Instant Pot Broccoli Cheddar Soup
A creamy and cheesy soup that's packed with broccoli and perfect for busy weeknights. This Instant Pot recipe allows for quick preparation without sacrificing flavor.
Ingredients
Soup Base
- 2 tablespoons butter For richness and sautéing the aromatics.
- 1 tablespoon olive oil Helps prevent the butter from browning too fast.
- 1 small onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced For that warm, savory lift.
- 4 cups broccoli florets, roughly chopped Fresh works best, but frozen is fine with a tiny timing tweak.
- 1 medium carrot, shredded or finely chopped For color and a touch of sweetness.
- 3 cups low sodium chicken or vegetable broth To keep it balanced.
- 1 cup whole milk For creaminess.
- 1 cup half and half or heavy cream Adds creaminess without going overboard.
- 2 cups sharp cheddar, freshly shredded For smooth melting and a classic flavor.
Seasoning and Thickeners
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water Optional, for thickness.
- 1/2 teaspoon mustard powder Quietly boosts the cheddar flavor.
- 1/4 teaspoon paprika For color and warmth.
Instructions
Preparation
- Set the Instant Pot to Sauté. Melt butter with olive oil.
- Add onion and cook for 3 to 4 minutes until soft. Stir in garlic for 30 seconds.
Cooking
- Add broccoli, carrot, mustard powder, paprika, and broth. Scrape the bottom of the pot to release any browned bits.
- Lock the lid, set valve to Sealing, and cook on High Pressure for 1 minute using Manual or Pressure Cook. Use 0 minutes for frozen broccoli.
- Carefully switch the valve to Venting and release steam. Open the lid.
Final Touches
- If desired, use an immersion blender to pulse for a creamy base, leaving some pieces.
- Stir in milk and half and half. Do not boil after adding dairy.
- Add cheddar gradually, stirring until melted before adding more.
- If you like it thicker, stir in the cornstarch slurry and simmer on Sauté for 1 to 2 minutes, stirring.
- Add salt and pepper to taste. A splash of hot sauce or lemon can brighten flavors.
Notes
For the creamiest results, shred your cheddar from a block. Keep on the lowest heat to avoid curdling after adding the dairy.