Instant Pot Broccoli Cheddar Soup – Indulge in a truly creamy, deeply satisfying, and veggie-packed soup that’s bursting with cheesy goodness. This beloved restaurant copycat can now be effortlessly made right in your Instant Pot, bringing gourmet comfort to your kitchen with remarkable speed and simplicity!
When the crisp air of soup season arrives, there’s nothing quite as comforting as a warm bowl of homemade deliciousness. This Instant Pot Broccoli Cheddar Soup isn’t just a meal; it’s a hug in a bowl, perfect for warming you up on a chilly day. Packed with tender broccoli and a rich, velvety cheddar base, it rivals your favorite restaurant version, and perhaps even surpasses it. Serve it alongside a classic grilled cheese sandwich or with a sprinkle of crispy homemade croutons for an elevated experience. Its incredible creaminess and vibrant flavor are on par with our popular Instant Pot Potato Soup, promising a comforting meal every time.
As the leaves change and temperatures drop, a crave-worthy, creamy, and vegetable-rich soup becomes a staple in our household. Broccoli cheddar soup has always been a winter favorite, and thanks to the Instant Pot, preparing this delightful dish is quicker and easier than ever before. This Instant Pot Broccoli Cheddar Soup recipe is designed for maximum flavor with minimal effort, ensuring it becomes a quick hit with everyone at your table. What once required careful simmering on the stovetop now cooks to perfection in the Instant Pot in under 20 minutes of active time, delivering that irresistible creamy, cheesy, and comforting experience you love.
Why Choose the Instant Pot for Broccoli Cheddar Soup?
The Instant Pot is a game-changer for soup lovers, especially for recipes like Broccoli Cheddar Soup. Its pressure cooking function drastically cuts down on cooking time, transforming raw ingredients into a tender, flavorful soup in minutes. Instead of waiting for broccoli to soften on the stovetop, the Instant Pot cooks it to perfection without overcooking, preserving its vibrant green color and nutritional value. The “Sauté” function also allows you to build layers of flavor right in the pot, from sautéing aromatics to thickening the soup, minimizing cleanup. This means less time in the kitchen and more time enjoying a wholesome, homemade meal with your family.
Essential Ingredients for Your Perfect Broccoli Cheddar Soup
Crafting the perfect Instant Pot Broccoli Cheddar Soup begins with selecting quality ingredients. Each component plays a vital role in achieving that rich, creamy, and irresistible flavor profile:
- Unsalted Butter: Provides a rich base for sautéing the vegetables and adds depth to the soup. Using unsalted butter allows you to control the overall saltiness.
- Aromatics (Yellow Onion, Carrot, Celery, Garlic): This classic mirepoix forms the aromatic foundation of the soup. Finely dicing the onion and celery, and shredding the carrot, ensures they blend seamlessly into the soup, releasing their sweet and savory flavors. Freshly minced garlic is crucial for a potent flavor boost.
- Kosher Salt: Essential for seasoning the vegetables and enhancing the overall taste of the soup. Adjust to your preference.
- Broccoli Florets: The star of the show! One pound of fresh broccoli, chopped into bite-sized florets, provides texture, flavor, and a healthy dose of vitamins. You can use frozen broccoli, but fresh often yields a better texture.
- Vegetable Broth: The liquid base for the soup. Choose a good quality vegetable broth to ensure a rich, savory flavor without overwhelming the other ingredients. You can also use chicken broth if you prefer.
- Half-and-Half: This dairy adds the signature creaminess to the soup. It’s lighter than heavy cream but richer than milk, striking the perfect balance. For a richer soup, heavy cream can be substituted; for a lighter version, whole milk could work, though it may result in a thinner consistency.
- Cornstarch: Our secret weapon for thickening the soup to that desirable restaurant-quality consistency. Mixed with half-and-half, it creates a smooth slurry that prevents lumps.
- Hot Sauce (e.g., Frank’s RedHot or Crystal): A tablespoon of hot sauce might seem surprising, but it’s key! It doesn’t make the soup spicy but adds a subtle tang and boosts the overall savory flavor, balancing the richness of the cheese. Adjust according to your taste.
- Shredded Cheddar Cheese: The other star! Two cups of tightly packed shredded cheddar cheese melt into the soup, creating its iconic cheesy flavor and luxurious texture. For the best results, shred your own cheese from a block; pre-shredded cheeses often contain anti-caking agents that can affect melting and texture. Sharp cheddar offers a more pronounced cheese flavor.
Detailed Step-by-Step Instructions for Instant Pot Broccoli Cheddar Soup
- Sauté the Aromatics: Begin by selecting the Sauté setting on your Instant Pot. Once hot, add the unsalted butter and allow it to melt. Add the finely diced yellow onion, shredded carrot, finely diced celery, minced garlic, and ½ teaspoon of Kosher salt. Sauté for approximately 5 minutes, stirring occasionally, until the onion softens and becomes translucent but avoid browning it. This step builds the foundational flavors for your soup.
- Add Broccoli and Broth: Stir in the chopped broccoli florets and vegetable broth. Ensure all ingredients are well combined before proceeding.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, making sure the Pressure Release valve is set to the Sealing position. Press the Cancel button to reset any previous cooking programs. Then, select the Pressure Cook (or Manual) setting and set the cooking time to 1 minute at high pressure. Be patient, as the Instant Pot will take about 10 minutes to build pressure before the actual 1-minute cooking cycle begins.
- Prepare the Thickening Mixture: While the soup is pressure cooking, prepare your thickening agent. In a liquid measuring cup or a small bowl, whisk together the half-and-half, cornstarch, and hot sauce until smooth. This slurry will prevent lumps when added to the hot soup.
- Thicken and Finish the Soup: Once the pressure cooking program ends, allow the pressure to release naturally for 5 minutes. This gentle release helps to prevent the soup from erupting and ensures better texture. After 5 minutes, carefully move the Pressure Release valve to Venting to release any remaining steam. Once the float valve drops, open the pot. Press the Cancel button to reset the program, then select the Sauté setting again. Give the half-and-half mixture another quick stir to recombine any settled cornstarch, then pour it into the hot soup. Stir in the shredded cheddar cheese. Let the soup come to a gentle simmer, cooking for 1 to 2 minutes while stirring occasionally, until it slightly thickens to your desired consistency.
- Season and Serve: Press the Cancel button to turn off the Instant Pot. Taste the soup and adjust the seasoning with more salt and hot sauce if needed. Ladle the piping hot soup into bowls and serve immediately.
Tips for Instant Pot Broccoli Cheddar Soup Success
- Shred Your Own Cheese: For the creamiest, smoothest soup, always shred your own cheddar cheese from a block. Pre-shredded varieties often contain anti-caking agents that can make the soup grainy.
- Don’t Overcook Broccoli: The 1-minute pressure cook time is perfect for tender-crisp broccoli. Combined with the natural release, it ensures the broccoli is cooked through but not mushy.
- Temper the Dairy: Although the recipe uses cornstarch to prevent curdling, if you’re concerned about adding cold dairy to a hot pot, you can slightly warm the half-and-half mixture before adding it.
- Adjust Thickness: If you prefer a thicker soup, you can simmer it on Sauté for a few extra minutes. If it’s too thick, thin it with a splash of broth or milk.
- Flavor Boost: Don’t skip the hot sauce! It adds a subtle tang that brightens the rich, cheesy flavors without adding significant heat.
Serving Suggestions and Delicious Variations
This Instant Pot Broccoli Cheddar Soup is fantastic on its own, but here are some ideas to make it even more special:
- Garnish Galore: Top with extra shredded cheddar, a dollop of sour cream, fresh chopped chives or parsley, crispy bacon bits, or a swirl of hot sauce.
- Perfect Pairings: Serve with crusty bread for dipping, a fresh green salad, or classic grilled cheese sandwiches. Our homemade croutons are an excellent addition.
- Add Protein: For a heartier meal, stir in cooked, shredded chicken or ham after the soup has thickened.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes with the aromatics or increase the amount of hot sauce.
- Veggie Boost: Feel free to add other finely diced vegetables like zucchini or bell peppers during the sautéing step for extra nutrients.
Storage and Reheating
Leftover Instant Pot Broccoli Cheddar Soup stores beautifully. Allow the soup to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If the soup is too thick after refrigeration, add a splash of broth or milk to reach your desired consistency.
A Nod to “The Ultimate Instant Pot Cookbook” by Coco Morante
This fantastic Instant Pot Broccoli Cheddar Soup recipe comes from Coco Morante’s insightful new cookbook: “The Ultimate Instant Pot Cookbook.” It was one of the first recipes I tried from the book, and my entire family immediately fell in love with it, prompting me to share this gem with you all.
Having previously enjoyed “The Essential Instant Pot Cookbook” – which is an absolute must-have for anyone just beginning their Instant Pot journey – I was eager to explore Coco Morante’s latest creation. “The Ultimate Instant Pot Cookbook” truly delivers, offering a treasure trove of familiar, classic recipes expertly adapted for the Instant Pot. It’s a revelation for seasoned Instant Pot users and new owners alike, demonstrating the appliance’s incredible versatility.
Imagine effortlessly preparing dishes like Pozole Rojo, French Onion Soup, Denver Omelet, Pork Chile Verde, or Shrimp Scampi with Penne Pasta, all conveniently in your Instant Pot. The recipes are meticulously crafted to be very easy to follow and are remarkably fail-proof, instilling confidence in every home cook. I wholeheartedly recommend “The Ultimate Instant Pot Cookbook” to any Instant Pot enthusiast, whether you’re a novice or an experienced pro looking to expand your culinary repertoire. This invaluable resource is readily available on Amazon, ready to transform your cooking experience.
More Delicious Instant Pot Soup Recipes to Explore
If you’ve enjoyed this creamy broccoli cheddar soup, you’ll love exploring other comforting and convenient soup recipes you can make in your Instant Pot. Here are some of our favorites:
- Instant Pot Weight-Loss Vegetable Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Corn Chowder with Bacon
- Instant Pot Minestrone Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot Chicken and Rice Soup
- Instant Pot White Chicken Chili
For a comprehensive list of all our Instant Pot soup creations, browse our Instant Pot Soup Recipes Roundup.
New to the Instant Pot? Don’t worry! Check out our detailed Instant Pot Guide for Beginners, which is packed with all the essential information you need to confidently get started and master your new appliance!
Frequently Asked Questions About Instant Pot Broccoli Cheddar Soup
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Add them directly to the Instant Pot with the broth. No need to thaw. The cooking time remains the same.
How can I make this soup vegetarian/vegan?
This recipe is already vegetarian with vegetable broth. To make it vegan, you would need to replace the butter with a plant-based alternative, the half-and-half with a dairy-free cream (like cashew cream or full-fat coconut milk), and the cheddar cheese with a good quality vegan cheddar shred. The flavor profile will change slightly but will still be delicious.
Can I blend the soup for a smoother texture?
Absolutely! For a super smooth soup, you can use an immersion blender directly in the Instant Pot after the pressure cooking is done and before adding the half-and-half and cheese. For a partially smooth soup, blend about half of it and stir back into the pot, leaving some broccoli chunks for texture.
What if my soup is too thin or too thick?
If your soup is too thin, you can create a small slurry with additional cornstarch and a tablespoon of cold water or milk, then stir it into the simmering soup until it reaches your desired thickness. If it’s too thick, simply add a bit more vegetable broth or half-and-half until it thins to your preference.
If you like this recipe and make it, we’d love to see your creations! Snap a photo and share it on INSTAGRAM! Don’t forget to tag us @crunchycreamysweet so we can check it out and leave a comment! Happy cooking!
Instant Pot Broccoli Cheddar Soup
Anna
Pin Recipe
Cook Time Icon
10
20
5
30
Course Icon
Dinner
American
Servings Icon
6
people
292
kcal
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 large carrot, shredded
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- Kosher salt
- 1 pound broccoli florets, chopped
- 3 cups vegetable broth (page 284 if referencing the cookbook)
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 tablespoon hot sauce, such as Frank’s RedHot or Crystal, plus more as needed
- 2 cups tightly packed shredded Cheddar cheese
Instructions
- Select the Sauté setting on the Instant Pot and melt the butter. Add the onion, carrot, celery, garlic, and 1⁄2 teaspoon salt and sauté for about 5 minutes, until the onion is softened but not browned. Add the broccoli and vegetable broth.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Pressure Cook or Manual setting and set the cooking time for 1 minute at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- While the soup is cooking, in a liquid measuring cup, stir together the half-and-half, cornstarch, and hot sauce.
- When the cooking program ends, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, press the Cancel button to reset the cooking program, then select the Sauté setting. Stir the half-and-half mixture to recombine, then pour it into the pot. Stir in the cheese. Let the soup come up to a simmer and cook for 1 to 2 minutes, stirring occasionally, until it has thickened slightly. Press the Cancel button to turn off the Instant Pot. Taste and adjust the seasoning with salt and hot sauce if needed.
- Ladle the soup into bowls and serve piping hot.
Nutrition
Calories:
292
kcal
|
Carbohydrates:
14
g
|
Protein:
13
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Cholesterol:
64
mg
|
Sodium:
811
mg
|
Potassium:
387
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
3055
IU
|
Vitamin C:
71.7
mg
|
Calcium:
359
mg
|
Iron:
0.9
mg
Leave a comment with rating below!