Description
This creamy and comforting Instant Pot Broccoli Cheddar Soup combines tender broccoli, sharp cheddar cheese, and a blend of vegetables simmered to perfection. Perfect for a quick and hearty meal, this soup leverages the convenience of an Instant Pot while offering a rich, cheesy flavor with a smooth creamy texture, ideal for cozy lunches or dinners.
Ingredients
Scale
Soup Ingredients
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- 1/2 cup Onion, diced
- 2 tablespoon Butter
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
- Salt, to taste
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes
Stovetop Roux
- 2 tablespoon Butter
- 2 tablespoon All purpose flour
- 1 cup Milk, or cream
Instructions
- Prepare Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, then sauté for 2 minutes until fragrant.
- Add Main Ingredients: Add broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth to the Instant Pot. Mix well to combine all ingredients.
- Pressure Cook: Press Cancel to stop SAUTE mode, then close the Instant Pot lid with the vent in the sealing position. Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Release Pressure: When cooking completes and the pot beeps, let the pressure release naturally before opening the lid carefully.
- Make Roux on Stovetop: While the pressure releases, melt 2 tablespoons of butter in a separate saucepan over medium heat. Add 2 tablespoons of all-purpose flour and sauté for 1 minute until cooked.
- Add Milk: Gradually whisk in 1 cup of milk or cream into the roux, stirring continuously to achieve a smooth, thickened sauce.
- Combine Soup and Roux: Stir the prepared roux and grated cheddar cheese gradually into the soup in the Instant Pot, stirring continuously until cheese melts completely.
- Simmer: Switch the Instant Pot back to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors.
- Serve: Serve the soup hot, garnished with extra grated cheddar cheese, black pepper, or red chili flakes. Enjoy with crusty bread for a complete meal.
Notes
- For broth, use any good quality vegetable or chicken broth; Better Than Bouillon base works great for convenience.
- For a gluten-free version, omit the all-purpose flour. Add extra butter during the initial sauté step and stir in cream or milk after pressure cooking is done instead of making a roux.
- This recipe was created using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
- An updated method involves adding all the butter and flour in the Instant Pot during sauté, cooking the flour for a minute, then adding broth and vegetables before pressure cooking, skipping stovetop roux altogether.
- Adjust seasoning to your preference and experiment with cream or milk types to control richness.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
