Instant Pot Broccoli Cheddar Soup
A creamy and cozy soup made with fresh broccoli, cheddar cheese, and pantry staples, perfect for chilly evenings and quick weeknight dinners.
Ingredients
Base ingredients
- 2 tablespoons Butter or olive oil Butter gives a richer flavor, but olive oil works for a lighter option.
- 1 small Onion, diced Builds flavor right from the start.
- 2 cloves Garlic, minced For extra depth.
- 4 cups Fresh broccoli florets Cook quickly and taste bright; frozen can be used.
- 1 medium Carrot, grated Adds sweetness and color.
- 4 cups Chicken or vegetable broth Use low sodium for better control over salt.
- 1 cup Whole milk For creaminess.
- 1 cup Cream Mix with milk for perfect body.
- 2 cups Sharp cheddar cheese, grated Freshly grated melts smoother than pre-shredded.
- 2 tablespoons Flour or cornstarch For thickening.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Paprika For added flavor.
- 1 teaspoon Mustard powder To boost cheese flavor.
Instructions
Preparation
- Chop broccoli into small, bite-sized florets. Dice onion, grate carrot, and mince garlic.
- Grate cheddar to have it ready.
Cooking
- Set Instant Pot to Sauté. Melt butter or warm oil. Add onion and carrot with a pinch of salt. Cook until softened and fragrant, about 3 to 4 minutes.
- Stir in minced garlic for 30 seconds.
- Sprinkle in flour and stir for 30 seconds to coat the veggies.
- Pour in the broth slowly while whisking to avoid lumps. Scrape the bottom well.
- Stir in the broccoli, paprika, mustard powder, and black pepper.
- Seal the lid and cook on High pressure for 1 minute.
- Carefully quick release the steam and open the lid away from you.
- Use an immersion blender for a mostly smooth soup or blend half in a countertop blender and return it to the pot.
- Turn Sauté on Low or Keep Warm. Stir in milk and cream. Heat gently, do not boil.
- Turn the pot off and slowly add cheddar by the handful, stirring between additions to keep it smooth.
Finishing Touches
- Add salt to taste, a splash of lemon if desired, and more pepper.
- Ladle into bowls and top with extra cheddar, if desired.
Notes
For a heartier dinner, serve with something protein-rich, like BBQ pulled chicken sliders. This soup keeps well in the fridge for up to 3 days and reheats beautifully. If the soup thickens in the fridge, thin with a splash of milk or broth when reheating. A squeeze of lemon can brighten the flavors, and feel free to experiment with additional spices for unique flavor twists.