Description
This creamy Instant Pot Broccoli Cheddar Soup is an easy, comforting meal perfect for any day. Made with fresh broccoli, sharp cheddar cheese, and a blend of seasonings, this soup is cooked quickly under pressure and finished on the stovetop for a rich, smooth texture. Serve warm with crusty bread for a hearty lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- 1/2 cup Onion, diced
- 2 tablespoons Butter (for Instant Pot sauté)
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
- Salt, to taste
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes
Stovetop Roux
- 2 tablespoons Butter
- 2 tablespoons All purpose flour
- 1 cup Milk or cream
Instructions
- Saute aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, then sauté for 2 minutes until fragrant.
- Add vegetables and broth: Add the broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth. Mix everything well. Press CANCEL on the Instant Pot and close the lid with the vent in the sealing position.
- Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Natural pressure release: When cooking is complete and the Instant Pot beeps, let the pressure release naturally before opening the lid.
- Prepare roux on stovetop: While the pressure is releasing or after opening, melt 2 tablespoons of butter in a saucepan on the stovetop. Add 2 tablespoons of all-purpose flour and sauté for 1 minute to cook out the raw flour taste.
- Add milk and thicken: Slowly whisk in 1 cup of milk or cream a little at a time until you achieve a smooth, thick consistency.
- Combine cheese and roux with soup: Stir the prepared roux and grated cheddar cheese gradually into the Instant Pot soup, stirring continuously until the cheese has melted completely.
- Simmer soup: Change the Instant Pot back to SAUTE mode and let the soup simmer gently for a couple of minutes to blend flavors and thicken further.
- Serve: Ladle the hot soup into bowls, garnish with extra grated cheese, black pepper, or red chili flakes as desired, and serve with crusty bread.
Notes
- Broth: Using a concentrated base like Better Than Bouillon makes it convenient to keep broth handy for cooking.
- Gluten-Free variation: Omit the all-purpose flour and add an additional tablespoon of butter during sauté. After pressure cooking, stir in milk or cream to finish the soup.
- Equipment: This recipe was created using a 6-quart Instant Pot DUO60 multi-use pressure cooker.
- Recipe update: To improve texture and avoid cooking flour under pressure, the flour is now cooked in a separate stovetop roux.
- Serving tip: This soup pairs wonderfully with crusty bread or a fresh green salad.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
