Instant Pot Broccoli Cheddar Soup (Printable)
A rich, creamy blend of tender broccoli and sharp cheddar, ready in 25 minutes
# 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
# How-To Steps:
01 - Set the Instant Pot to Sauté. Add butter and let melt. Add onion and sauté for 2-3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a roux and eliminate raw flour taste.
03 - Gradually pour in vegetable broth while whisking vigorously to prevent lumps from forming.
04 - Stir in broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid and set to Manual High Pressure for 5 minutes.
06 - Perform a quick release to release all pressure. Open the lid and stir the soup.
07 - Use an immersion blender to puree the soup to your desired consistency, either completely smooth or with some texture remaining.
08 - Set Instant Pot to Sauté Low. Stir in milk and cream. Gradually add shredded cheddar cheese, stirring constantly until fully melted and smooth.
09 - Taste and adjust salt and pepper as needed. Serve hot with additional cheddar or fresh herbs for garnish if desired.
# Expert Advice:
01 -
- The cheese actually melts into the soup instead of separating into weird oily pools, which I learned after years of disappointing attempts on the stovetop
- It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- The cheese must be added after pressure cooking, high heat and direct pressure can cause dairy to separate and become grainy
- Letting the soup cool slightly before blending prevents dangerous steam splatters, learned this the messy way
03 -
- If the soup seems too thick after refrigerating, whisk in warm milk instead of water to maintain that creamy consistency
- Immersion blenders are safer than transferring hot soup to a regular blender, plus you control the texture exactly how you like it