This rich and velvety broccoli cheddar soup is a convenient meal prepared entirely in a pressure cooker. It delivers a comforting combination of sharp cheese and tender vegetables with very little active preparation time.
List of ingredients
- 4 cups broccoli – chopped into very small pieces for even cooking.
- 1 ½ cups carrots – shredded or finely chopped to blend into the soup.
- 1 onion – diced small to provide a savory base.
- 4 cups vegetable broth – use 3 cups if you prefer a thicker consistency.
- 4 Tbsp butter – unsalted is recommended to control the sodium levels.
- 2-3 garlic cloves – minced finely for aromatic flavor.
- ½ tsp sea salt – adjust to taste at the end.
- ½ tsp cracked pepper – for a mild spicy depth.
- ½ tsp paprika – adds a subtle smokiness and color.
- 2 cups half and half – provides the creamy texture.
- 2 ½ cups shredded cheddar cheese – sharp cheddar is best for a bold taste.
- ¼ cup corn starch – used for the thickening slurry.
- ¼ cup water – combined with cornstarch to prevent lumps.
step-by-step instructions
- Combine Base Ingredients: Place the chopped broccoli, carrots, and diced onion into the inner pot of the pressure cooker. Add the vegetable broth, butter, minced garlic, paprika, salt, and pepper, then stir everything to combine.
- Pressure Cook: Seal the lid of the Instant Pot and set the vent to the ‘sealing’ position. Select the pressure cook function on high (or ‘manual’ on some models) and set the timer for 1 minute.
- Release Pressure: Once the cooking cycle is fully complete, perform a quick release by carefully turning the vent to ‘venting’ to let out the steam immediately.
- Incorporate Dairy: Stir in the half and half and the shredded cheddar cheese. Continue stirring until the cheese has completely melted into the soup.
- Prepare the Slurry: In a small separate bowl, whisk together the cornstarch and water until the mixture is completely smooth and free of any lumps.
- Thicken the Soup: Slowly stir the cornstarch slurry into the soup while continuing to mix. Switch the Instant Pot to the ‘sauté’ setting and heat the mixture, stirring frequently, until it reaches your desired thickness.
- Final Touch: Taste the soup and adjust the salt and pepper if necessary. Serve immediately with your favorite garnishes.
Optimizing Your Soup Texture
Using an Immersion Blender for Smoothness
If you prefer a less chunky consistency, use an immersion blender directly in the pot after the pressure cooking cycle. Pulse the blender a few times to break down some of the broccoli and carrots while leaving some texture. This creates a creamier base without removing the vegetable identity.
Adjusting the Broth for Thickness
The amount of broth significantly impacts the final viscosity of the soup. Start with 3 cups of vegetable broth if you want a heartier, more concentrated soup. You can always stir in more broth at the end if the consistency becomes too dense for your preference.
Grating Your Own Cheese
Shredding cheddar cheese from a block results in a much smoother melt than using pre-shredded bags. Pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which can make the soup slightly grainy. Freshly grated cheese emulsifies better into the dairy base.
Ingredient Substitutions
Alternative Dairy Options
If you do not have half and half, you can mix equal parts of whole milk and heavy cream. For a lighter version, use whole milk alone, though the soup will be less rich. Heavy cream by itself will produce an extremely thick and decadent result.
Using Flour Instead of Cornstarch
All-purpose flour can be used as a substitute for cornstarch to thicken the soup. Whisk the flour with water or a bit of the broth to create a smooth paste before adding it to the pot. Be sure to let the soup simmer on the sauté setting longer to cook out the raw flour taste.
Frozen Broccoli Substitutes
Frozen broccoli florets are a great time-saver and work perfectly in a pressure cooker. Note that frozen vegetables may release slightly more water than fresh ones. You might need to simmer the soup on the sauté setting for an extra minute or two to achieve the right thickness.
Vegetable Broth Variations
While standard vegetable broth is recommended, you can use a low-sodium version to keep the salt levels in check. This allows the sharp flavor of the cheddar cheese to stand out more. Ensure the broth is well-strained to avoid unwanted sediment in the creamy soup.
Customizing the Flavor Profile
Enhancing the Taste with Nutmeg
Adding a small pinch of ground nutmeg can elevate the cheesiness of the soup. This spice adds a subtle warmth that complements the cheddar and cream beautifully. Stir it in with the paprika and salt before starting the pressure cooker.
Adding Cauliflower for Extra Bulk
You can replace one or two cups of broccoli with cauliflower florets to vary the flavor. Both vegetables have similar cooking times and textures, making this a seamless transition. This variation adds a mild sweetness that balances the sharp cheese.
Incorporating Different Cheese Blends
While sharp cheddar is the classic choice, mixing it with Gruyere or Monterey Jack adds complexity. Gruyere provides a nuttier flavor, while Monterey Jack ensures an exceptionally smooth melt. Use a 50/50 blend of cheddar and another cheese for a gourmet twist.
Best Serving Suggestions
Serving in Sourdough Bread Bowls
Hollowing out a round sourdough loaf creates a rustic and edible bowl for the soup. The tangy flavor of the sourdough contrasts perfectly with the rich cheese. This presentation is ideal for dinner parties or cozy winter lunches.
Pairing with Fresh Green Salads
Because this soup is rich and creamy, a crisp side salad provides a necessary balance. Use a simple mix of spring greens, cucumbers, and a light lemon vinaigrette. The acidity of the dressing cuts through the heaviness of the cheddar.
Accompanying with Grilled Cheese
A grilled cheese sandwich is the traditional companion for broccoli cheddar soup. Try using a sourdough or brioche bread with a blend of Havarti and sharp cheddar. Dipping the sandwich into the soup enhances the overall eating experience.
Storage and Preservation
Refrigerating Leftovers
Store any remaining soup in an airtight container in the refrigerator for up to five days. Allow the soup to cool to room temperature before sealing the lid to prevent excess condensation. Stir well before reheating as the soup may thicken in the cold.
Freezing for Long-Term Use
This soup can be frozen for up to three months in freezer-safe containers or heavy-duty bags. Leave about an inch of space at the top of the container to allow for expansion during the freezing process. Freeze in single-serving portions for easier meal prep.
Proper Thawing Techniques
To maintain the best texture, thaw frozen soup slowly in the refrigerator overnight. Avoid thawing it quickly in the microwave, as this can cause the dairy and cheese to separate. Once thawed, reheat gently on the stove.
Reheating Best Practices
Stovetop Reheating Method
Heat the soup slowly over medium-low heat on the stove, stirring frequently. This gradual warming prevents the cheese from scorching at the bottom of the pan. If the soup seems too thick, add a tablespoon of milk or broth to loosen it.
Microwave Reheating Tips
Heat the soup in short 60-second intervals, stirring thoroughly between each session. This ensures that the heat is distributed evenly and prevents hot spots. Using a microwave-safe lid helps retain moisture during the process.
Fixing Separated Dairy
If the soup appears grainy or separated after reheating, whisk in a small amount of warm milk. Stir vigorously while the soup is on low heat to re-emulsify the fats. This restores the smooth, velvety consistency of the original dish.
Common Troubleshooting
Resolving a Watery Consistency
If the soup is too thin after adding the slurry, let it simmer on the sauté setting for a few more minutes. You can also add a small additional amount of cornstarch mixed with water. Continue stirring until the soup coats the back of a spoon.
Correcting a Too-Thick Texture
If the soup becomes too dense, stir in additional vegetable broth one quarter-cup at a time. Mix well and check the consistency before adding more liquid. This ensures the soup remains creamy without becoming diluted.
Preventing Clumpy Cheese
Ensure the soup is hot but not boiling rapidly when you stir in the cheese. Add the shredded cheese in small handfuls rather than all at once. Constant stirring is key to ensuring every bit of cheese melts smoothly into the liquid.
Pressure Cooker Basics for Soups
Understanding the Quick Release
The quick release involves turning the steam valve to the venting position immediately after the timer ends. This stops the cooking process instantly, which is crucial for green vegetables. Using a slow release for broccoli can lead to an overcooked, mushy texture.
Using the Sauté Function Effectively
The sauté setting acts like a stovetop burner and is used for final adjustments. It is the best way to activate the thickening power of a cornstarch slurry. Always stir frequently while using this setting to prevent the bottom from burning.
Managing the Liquid-to-Solid Ratio
Pressure cookers require a minimum amount of liquid to create the steam necessary to reach pressure. Using at least 3 to 4 cups of broth ensures the pot doesn’t trigger a ‘burn’ warning. If you use too many solids without enough liquid, the pot may fail to seal.
Selecting the Best Ingredients
Picking Fresh Broccoli
Select broccoli with tight, vibrant green florets and a sturdy stem. Avoid any heads that show signs of yellowing or have soft spots. Fresh, crisp broccoli provides the best structure and flavor when pressure cooked.
Choosing the Right Cheddar
Sharp or extra-sharp cheddar provides the most pungent and satisfying flavor. If you prefer a milder taste, medium cheddar is a suitable alternative. Always check that the cheese is a real cheddar to ensure the best melting properties.
The Role of Half and Half
Half and half is the ideal choice because it balances the lightness of milk with the richness of cream. It provides a velvety mouthfeel without making the soup feel overly heavy. It also helps stabilize the cheese, preventing it from separating.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can adapt this for a slow cooker by cooking the vegetables and broth on low for 6-8 hours. Stir in the butter and spices at the start, but wait until the last 30 minutes to add the cream and cheese.
Can I make this soup dairy-free?
You can substitute half and half with full-fat coconut milk or cashew cream. For the cheese, use a high-quality plant-based cheddar alternative that is specifically designed for melting.
How do I keep the broccoli from getting mushy?
Strictly adhere to the 1-minute pressure cooking time. Because the broccoli is chopped small, it cooks very quickly. Immediate quick release is also essential to stop the residual heat from overcooking the vegetables.
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Creamy Instant Pot Broccoli Cheddar Soup
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
The easiest soup ever–this Instant Pot Broccoli Cheddar Soup is as easy as dumping everything in the pot and then stirring it all up in the end. So creamy and cozy, and packed with broccoli, but only a matter of a few minutes to prep!
Ingredients
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups vegetable broth
- 4 Tbsp unsalted butter
- 2–3 garlic cloves, minced
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- 2 cups half and half
- 2 ½ cups shredded cheddar cheese
- ¼ cup corn starch
- ¼ cup water
Instructions
- Step: Chop all of the veggies and add them to the inner pot of your pressure cooker. Add in the broth, butter, garlic, paprika, salt and pepper. Stir to combine.
- Step: Seal and close your Instant Pot and turn the vent to “sealing.” Set the pressure cooker to pressure cook on high for 1 minute. Allow pressure to come up and cycle to completely finish. Do a quick release to let out the pressure.
- Step: Stir in the cream and shredded cheese and stir to melt the cheese. Whisk the corn starch and water together well until smooth and lump free. Very slowly start to stir in the slurry and stir until fully incorporated. Shift the Instant Pot to “sauté” setting. Heat and stir until the soup thickens.
- Step: Adjust seasoning and serve immediately with your choice of garnishes!
Notes
For a thicker soup, decrease the amount of broth to 3 cups. For a creamier version, use an immersion blender to blend part of the soup. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 75 mg