Broccoli cheddar soup is the Instant Pot recipe fans of the Panera Bread soup need! This soup comes together in about half and hour and gives you the coziest rich and creamy meal ever!
One of the only times I can get my kids to eat their veggies- namely broccoli?
When I serve them up a big bowl of broccoli cheddar soup.
I’ve always wondered why I struggle to get them to eat broccoli in most of its other forms, but then I figured the key must be twofold.
One: the cheddar component.
If you put cheese on anything it’s automatically ten times more delicious.
This is basic kitchen math.
And two: the soup factor.
If you put broccoli in a soup that’s super creamy and cheesy, it is suddenly something my kids can’t get enough of.
That’s how you know this broccoli cheddar soup is good!
They not only happily eat it but fight over the last bowl.
And I am all to happy to make it because the Instant Pot lets me put it together effortlessly any time!
Ingredients
To make this you’ll need:
- Butter– Use unsalted to control how salty your soup is.
- Mirepoix– A small, peeled and diced yellow onion, a peeled and diced carrot, and a diced stalk of celery
- Garlic paste– You can normally buy this in the produce section. If you don’t have it you can use 4 to 6 large cloves of minced garlic.
- Broccoli– Fresh broccoli chopped into small florets.
- Broth– Chicken broth. Want to keep this vegetarian? Use vegetable broth instead.
- Seasoning– A pinch of nutmeg and salt and pepper to taste
- Cheese– Shredded cheddar
- Flour and cornstarch– To thicken the soup
- Heavy cream– Don’t substitute this for lower fat dairy.
How to Make
Making Instant Pot broccoli and cheddar soup is so easy!
Just add the butter to the inner liner of your Instant Pot.
Turn the Pot on ‘saute’ mode and let the butter melt.
Once it melts, stir in the onion, carrot, and celery and let the cook, stirring often until they begin to soften.
Stir the garlic paste, broccoli, broth, and nutmeg into the pot.
Secure the lid on the Pot, set the vent valve to the ‘sealed’ position.
Pressure cook on ‘HIGH’ for 2 minutes.
When the Pot beeps, do a ‘quick release’ by carefully opening the vent valve to release the trapped hot steam.
Then, in a small mixing bowl, mix the cheese, flour, and cornstarch together until evenly combined.
Open the lid, and turn the Pot back on ‘saute’ mode.
Stir the cheese mixture into the soup until it is completely melted.
Then stir in the heavy cream, salt, and pepper and continue cooking the soup, stirring occasionally, until the soup has thickened some.
Serve warm and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Keep in mind that the soup will thicken as it sits in the fridge.
When you reheat the soup, you can heat it in the Pot on saute mode, stirring in more broth if needed.
Tips and Tricks
- Don’t use frozen broccoli. The texture won’t be right.
- If you want to shortcut the chopping process, you can pop the peeled carrot, peeled, cored onion, and celery into a food processor.
- Heavy cream is a must. The soup won’t properly thicken with lower fat dairy.
Other Instant Pot Soup Recipes
Instant Pot broccoli cheddar soup is an easy, delicious way to get everyone excited about eating their broccoli.
Make it and enjoy!
Looking for other Instant Pot soup recipes?
Try these:
If you’ve tried this BROCCOLI CHEDDAR SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Broccoli Cheddar Soup (Instant Pot Recipe)
Ingredients
- 1 tbsp butter
- 1 small yellow onion peeled & diced
- 1 large carrot peeled & diced
- 1 stalk celery diced
- 4 tsp garlic paste
- 4 cups fresh broccoli chopped into small florets
- 6 1/2 cups chicken broth
- pinch ground nutmeg
- 3 1/2 cups shredded cheddar cheese
- 2 tbsp flour
- 2 tsp cornstarch
- 1 cup heavy whipping cream
- salt & pepper to taste
Instructions
- Add the liner to your Instant Pot, add the butter, and press the 'saute' button. Once the butter's melted stir in the onion, carrot, and celery. Cook, stirring often, just until the veggies have begun to soften- roughly 5 minutes.1 tbsp butter, 1 small yellow onion, 1 large carrot, 1 stalk celery
- Add the garlic, broccoli, broth, and nutmeg to the pot- stirring them to evenly incorporate.4 tsp garlic paste, 4 cups fresh broccoli, 6 1/2 cups chicken broth, pinch ground nutmeg
- Close the lid, set the vent valve to the 'sealed' position, and pressure cook on 'HIGH' for 2 minutes. When done perform a 'quick release' by carefully opening the vent valve to release the trapped hot steam.
- In a small mixing bowl mix the cheese, flour, and cornstarch together until evenly combined.3 1/2 cups shredded cheddar cheese, 2 tbsp flour, 2 tsp cornstarch
- Open the lid, press the 'saute' button, and add the cheese stirring it into the soup until evenly combined and completely melted.
- Stir in the heavy cream and continue cooking the soup, stirring occasionally, just until the soup's thickened some.1 cup heavy whipping cream
- Salt and pepper to taste, then serve warm & enjoy!salt & pepper
Notes
- Don't use frozen broccoli. The texture won't be right.
- If you want to shortcut the chopping process, you can pop the peeled carrot, peeled, cored onion, and celery into a food processor.
- Heavy cream is a must. The soup won't properly thicken with lower fat dairy.
Nutrition
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