Fall is in the air and broccoli cheddar soup is on the menu.

I don’t know about you guys but when it starts to get a little chilly I start picking out a soup for the week and my go-to is always broccoli cheddar. Now, do I have time to pour over a soup all day? no. Did I invest in an instapot last year? Yes I did and it’s perfect for this (and spaghetti)

So let’s get into it.

Ingrediants:

serving size: 4

• 1 cup of broccoli
• 1 cup cheddar cheese (shredded)
• 1 cup heavy whipping cream
• 0.5 tbsp unsalted butter
• 0.25 cup diced yellow onion
• 1 1/2 cup chicken stocl
• 1 tbsp corn starch
• salt and pepper
• 0.25 cup shredded or diced carrots

Instructions:

1. add butter to instapot and turn on saute setting.
2. once melted add onions and saute until softened.
3. Add carrots, broccoli, salt, pepper, and chicken stock. Place lid on instapot and make sure valve is set to sealed.
4. Cook on high pressure with the manual setting for 4 minutes. once the timer goes off release the seal to remove the stress.
5. add shredded cheese and heavy whipping cream and stir until melted.
6. add cornstarch and 2 tbsp of cold water to thicken the soup.
7. ladle soup and serve.

For bigger families, you can double the ingredients to add more servings but with our small family and my picky eaters, this was perfect for a windy afternoon chilling at home and watching movies.

Before getting an Insta pot I didn’t understand the hype but since I get it. It makes meal time quick and easy and sometimes a one-pot shop that previously was two or three. Go ahead and give it a try and let me know what you think.

What other soups are perfect for fall?

XOXO,