Description
Creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a rich blend of seasonings. Prepared quickly using the Instant Pot for an easy weeknight dinner that's perfect served with crusty bread.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 3 cups broccoli, cut into small pieces
- 1 cup carrot, shredded
- 2 cups broth (vegetable or chicken)
- Salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
Stovetop Roux and Dairy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or cream
- 2 cups sharp cheddar cheese, grated
Instructions
- Sauté aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, then sauté for 2 minutes until fragrant and softened.
- Add vegetables and broth: Add broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth to the Instant Pot. Stir everything well to combine. Press Cancel, then close the Instant Pot lid with the vent in the sealing position.
- Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode on high pressure for 5 minutes.
- Natural pressure release: When the cooking time ends and the Instant Pot beeps, allow the pressure to release naturally before opening the lid carefully.
- Prepare roux on stovetop: While pressure cooking, melt 2 tablespoons of butter in a saucepan over medium heat. Add the all-purpose flour and sauté for 1 minute until cooked, stirring continuously to avoid lumps. Gradually whisk in milk or cream until the mixture reaches a smooth, thick consistency.
- Combine soup and cheese: Stir the prepared roux into the pressure-cooked soup in the Instant Pot. Gradually add the shredded cheddar cheese while stirring continuously until cheese is fully melted and soup is smooth.
- Simmer to finish: Turn Instant Pot to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors. Stir often to prevent sticking.
- Serve and garnish: Ladle soup into bowls and garnish with extra grated cheddar cheese, black pepper, or red chili flakes if desired. Serve warm with crusty bread for dipping.
Notes
- If you prefer gluten-free, skip the all-purpose flour and add extra butter with cream or milk after pressure cooking.
- For homemade broth alternatives, chicken or vegetable broth works well. Better Than Bouillon base is a convenient option used here.
- The recipe was created using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
- Updated instructions prevent cooking flour under pressure to improve texture and ease.
- Adjust seasoning to taste, especially salt and chili flakes for desired heat level.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
