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Instant Pot Broccoli Cheddar Soup Recipe

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4 from 6 reviews

This creamy and flavorful Instant Pot Broccoli Cheddar Soup combines fresh broccoli, sharp cheddar cheese, and a hint of spice for a comforting meal ready in just 35 minutes. Utilizing the Instant Pot for quick pressure cooking enhances the flavors while maintaining the vibrant colors and nutrients of the vegetables. Perfect for a cozy lunch or dinner, this soup pairs wonderfully with crusty bread.

Ingredients

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 tablespoons Butter
  • 1 tablespoon Garlic, minced
  • 2 cups Broth (vegetable or chicken)
  • Salt, to taste
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Red Chili Flakes

Roux Ingredients

  • 2 tablespoons Butter
  • 2 tablespoons All-purpose Flour
  • 1 cup Milk or cream

Instructions

  1. Sauté Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, sautéing for about 2 minutes until fragrant and translucent.
  2. Add Vegetables and Broth: Incorporate the broccoli pieces, shredded carrots, salt, black pepper, red chili flakes, and broth into the pot. Stir everything together to combine well. Press the cancel button, close the Instant Pot lid, and ensure the vent is in the sealing position.
  3. Pressure Cook: Set the Instant Pot to MANUAL or Pressure Cook mode on high pressure for 5 minutes to cook the vegetables until tender.
  4. Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, allow the pressure to release naturally before opening the lid carefully.
  5. Prepare Roux on Stovetop: While the soup is cooking or after opening the lid, melt 2 tablespoons of butter in a separate stovetop saucepan. Add the 2 tablespoons of all-purpose flour and sauté for about 1 minute to cook out the raw flour taste.
  6. Make Creamy Base: Gradually whisk in 1 cup of milk or cream to the roux on the stovetop, stirring continuously until a smooth, thick mixture forms without lumps.
  7. Combine Roux with Soup: Slowly stir the roux into the Instant Pot soup mixture. Gradually add the grated cheddar cheese while stirring continuously until the cheese is fully melted and the soup is creamy.
  8. Simmer Soup: Switch the Instant Pot back to SAUTE mode and let the soup simmer gently for a couple of minutes to thicken and meld the flavors.
  9. Serve: The soup is ready to serve. Garnish with extra grated cheddar cheese, a sprinkle of black pepper, and red chili flakes if desired.
  10. Enjoy: Serve hot with crusty bread for a satisfying meal.

Notes

  • Use sharp cheddar for a more intense cheese flavor.
  • Broth can be vegetable or chicken depending on preference and dietary needs.
  • Natural pressure release helps keep the soup creamy and prevents splattering.
  • Adjust the consistency by adding more milk if you prefer a thinner soup.
  • For a richer soup, substitute cream for milk in the roux.
  • Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cozyplatter.com/instant-pot-broccoli-cheddar-soup-recipe/