Broccoli Cheddar Potato Soup

Serves 4-6


  • 3 cups chicken stock
  • 2-3 potatoes, washed and cubed
  • 1 tsp salt
  • 1 tsp garlic powder
  • 6 cups fresh broccoli, chopped (about 1 lb)
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 1 cup grated cheese


  1. Pour chicken stock and potatoes into instant pot. Cook for 3 minutes. Then release the pressure immediately.
  2. Press the saute button and add the broccoli and milk. Bring the soup to a boil.
  3. Mix cornstarch and 1 Tbsp of water together until lump free. Add this to the soup while it is boiling. Cook until broccoli is softened.
  4. Mix in cheese and stir until it is fully melted. Top with more cheese if wanted.