Instant Pot Broccoli Cheddar Soup (Printable View)
Creamy soup with tender broccoli and sharp cheddar, made quickly in the Instant Pot for a comforting meal ready in 25 minutes.
# What You Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Base
05 - 3 cups vegetable broth (or chicken broth)
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# How-To Steps:
01 - Set the Instant Pot to Sauté. Add butter. Once melted, add onion and sauté for 2–3 minutes until soft. Stir in garlic and cook another 30 seconds.
02 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually add the vegetable broth, whisking well to avoid lumps.
04 - Add in broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid. Set to Manual (High Pressure) for 5 minutes.
06 - Perform a quick release. Open the lid and stir.
07 - Using an immersion blender, blend the soup to your preferred consistency (either completely smooth or slightly chunky).
08 - Set Instant Pot to Sauté (Low). Stir in milk and cream. Gradually add shredded cheddar, stirring until melted and smooth.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
# Expert Advice:
01 -
- The cheese melts into this impossibly smooth texture without any constant stirring or watching
- Its ready in under thirty minutes but tastes like it simmered all afternoon
02 -
- Never use high heat when adding the cheese, or it will separate into grainy bits and oil
- Let the soup cool slightly before blending if you are using a standard blender to avoid hot soup explosions
03 -
- Grate your cheese from a block because pre-shredded cheese contains cellulose that prevents smooth melting
- Temper your dairy by letting it sit on the counter for twenty minutes before adding it to the hot soup