Instant Pot Broccoli Cheddar Soup

When the cold weather rolls in, there’s nothing quite as comforting as a warm bowl of soup. Instant Pot Broccoli Cheddar Soup is a creamy, dreamy dish that quickly warms you up from the inside out. Not only does it highlight the freshness of broccoli and cheese, but it’s also deceptively easy to whip up. Having made this soup countless times, I can vouch for its hearty satisfaction and its popularity at family gatherings. Whether it’s a chilly weeknight or a busy weekend, creating this bowl of goodness is a breeze.

Why You’ll Love Making It

This recipe is not just soup; it’s a culinary experience that blends simplicity with rich flavors. The Instant Pot makes it a quick endeavor, which means you can relish this wholesome meal even on the busiest of days. What really sets this dish apart is its versatility; it’s kid-approved and can be made with pantry staples, making it both budget-friendly and family-friendly.

"This soup is a winter staple in our house! Rich and creamy with the perfect balance of cheese and healthy broccoli." — Happy Home Cook

Step-by-Step Guide to Cooking It

Creating this delicious soup can be condensed into a few simple steps that deliver results worth savoring. First, you’ll chop your vegetables, then combine everything in the Instant Pot, cook, and finish it off by stirring in the creamy elements. It’s straightforward, and I’ll guide you through the entire process to ensure your success from start to finish.

Gather Your Ingredients

To make this Instant Pot Broccoli Cheddar Soup, you’ll need the following ingredients:

• 4 cups broccoli (chopped very small)
• 1 ½ cups carrots (shredded or chopped very small)
• 1 onion (diced)
• 4 cups broth (3 for a thicker soup)
• 4 Tbsp butter (unsalted)
• 2-3 garlic cloves (minced)
• ½ tsp sea salt
• ½ tsp cracked pepper
• ½ tsp paprika
• 2 cups half and half
• 2 ½ cups shredded cheddar cheese
• ¼ cups corn starch
• ¼ cups water

Don’t hesitate to swap out your broccoli for a seasonal green veggie or choose a different cheese that you adore to make this recipe your own.

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Cooking Steps

1. Begin by chopping the veggies and adding them to the inner pot of your Instant Pot.
2. Pour in the broth, then add the butter, minced garlic, paprika, salt, and pepper. Stir to combine everything evenly.
3. Seal the Instant Pot, making sure the vent is set to "sealing." Set it to pressure cook on high for 1 minute.
4. Once the cooking time is complete, do a quick release to let out the pressure.
5. Stir in the half and half and shredded cheese, mixing until the cheese melts and everything is creamy.
6. In a separate bowl, whisk the corn starch and water together until smooth, then slowly stir in the slurry.
7. Switch the Instant Pot to the “sauté” setting and heat, stirring until the soup thickens.
8. Finally, taste and adjust the seasoning as needed, serving immediately with your choice of garnishes.

Best Way to Serve

This soup is wonderfully versatile, making it an excellent companion for various sides. Pair it with crusty bread or toasted baguette slices for dipping. A crisp garden salad can add refreshing contrast, while a dash of fresh herbs like parsley or chives enhances its presentation beautifully.

Storage Tips

To keep your Instant Pot Broccoli Cheddar Soup fresh, transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it; just ensure you label your containers and leave some space for expansion. When reheating, gently warm it on the stovetop over low heat, adding a splash of broth or cream if needed to loosen up the consistency.

Pro Chef Tips

• For an extra depth of flavor, consider sautéing the onions and garlic in the butter before adding the other ingredients.
• If you’re looking for a bit of the unexpected, toss in a pinch of cayenne for a gentle kick.
• Always taste your soup after adding the seasoning; sometimes, a little more salt or pepper can enhance the overall flavor significantly.

Creative Twists

Don’t hesitate to experiment with this recipe! Substitute the cheddar with a smoky Gouda for a lovely twist, or add in some cooked bacon pieces for a savory crunch. If you’re looking for a lower-carb option, swap the half and half with a plant-based milk, or try blending in some roasted red peppers for an additional layer of flavor.

Your Questions Answered

How long does it take to make this soup?
From prep to table, you can have this delicious soup ready in just about 30 minutes, thanks to the Instant Pot.

What if I don’t have half and half?
You can substitute it with whole milk or a dairy-free alternative like almond or coconut milk for a lighter version.

Can I make this soup ahead of time?
Absolutely! This soup keeps well and can be made a day in advance, making it perfect for meal prep or gatherings. Just store it in the fridge and heat it up when you’re ready to enjoy.

This Instant Pot Broccoli Cheddar Soup is not just a meal; it’s a tradition waiting to happen. Dig in, and enjoy a bowl full of comfort!

Instant Pot Broccoli Cheddar Soup

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• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A creamy, dreamy Instant Pot Broccoli Cheddar Soup that’s easy to make and perfect for chilly days.

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Ingredients

Scale 1x2x3x

• 4 cups broccoli (chopped very small)
• 1 ½ cups carrots (shredded or chopped very small)
• 1 onion (diced)
• 4 cups broth (3 for a thicker soup)
• 4 Tbsp unsalted butter
• 2–3 garlic cloves (minced)
• ½ tsp sea salt
• ½ tsp cracked pepper
• ½ tsp paprika
• 2 cups half and half
• 2 ½ cups shredded cheddar cheese
• ¼ cups corn starch
• ¼ cups water

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Instructions

1. Chop the veggies and add them to the inner pot of your Instant Pot.
2. Pour in the broth, then add the butter, minced garlic, paprika, salt, and pepper. Stir to combine everything evenly.
3. Seal the Instant Pot, ensuring the vent is set to ‘sealing.’ Set it to pressure cook on high for 1 minute.
4. Once cooking time is complete, do a quick release to let out the pressure.
5. Stir in the half and half and shredded cheese, mixing until the cheese melts and everything is creamy.
6. In a separate bowl, whisk the corn starch and water together until smooth, then slowly stir in the slurry.
7. Switch the Instant Pot to the ‘sauté’ setting and heat, stirring until the soup thickens.
8. Taste and adjust the seasoning as needed, serving immediately with your choice of garnishes.

Notes

For an extra depth of flavor, sauté onions and garlic in butter before adding other ingredients. Consider adding a pinch of cayenne for added kick.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 900mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 60mg

Keywords: broccoli, cheddar, soup, Instant Pot, comfort food