Indulge in our Instant Pot Broccoli Cheddar Soup recipe! Rich, creamy, and loaded with veggies, it’s the perfect pick-me-up for a chilly day.
When it comes to eating soups at restaurants, my go-to is always Broccoli Cheddar Soup. I can never get enough. This Instant Pot Broccoli Cheddar Soup is no different. It is creamy, packed with nutrients from the veggies and it’s a cinch to make because your Instant Pot does all the work!
I love recipes that can be made in an Instant Pot because it takes all the work away. If you love Instant Pot recipes, then you have to check out my Instant Pot Rice Pilaf, No Soak Instant Pot Pinto Beans, and Instant Pot Stuffing.
Table of Contents
Why I Love This Soup
- The Instant Pot method for this recipe minimizes cleanup, as everything is cooked in one pot.
- Packed with vegetables like broccoli and carrots, this Broccoli Cheddar Soup Instant Pot is a healthy, satisfying meal.
- Its creamy texture and rich taste offer a comforting, home-cooked experience.
Recipe Ingredients
Sharp Cheddar – Adds a rich, tangy flavor that makes the soup creamy and delicious.
Broccoli – Brings an array of vitamins and nutrients to this dish.
Chicken Broth – Provides a savory base that ties all the flavors together.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Cheese Variation – If you’re short on time, using pre-shredded cheese instead of grating sharp cheddar can be a real lifesaver. Keep in mind that it might slightly change the soup’s texture because of the anti-caking agents, and the flavor won’t be quite as bold as freshly grated cheddar.
Milk Alternative – Swapping in heavy cream for milk can really elevate your Broccoli Cheddar Soup, making it richer and creamier. Just remember, it does add a bit more to the calorie count!
How to Make Broccoli Cheddar Soup
Step 1: Turn your Instant Pot to the sauté function and melt 1 tablespoon of butter. Once the butter is melted, add in the diced onion and sauté for 3 minutes.
Step 2: Add in the broccoli, celery, carrots, and chicken broth, then cover your Instant Pot and lock it in place. Make sure the valve is set to “sealing.” Set the manual button to one minute on high.
Step 3: While the pot is heating up, melt the ¼ cup of butter in a dish in the microwave. Whisk in the flour until the mixture is creamy and set aside.
Step 4: When the time is up on the Instant Pot, let it sit for 5 minutes, then move the valve to venting. Remove the lid when you can.
Step 5: Turn the Instant Pot back on to the saute mode function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then, add the entire mixture to the Instant Pot. Stir until the soup thickens. Stir in the milk until it heats through. Stir in the cheese until it melts. Then, add in the salt and pepper.
Step 6: Finally, ladle a serving into a bowl, garnish with some shredded cheese, and enjoy!
Expert Tips
Roughly Chop Your Broccoli – Don’t worry about dicing up the broccoli because the instant pot will do all the hard work of breaking it down. Simply give it a rough chop and add it into your Instant Pot.
Use Immersion Blender – If you like a smoother soup, grab your immersion blender and blend right in the pot after the veggies are cooked. This makes the soup creamier but still leaves some chunks. Just be careful not to over-blend if you want those pieces of broccoli and veggies to stand out.
Thicker Broccoli Cheddar Soup – For a thicker soup, try a simple cornstarch slurry. Just mix a tablespoon of cornstarch with a little cold water and stir it in towards the end of cooking. It’s an easy way to get that perfect, creamy consistency!
FAQs
Yes, you can use frozen broccoli in place of fresh broccoli florets in this recipe. There’s no need to thaw it first; just add it directly to the Instant Pot. Keep in mind that frozen broccoli may release more water, which could slightly alter the soup’s thickness
Yes, you can cook this Broccoli Cheddar Soup in a pressure cooker. Use high pressure to cook the vegetables and broth, as it speeds up the process while infusing flavors. After cooking, use the quick release method to release the pressure. This method is quick and prevents overcooking the vegetables.
Storage Info
STORE this Instant Pot Broccoli Cheddar Soup in an airtight container in the refrigerator; it will stay good for 3-4 days. Freezing is not recommended as the dairy components can separate and affect the texture upon thawing.
To REHEAT, gently warm the soup on the stove top over low heat, stirring occasionally. Avoid boiling to prevent the cheese from separating. If the soup has thickened in the fridge, you can thin it out with a little milk or broth while reheating on the stovetop. You can also reheat in your microwave until everything has warmed through.
Instant Pot Broccoli Cheddar Soup Recipe
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Ingredients
- 1 Tbsp butter
- 1 cup yellow onion - diced
- 3 celery ribs - diced
- 3 large carrots - diced
- 4 cups broccoli - chopped
- 3 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
- 2 cups whole milk
- 4 cups sharp cheddar cheese - grated
- 1/2 tsp salt
- pepper - to taste
Instructions
- Turn your Instant Pot to the sauté function and melt 1 tablespoon of butter. Once the butter is melted, add in the diced onion and sauté for 3 minutes.
- Add in the broccoli, celery, carrots, and chicken broth, then cover your Instant Pot and lock it in place. Make sure the valve is set to “sealing.” Set the manual button to one minute on high.
- While the pot is heating up, melt the ¼ cup of butter in a dish in the microwave. Whisk in the flour until the mixture is creamy and set aside.
- When the time is up on the Instant Pot, let it sit for 5 minutes, then move the valve to venting. Remove the lid when you can.
- Turn the Instant Pot back on to the saute mode function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then, add the entire mixture to the Instant Pot. Stir until the soup thickens. Stir in the milk until it heats through. Stir in the cheese until it melts. Then, add in the salt and pepper.
- Finally, ladle a serving into a bowl, garnish with some shredded cheese, and enjoy!
