If you’re looking for a comforting, creamy, and utterly delicious soup to warm you up on a chilly day, Instant Pot Broccoli Cheddar Soup is the way to go. This version takes all the things you love about the classic broccoli cheddar soup – the richness, the smooth texture, and of course, the cheesy goodness – and simplifies it using an Instant Pot. The result is a bowl of velvety soup that’s ready in no time, with minimal effort. Whether you’re serving it as a meal, pairing it with a sandwich, or enjoying it as a snack, this soup is bound to hit the spot.
What makes this Instant Pot version so fantastic? It speeds up the cooking process, helping all those fresh ingredients meld together beautifully while keeping the flavors rich and satisfying. No more slaving over the stove for hours or worrying about overcooking the broccoli. The Instant Pot’s pressure cooking magic lets you have that classic soup on the table in under an hour.
Let’s dive in and get you started with the recipe.
Instant Pot Broccoli Cheddar Soup Recipe
This is the ultimate comfort food that strikes the perfect balance between creamy, savory, and a hint of sharp cheddar. The broccoli adds a lovely bite and texture to each spoonful. Plus, using the Instant Pot keeps things quick and easy. Here’s how to make it.
Ingredients Needed
For the soup itself, you don’t need a long grocery list. The ingredients are simple and easy to find, and they work together to create something really special:
- Broccoli: About 4 cups of fresh broccoli florets. Fresh is key for the best texture and flavor. You can use frozen broccoli if fresh isn’t available, but fresh tends to give a better texture in soups.
- Onion: One medium-sized onion, finely diced. This adds depth to the flavor and a little sweetness when sautéed.
- Carrot: One large carrot, peeled and diced. It adds a touch of sweetness and color.
- Garlic: 2 cloves, minced. Garlic brings aromatic flavor and a punch of savory goodness.
- Chicken Broth (or vegetable broth): 4 cups. This is your soup’s base, and it’ll blend with the cream to create a rich consistency. If you want to make this vegetarian, swap in vegetable broth.
- Half-and-half (or heavy cream): 1 cup. This helps create that thick, luxurious texture. Half-and-half is a good choice for a slightly lighter soup, but feel free to go for heavy cream if you want it extra indulgent.
- Sharp Cheddar Cheese: 2 cups shredded. The star of the show. Sharp cheddar gives the soup a bold, tangy flavor that stands out without being overpowering.
- Butter: 2 tablespoons. Used to sauté the vegetables, this adds richness to the base.
- Flour: 1/4 cup. This is your thickening agent. It will combine with the butter to make a roux that thickens the soup.
- Salt and Pepper: To taste. These will bring the flavors together and make sure everything is seasoned perfectly.
Cooking Instructions
The beauty of this recipe lies in how easy it is to make! Here’s a step-by-step guide to whipping up a bowl of this creamy, cheesy goodness.
-
Sauté The Vegetables
- Start by turning the Instant Pot to the sauté mode. Add the butter, letting it melt completely.
- Once the butter is melted, add the diced onion, carrot, and garlic. Sauté for 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant.
-
Create The Roux
- Add the flour to the Instant Pot with the sautéed vegetables and stir it in to form a paste. Continue stirring for another minute to cook off the raw flour taste.
-
Pressure Cook
- Pour in the chicken (or vegetable) broth while stirring to deglaze the pot, scraping up any bits stuck to the bottom. Add in the broccoli florets.
- Close the lid, making sure the pressure valve is set to “sealing”. Set the Instant Pot to cook on high pressure for 4 minutes.
-
Release Pressure & Blend
- Once the cooking time is up, carefully use the quick release method to let the pressure out. Once the pressure has fully released, open the lid.
- Use an immersion blender to blend the soup until it reaches your desired level of smoothness. You can blend it all the way, or leave some chunks of broccoli for texture.
-
Add Cream And Cheese
- Stir in the half-and-half (or heavy cream) and shredded cheddar cheese. Let the soup simmer on the sauté setting for another 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy.
-
Season And Serve
- Taste the soup and add salt and pepper as needed. Once seasoned, ladle the soup into bowls and enjoy!
Ingredient Insights
- Broccoli: Rich in vitamins C and K, broccoli not only boosts the soup’s nutritional value but also adds a beautiful green color. It’s high in fiber and antioxidants, making it a powerhouse vegetable for your health.
- Cheddar Cheese: The sharp cheddar adds both flavor and a creamy texture to the soup. It’s an excellent source of calcium and protein. The sharper the cheddar, the more intense and complex the flavor will be.
- Half-and-Half: This gives the soup its signature creaminess, providing a smooth texture without being as heavy as full cream. It balances out the richness of the cheese and creates a velvety finish.
Expert Tips
- Don’t Overcook the Broccoli: While broccoli is great for making soups, you don’t want it to turn mushy. Cooking it under pressure for 4 minutes is the perfect balance for tender, but not overcooked, broccoli.
- Use Fresh Broccoli: For the best texture and flavor, fresh broccoli is the way to go. Frozen broccoli can work in a pinch, but it may make the soup a little more watery.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect the smoothness of the soup. Grating your own cheese gives you a creamier texture.
- Adjust Thickness: If you prefer your soup thicker, you can add more flour or let the soup simmer after pressure cooking to reduce the liquid. For a thinner soup, simply add more broth or cream.
Recipe Variations
- Add Protein: If you’re craving some protein in your soup, try adding some cooked chicken or turkey for a heartier meal.
- Spicy Broccoli Cheddar Soup: For a kick, sprinkle in some red pepper flakes or add a diced jalapeño when you sauté the veggies. This adds a subtle heat that complements the creamy cheese.
- Vegan Version: Make this soup vegan by substituting the cheddar cheese with vegan cheese, and replacing the half-and-half with coconut milk or a plant-based cream. Use vegetable broth and skip the butter or use a plant-based alternative.
- Add Bacon: Crispy bacon crumbles make an amazing topping for this soup, giving it a salty crunch that contrasts nicely with the creamy base.
Final Words
Broccoli cheddar soup is one of those dishes that everyone loves, no matter the season. It’s filling, nutritious, and incredibly comforting. With this Instant Pot recipe, you get all the flavors you crave without hours of cooking or fuss. The Instant Pot simplifies the process, making this a perfect weeknight meal or a cozy weekend treat.
And the best part? You can easily customize the recipe to your taste. Add more veggies, switch up the cheese, or throw in some bacon. The options are endless.
FAQs
What Ingredients Do I Need For Instant Pot Broccoli Cheddar Soup?
To make Instant Pot broccoli cheddar soup, you will need the following ingredients: broccoli, carrots, onion, garlic, vegetable broth (or chicken broth), milk, heavy cream, shredded cheddar cheese, butter, olive oil, flour, salt, and pepper.
Can I Use Frozen Broccoli In The Instant Pot Broccoli Cheddar Soup?
Yes, you can use frozen broccoli in this recipe. While fresh broccoli may have a slightly better texture, frozen broccoli works just as well and will cook quickly in the Instant Pot.
How Do I Prevent The Instant Pot Broccoli Cheddar Soup From Being Too Thick Or Too Thin?
To control the consistency, you can adjust the amount of broth and cream. If the soup is too thick, add more broth or milk. If it’s too thin, you can create a slurry with flour and water to thicken it or let the soup cook for a little longer to reduce.
Can I Make This Soup Gluten-free?
Yes, you can make a gluten-free version of this soup by replacing the all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
How Long Should I Cook The Broccoli In The Instant Pot?
Cook the broccoli on high pressure for 1 to 2 minutes. The Instant Pot will cook it quickly, and you don’t want it to become too soft and mushy.
Can I Use A Different Type Of Cheese Besides Cheddar?
While cheddar is the most common cheese used in broccoli cheddar soup, you can use other cheeses like Gruyère, mozzarella, or a blend of cheeses to customize the flavor.
Can I Make The Instant Pot Broccoli Cheddar Soup Ahead Of Time?
Yes, you can make the soup ahead of time. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, but the texture may change slightly upon reheating.
What Should I Serve With Instant Pot Broccoli Cheddar Soup?
Instant pot broccoli cheddar soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich for a hearty meal.
Can I Make The Soup Dairy-free?
Yes, you can make a dairy-free version by using dairy-free milk (like almond or coconut milk) and dairy-free cheese options. Also, replace the heavy cream with coconut cream or a non-dairy cream alternative.
How Do I Add More Flavor To My Instant Pot Broccoli Cheddar Soup?
To add more depth of flavor, consider sautéing onions and garlic in butter before adding other ingredients. You can also add seasonings like thyme, nutmeg, or a pinch of red pepper flakes to give it a little heat.