5 from 3 votes
Instant Pot Broccoli Cheddar Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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
Servings: 6
Calories: 332 kcal
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:
  1. Press SAUTE mode on Instant Pot. Add butter and once it’s hot add minced garlic ,onions and saute till onions turn translucent.

  2. Add in the flour and saute for a minute constantly until it is cooked.

  3. Then add shredded carrot ,chopped broccoli ,salt, crushed black pepper ,water and give a stir .

  4. 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.

  5. When the instant pot beeps,Let the pressure release naturally for 5 minutes and then do a quick pressure release. Open the lid.

  6. 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.

  7. 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.

  8. Broccoli Cheddar Soup is ready to serve.

Recipe 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

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts
Instant Pot Broccoli Cheddar Soup
Amount Per Serving
Calories 332 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g106%
Sodium 308mg13%
Potassium 331mg9%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 6345IU127%
Vitamin C 3.3mg4%
Calcium 298mg30%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.