Instant Pot Broccoli Cheddar Soup

Indulge in comfort with this creamy and flavorful Instant Pot Broccoli Cheddar Soup. Packed with tender broccoli, grated carrots, and a rich blend of cheddar cheese, this recipe offers a delightful twist on a classic favorite.

Perfectly seasoned and effortlessly prepared in your Instant Pot, it’s a satisfying dish that’s ready to warm you up on any chilly day. Follow these simple steps to enjoy a bowl of homemade goodness that’s sure to become a family favorite.

How to make Instant Pot Broccoli Cheddar Soup

Ingredients:

2 tablespoons unsalted butter

3/4 cup diced onion

2 cloves garlic, minced

4 cups chicken broth, (or vegetable broth), divided

4 cups small broccoli florets

1 cup grated carrots

1/2 teaspoon salt, plus more to taste

1/2 teaspoon ground black pepper, plus more to taste

Pinch of nutmeg, plus more to taste

1/4 cup cornstarch

1 cup heavy cream

1 cup milk,

2 1/2 cups cheddar cheese, freshly grated

Instructions:

Press the Saute button on the Instant Pot. Melt the butter, then add the diced onion and saute until tender, 2 to 3 minutes.

Add the garlic and saute for 30 seconds, until fragrant. Press the cancel button.

Stir in 3 3/4 cups of broth, broccoli, carrots, salt, pepper and nutmeg.

Close and secure the lid and seal the venting knob. Cook on Manual HIGH Pressure for 1 minute.

When the cook time ends, perform a Quick Pressure release; remove the lid carefully. Use an immersion blender to puree some of the soup if you’d like it a bit smoother, then press the Saute button.

In a small bowl, whisk together the corn starch and remaining broth until smooth. When the contents of the pot are simmering, slowly add in the cornstarch mixture. Allow it to simmer, stirring frequently until the soup thickens.

Press Cancel. Stir in the cream and milk. Add the cheese 1/2 cup at a time, stirring until it melts.

Taste and season to your liking, then serve hot.

Notes:

Use Fresh Ingredients: Fresh broccoli and freshly grated cheddar cheese will provide the best flavor and texture to your soup.

Saute for Flavor: Take the time to saute the onion and garlic in butter until they are tender and fragrant. This step builds a good base of flavor for the soup.

Adjust Seasonings: Taste the soup before serving and adjust the seasoning (salt, pepper, nutmeg) according to your preference. Seasoning well is key to bringing out the flavors of the ingredients.

Thickening the Soup: The cornstarch slurry (cornstarch mixed with broth) helps thicken the soup. Make sure to whisk it well to avoid lumps before adding it to the pot. Allow the soup to simmer after adding the slurry until it reaches your desired thickness.

Immersion Blender Use: If you prefer a smoother consistency, use an immersion blender to puree some of the soup directly in the Instant Pot after pressure cooking. This step is optional but can make the texture more creamy.

Cheese Melting: Add the grated cheese gradually and stir constantly until each addition melts completely. This ensures a smooth and creamy texture throughout the soup.

Consistency: If the soup is too thick after adding the cheese, you can adjust the consistency by adding a bit more broth, cream, or milk until it reaches the desired thickness.

Garnish and Serving: Consider garnishing each serving with a sprinkle of shredded cheddar cheese, a drizzle of cream, or a pinch of chopped parsley for added flavor and presentation.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 523 kcal | Total Fat: 42g | Saturated Fat: 26g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1057mg | Total Carbohydrates: 18g | Dietary Fiber: 2g | Sugars: 6g | Protein: 19g

Frequently Asked Questions:

Can I use frozen broccoli instead of fresh?

Yes, you can substitute frozen broccoli for fresh.

Ensure to adjust the cooking time slightly as frozen broccoli may cook faster under pressure.

Can I omit heavy cream or use a substitute?

You can substitute the heavy cream with half-and-half or whole milk to reduce the richness, though the texture and flavor will differ slightly.

How can I make this soup vegetarian?

Use vegetable broth instead of chicken broth, and ensure the cheese you use is vegetarian (some cheeses use animal rennet).

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3-4 days.

Reheat gently on the stove, stirring occasionally, until warmed through.

What if my soup is too thick after adding the cheese?

If the soup becomes too thick, you can adjust the consistency by adding a little more broth, cream, or milk until it reaches your desired thickness.

How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stove or in the microwave.

Can I freeze this soup?

Cream-based soups like this one can be frozen, but the texture may change slightly upon thawing and reheating.

Freeze in airtight containers for up to 2-3 months.

What can I serve with this soup?

Serve with crusty bread, garlic bread, or a simple side salad for a complete meal.

It also pairs well with crackers or toasted baguette slices.

How can I make this soup gluten-free?

Ensure to use gluten-free cornstarch, and double-check that all other ingredients (especially the broth) are gluten-free.

Cornstarch is typically gluten-free but can vary by brand.

Can I use an immersion blender directly in the Instant Pot?

Yes, after cooking, use an immersion blender directly in the Instant Pot to blend the soup to your desired consistency.

Be careful with hot liquids to avoid splattering.