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broccoli cheddar soup
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4.72 from 7 votes

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.
Course Soup
Cuisine American
Keyword broccoli, broccoli recipes, cheddar, easy, instant pot, instant pot soup recipes, keto, low carb, pressure cooker recipe, soup, soup recipes, under 30 minutes, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 332kcal
Author bhavana

Ingredients

Measuring cup used 1 cup = 250 ml

  • 2 tablespoon butter
  • 1 medium yellow onion ,finely chopped (about 1 cup)
  • 3 garlic cloves, 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
  • 1 cup milk or half and half or light cream
  • 1/2 teaspoon thyme (optional)
  • salt & pepper to taste

Instructions

INSTANT POT METHOD:

  • Press SAUTE mode on Instant Pot. Add butter and once it’s hot add minced garlic ,onions and saute till onions turn translucent.
  • Add in the flour and saute for a minute constantly until it is cooked.
  • Then add shredded carrot ,chopped broccoli ,salt, crushed black pepper ,water and give a stir .
  • Press CANCEL button on Instant Pot.Close the lid on the pot, and turn valve from VENTING to SEALING position.Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer 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 a immersion blender until smooth.If you don’t have a immersion blender ,puree in a blender once slightly cooled. NOTE: I dint blend the soup since i have added small pieces of broccoli before pressure cooking and i like the soup to be chunky texture.
  • Select “Sauté” mode. Add in the milk and cheddar cheese.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.
  • Broccoli Cheddar Soup is ready to serve.

Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

How long can you store Broccoli Cheddar Soup in the refrigerator?  

Broccoli Cheddar Soup can be stored in the fridge for up to 3 days. Reheat it in a microwave or on the stove over medium-low heat.

Can this Broccoli Cheddar Soup be frozen? 

Yes, But the soup may curdle or have a thinner consistency upon thawing.So on bringing soup to boil ,prepare cornstarch mixture (mix 2 tablespoons of cornstarch with equal amount of water) and stir until thickened.

Can I use Frozen Broccoli to make Broccoli Cheddar Soup?

Fresh broccoli gives the best results in this recipe.I havent tried using Frozen broccoli, but frozen can certainly be substituted if you have on hand. In this case, you can just pressure cook for 1 minute on HIGH.

Which Cheddar is best for this soup?

Sharp cheddar is always the best cheese for this soup.I also suggest grating your own cheddar cheese vs. using the pre-shredded bag because the pre-shredded cheese doesn't melt well.

Variation

  1. I used sharp cheddar cheese in this recipe. If you like, you can add 1/3 cup of parmesan cheese.
  2. I have made this soup with milk, in place of cream or half and half. It was a bit thinner consistency, but dint compromise on the taste. 
  3. To make this soup gluten-free simply skip the all-purpose flour.To thicken add 2 tablespoon of almond flour.
  4. You can also avoid adding cornstarch or flour to your recipes at the beginning of pressure cooking which can cause your food to burn.So mix 2 tablespoon of cornstarch or flour with 2 tablespoon of cold water, and add to the soup after adding the milk and cheese after pressure cooking. Mix through well and allow to thicken.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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