Instant Pot Broccoli Cheddar Soup
Instant Pot Broccoli Cheddar Soup is a healthy, thick, creamy and so delicious soup prepared with minimal ingredients under 25 minutes in the Pressure Cooker.
Servings 6
Calories 332kcal
Ingredients
- 2 tablespoon butter
- 1 medium yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced
- 1 cup shredded carrots
- 3 cups fresh broccoli cut in to small pieces
- 2 cups vegetable broth or water
- 2 tablespoon flour (maida)
- 2 cups sharp cheddar cheese (add more if required)
- 1 cup milk or half and half or heavy cream
- ½ teaspoon thyme (optional)
- salt & pepper to taste
Instructions
Instant Pot Method:
- Press SAUTE on Instant Pot. Melt butter, then add minced garlic, diced onions, and saute till the onions turn soft and translucent.
- Add in the flour and saute for a minute constantly until it is cooked. Don't burn the flour.
- Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.
- When the instant pot beeps, Let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.
- Blend (optional): At this point, you can blend some of the soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender once slightly cooled. NOTE: I dint puree the soup since I have added small pieces of broccoli before pressure cooking and I like the soup to have a chunky texture.
- Lastly, select "Sauté" mode again. Add in the milk (or heavy cream or half and half), shredded cheddar cheese, and dried herbs like thyme. Stir for 2-3 minutes until the cheese is melted. Adjust the salt and pepper at this stage. Let the soup simmer for 2 minutes.
- Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some steamed broccoli for some crunch.**Broccoli Cheese Soup usually becomes thick during cooking or storing. If it gets too thick simply thin it out with a little water or vegetable stock.
Stovetop Pot Method:
- In a large saucepan, Melt butter, once it’s melted, add minced garlic, diced onions, and saute till the onions turn translucent.
- Add in the flour and saute for a minute constantly until it is cooked. Make sure not to burn the flour.
- Then add shredded carrot, chopped broccoli, salt, crushed black pepper, vegetable broth (or water), and give a stir.
- Then bring to a simmer and cook until the broccoli is very tender. This should take about 25-30 minutes.
- Once tender, stir in the milk, cheddar cheese, and dried herbs and stir for 2-3 minutes until the cheese is melted. Simmer for another 2 minutes. Easy Broccoli Cheddar Soup is ready to serve.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Tips to make the Best Broccoli Cheddar Soup
- Use high-quality cheese: Use high-quality, sharp cheddar cheese to make Panera-style Broccoli cheddar soup.
- Shred your own cheese: Pre-shredded cheese often contains additives and preservatives, that can affect the flavor and texture. Also, it doesn't melt smoothly in the soup.
- Dice broccoli into bite-sized pieces: Make sure to chop the broccoli into bite-sized pieces, it helps to cook evenly.
- Don't overcook broccoli: Cook the broccoli until it's soft and tender but not overcooked. If it's overcooked, broccoli will be mushy and lose its flavor and nutritional value.
- Adjust the Consistency: The soup usually becomes thick while cooking or storing. So simply thin it out with vegetable broth, milk, or water.
- Blend the soup: If you want a smooth and creamy soup, use an immersion blender or a regular blender to blend the soup.
Variations for Broccoli Cheddar Soup
- Use a different type of cheese: I used sharp cheddar cheese in this recipe. If you like, you can also add ⅓ cup of parmesan cheese to add more flavor to the soup.
- Add other vegetables: Try adding other veggies such as cauliflower or potatoes if you desire to add nutrients and flavors to the soup.
- Use different types of milk: You can also use non-dairy milk such as almond, coconut, or cashew milk if you are a vegan and lactose intolerant.
- Milk: I made this soup with whole milk, in place of heavy cream or half and half. It is a bit thinner in consistency but doesn't compromise on the taste.
- Make it creamy: Add heavy cream or half and half to make the soup creamy and rich.
- Make it spicy: You can add diced jalapeño peppers or red chili flakes to add some heat.
- Gluten-free: To make this soup gluten-free, skip the all-purpose flour. To thicken, add 2 tablespoons of cornstarch. You may also add cream cheese to thicken.
- Adding Roux after Pressure Cooking Cycle: You can also avoid adding flour or cornstarch to your recipes at the beginning of pressure cooking which can cause your food to burn. So mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water, and add to the soup after adding the milk and cheese after pressure cooking. Mix through well and allow to thicken.
Nutrition
Calories: 332kcal | Carbohydrates: 10g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Sodium: 308mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6345IU | Vitamin C: 3.3mg | Calcium: 298mg | Iron: 0.9mg