded cheese for Mozzarellaabout the same price
Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices