This Instant Pot broccoli cheddar soup offers a foolproof way to enjoy a restaurant-quality meal in the comfort of your own home with minimal effort. By utilizing the pressure cooking method, you can achieve perfectly tender vegetables and a silky, rich cheese sauce in under thirty minutes. It is a quintessential one-pot meal that simplifies dinner while providing satisfying, wholesome flavors for the whole family.
List of 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 butter, unsalted
- 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 cups corn starch
- ¼ cups water
step-by-step 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.
- Step: Shift the Instant Pot to “sauté” setting. Heat and stir until the soup thickens. Adjust seasoning and serve immediately with your choice of garnishes!
Refining the soup consistency
Achieving a smooth texture without chunks
If you prefer a refined, creamy soup without vegetable pieces, use an immersion blender directly in the pot after the pressure cooking stage. Pulse the blender carefully until the desired level of creaminess is reached before you incorporate the cheese and the half and half. This technique allows for a sophisticated mouthfeel while still delivering all the broccoli and carrot nutrients.
Adjusting the liquid ratio for personal preference
The amount of broth you add plays a significant role in the final texture of your bowl. If you discover the soup is thinner than you like, simply allow the sauté function to run a bit longer to reduce the liquid content. Conversely, if you prefer a thinner soup, stir in a splash of warm milk or broth at the very end until you reach the consistency that best suits your palate.
Selecting the right ingredients
Why manual grating makes a difference
While pre-shredded cheese is a convenient time-saver, it is often coated in cellulose or potato starch to prevent clumping in the bag. These anti-caking agents can sometimes prevent the cheese from melting into a perfectly smooth emulsion in your soup. Grating your own cheddar from a solid block ensures the cleanest melt and the most pronounced flavor profile.
Options for broth selection
Using a high-quality vegetable broth serves as the backbone of the flavor profile for this recipe. If you want a more robust taste, you can supplement the broth with a pinch of nutritional yeast or a small amount of onion powder. Always check your broth label for sodium content, as you may want to reduce the added sea salt if your broth is already highly seasoned.
Practical storage and reheating
Managing leftover portions
Leftover soup should be transferred to an airtight container and refrigerated for up to five days. Because the starch and cheese can continue to thicken the soup as it cools, you may need to add a tablespoon of milk or water during the reheating process. Always store the soup in individual portion sizes to make weekday lunches faster and more efficient.
Freezing for future meals
This recipe is an excellent candidate for the freezer because the cream and cheese stabilize well when handled properly. Pour the cooled soup into freezer-safe bags or containers, leaving about an inch of headspace to allow for expansion. When you are ready to eat, thaw the soup in the refrigerator overnight and reheat it gently on the stove over medium-low heat while whisking to restore the emulsion.
Frequently asked questions
Can I use frozen broccoli florets?
Yes, frozen broccoli works perfectly as a substitute for fresh broccoli in this recipe. Because frozen broccoli already has a higher moisture content, you may find the soup is slightly thinner, but the one-minute cook time remains effective. You do not need to thaw the broccoli beforehand; simply add it directly into the pressure cooker with the other ingredients.
Why did my soup separate during reheating?
If the soup separates after sitting, it is usually a result of the cheese fats congealing as the temperature drops. To fix this, place the soup in a pot over low heat and whisk it vigorously while it warms up. The physical agitation, combined with the gentle heat, will help bring the fats and liquids back into a cohesive, creamy state.
Can I replace the half and half?
You can substitute the half and half with an equal amount of whole milk, though the resulting soup will be slightly less rich. If you desire a dairy-free version, you can use a high-fat coconut milk or a thick cashew cream, though keep in mind these alternatives will slightly alter the final flavor profile compared to traditional dairy.
What is the benefit of the slurry method?
The slurry method of combining cornstarch with a small amount of water prevents the starch from forming lumps in the hot soup. By creating a smooth liquid first, you ensure that the thickener distributes evenly throughout the pot during the final sauté phase. This results in a professional, velvety finish that clings beautifully to the vegetables.
Serving suggestions
Pairing with crusty bread
A bowl of warm broccoli cheddar soup is best enjoyed with a side of toasted sourdough or a rustic baguette to soak up the creamy broth. The contrast between the crunchy, airy bread and the dense, velvety soup creates a satisfying dining experience. You can even create simple bread bowls by hollowing out small crusty loaves and filling them directly with the soup.
Enhancing with fresh garnishes
While the soup is delicious on its own, adding a few fresh garnishes can elevate your presentation and add extra texture. Consider topping each bowl with a sprinkle of toasted pumpkin seeds, a few freshly steamed broccoli florets, or a dusting of black pepper. A small dollop of sour cream or a dash of hot sauce can also provide a bright, acidic contrast to the rich cheese base.
Print
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 butter, unsalted
- 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 cups corn starch
- ¼ cups 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.
- Step: Shift the Instant Pot to “sauté” setting. Heat and stir until the soup thickens. Adjust seasoning and serve immediately with your choice of garnishes!
Notes
For a thicker soup, decrease the amount of broth to 3 cups. You can blend part of this soup using an immersion blender for a creamier texture. Storing leftovers: The soup will keep for about 5 days in the refrigerator or up to 3 months in the freezer in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 75 mg