Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a rich blend of vegetables and seasonings. This easy recipe uses the Instant Pot to create a deliciously smooth and cheesy soup, perfect for a cozy meal.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 3 cups broccoli, cut into small pieces
- 1 cup carrot, shredded
- 2 cups broth, veggie or chicken
- Salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
Thickening and Finishing (Stovetop)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or cream
- 2 cups cheddar cheese, grated, sharp preferred
Instructions
- Saute Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons butter. Add diced onions and minced garlic, and saute for 2 minutes until softened and fragrant.
- Add Vegetables and Broth: Add chopped broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth to the Instant Pot. Mix everything well to combine.
- Pressure Cook: Press Cancel on the Instant Pot. Close the lid and set the vent to sealing position. Set the Instant Pot to MANUAL or pressure cook mode on high pressure for 5 minutes.
- Natural Pressure Release: When cooking is complete and the Instant Pot beeps, allow the pressure to release naturally. Then, carefully open the lid.
- Prepare Roux on Stovetop: In a separate stovetop saucepan, melt 2 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook for about 1 minute to form a roux, stirring continuously.
- Add Milk to Roux: Gradually whisk in the milk or cream, a little at a time, until the mixture is smooth and thickened to a creamy consistency.
- Combine Roux and Cheese with Soup: Stir the prepared roux and gradually add the shredded cheddar cheese to the soup in the Instant Pot, stirring continuously until the cheese has melted completely.
- Simmer Soup: Switch the Instant Pot back to SAUTE mode and let the soup simmer for a couple of minutes to thicken and meld the flavors together.
- Serve: Ladle the soup into bowls, garnish with extra grated cheese, black pepper, or red chili flakes as desired. Serve hot with crusty bread for a satisfying meal.
Notes
- You can use Better Than Bouillon to quickly prepare the broth base for this soup, making it convenient and flavorful.
- For a gluten-free version, skip the all-purpose flour and add extra butter in the first saute step, then add cream or milk after pressure cooking instead of making a roux.
- This recipe was created using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
- The recipe was updated to avoid cooking flour under pressure; the roux is now made on the stovetop after pressure cooking to improve texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
