Description
This Tasty Instant Pot Broccoli Cheddar Soup is a creamy, comforting recipe made quickly using the Instant Pot. Packed with fresh broccoli, sharp cheddar cheese, and subtle spices, it’s a perfect cozy meal that comes together in under 30 minutes, ideal for easy weeknight dinners.
Ingredients
Scale
Vegetables and Aromatics
- 3 tbsp unsalted butter (preferably Kerrygold)
- 1/2 onion, diced
- 1 1/2 tbsp garlic, minced
- 3 cups broccoli, cut into 1/2-inch florets
- 1 cup carrot, shredded or julienned into 1-inch matchsticks
Liquids and Broth
- 2 cups chicken broth (Swanson recommended for consistent saltiness)
- 1 cup milk
Spices and Seasonings
- Salt, to taste
- 1/4 tsp black pepper
- 1/4 tsp red chili flakes
- 1/8 tsp ground nutmeg
Dairy and Thickening
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp butter
- 2 tbsp all-purpose flour (King Arthur recommended)
Instructions
- Sauté aromatics: Turn the Instant Pot to sauté mode and melt 3 tablespoons of butter. Add the diced onion and minced garlic; cook until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add vegetables and broth: Add the broccoli florets, shredded carrots, and 2 cups of chicken broth to the pot. Season with salt, black pepper, red chili flakes, and ground nutmeg. Stir to combine.
- Pressure cook: Seal the Instant Pot lid and cook on high pressure for 3 minutes. When done, perform a quick release of the pressure carefully.
- Make roux: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour and cook for about 1-2 minutes until it forms a smooth paste while turning slightly golden.
- Add milk to roux: Slowly whisk in 1 cup of milk to the roux mixture, stirring constantly to prevent lumps. Cook until slightly thickened, about 3-4 minutes.
- Combine soup and roux: Pour the roux and milk mixture into the Instant Pot with the cooked vegetables and broth. Stir well to combine and create a creamy texture.
- Add cheese and blend: Stir in 2 cups of shredded sharp cheddar cheese until melted and smooth. Using an immersion blender, blend the soup partially or fully to your desired consistency, leaving some broccoli chunks for texture if preferred.
- Adjust seasoning and serve: Taste the soup and adjust salt or spices as needed. Serve hot with fresh bread or crackers for a comforting meal.
Notes
- Use sharp cheddar cheese for better flavor and creaminess.
- Be careful not to over-blend if you prefer some broccoli texture in the soup.
- The quick pressure cook time helps keep the vegetables tender but not mushy.
- Substitute chicken broth with vegetable broth for a vegetarian alternative (omit cheese or use vegetarian cheese for full suitability).
- If you prefer a thicker soup, increase the roux (butter and flour) quantities slightly.
