Instant Pot Broccoli Cheddar Soup (Print)

Creamy soup with broccoli, cheddar, and fresh vegetables made easily in the Instant Pot for warm comfort.

# Components:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 3 cups broccoli florets, chopped (about 1 large head)
04 - 1 medium carrot, grated
05 - 2 celery stalks, diced

→ Dairy & Cheese

06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup whole milk
08 - 1/2 cup heavy cream
09 - 2 tablespoons unsalted butter

→ Broth & Seasoning

10 - 3 cups vegetable broth
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, adjust to taste
13 - 1/4 teaspoon smoked paprika, optional
14 - 1/8 teaspoon freshly grated nutmeg, optional

→ Thickener

15 - 2 tablespoons all-purpose flour

# Directions:

01 - Activate 'Sauté' mode on the Instant Pot. Melt unsalted butter, then add diced onion, minced garlic, grated carrot, and diced celery. Sauté for 3 to 4 minutes, stirring occasionally until vegetables are softened and aromatic.
02 - Sprinkle all-purpose flour over sautéed vegetables, stirring thoroughly to coat. Cook for 1 minute to eliminate any raw flour taste.
03 - Add chopped broccoli florets, vegetable broth, salt, ground black pepper, smoked paprika, and freshly grated nutmeg. Mix well to combine ingredients evenly.
04 - Secure Instant Pot lid, set valve to 'Sealing,' and select 'Manual' or 'Pressure Cook' for 4 minutes at high pressure.
05 - Quick-release pressure when cooking completes. Carefully remove the lid and stir the contents.
06 - Use an immersion blender directly in the pot to purée the mixture to preferred consistency, either leaving some texture or blending until smooth.
07 - Return pot to 'Sauté' mode. Pour in whole milk and heavy cream, heating gently while stirring. Avoid boiling.
08 - Gradually add shredded sharp cheddar cheese, stirring continuously until fully melted and soup is smooth.
09 - Taste and adjust seasoning if desired. Ladle hot soup into bowls and serve immediately.

# Expert Advice:

01 -
  • Uses everyday vegetables and pantry basics
  • Only takes 25 minutes start to finish with easy clean up
  • No fancy prep steps required and everything comes together in one pot
02 -
  • Naturally vegetarian and loaded with vitamin rich vegetables
  • Can be made gluten free with cornstarch instead of flour
  • Stays creamy and delicious even after reheating
03 -
  • Shred your own cheese for ultra smooth melting pre-shredded cheese has anti-caking additives that can make the soup grainy
  • Do not skip sautéing the vegetables at the start this step layers in so much aroma and flavor
  • For best immersion blending move the stick in sweeping motions for even texture and fewer green splatters

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