Instant Pot Broccoli Cheddar Soup (Printable Version)
A velvety soup with tender broccoli and sharp cheddar, ready in 25 minutes using your Instant Pot.
# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Base
05 - 3 cups vegetable broth or chicken broth
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# Step-by-Step:
01 - Set the Instant Pot to Sauté mode. Add butter and let melt. Add diced onion and sauté for 2-3 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a smooth roux. This will help thicken the soup later.
03 - Gradually pour in the vegetable broth while whisking continuously to prevent lumps from forming. Ensure the roux is fully incorporated into the liquid.
04 - Add broccoli florets and grated carrot to the pot. Season with paprika, nutmeg, salt, and pepper. Stir well to combine all ingredients.
05 - Seal the Instant Pot lid. Set to Manual (High Pressure) for 5 minutes. Ensure the steam release valve is set to sealing position.
06 - After cooking completes, perform a quick release by carefully moving the steam release valve to venting. Open the lid once all pressure has released.
07 - Use an immersion blender to puree the soup to your preferred consistency - completely smooth for a velvety texture or partially blended for a chunkier soup.
08 - Set Instant Pot to Sauté (Low). Stir in whole milk and heavy cream. Gradually add shredded cheddar cheese, stirring constantly until fully melted and smooth.
09 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional shredded cheddar or fresh herbs if desired.
# Expert Advice:
01 -
- The Instant Pot creates restaurant quality creaminess in under 30 minutes without standing over a stove
- Sharp cheddar and fresh broccoli transform into something that tastes like it simmered all afternoon
- You can customize the texture from perfectly smooth to satisfyingly chunky based on your mood
02 -
- Never blend hot soup in a regular blender without venting, the pressure buildup can be dangerous
- Add cheese gradually and keep the heat low to prevent the cheese from separating and becoming grainy
03 -
- Grate your own cheese from a block, the melting quality makes a noticeable difference in final texture
- Temper the dairy slightly by whisking a small amount of hot soup into it before adding to the main pot