Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish perfect for a quick and delicious meal. Combining fresh broccoli, tender potatoes, and sharp cheddar cheese, it is made effortlessly in an Instant Pot, delivering rich flavors and a velvety texture with minimal hands-on time. Ideal for a cozy lunch or dinner, this soup can be easily adapted to vegetarian or vegan diets and is naturally gluten-free.
Ingredients
Scale
Base Ingredients
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
Vegetables & Broth
- 4 cups (960ml) chicken broth (or vegetable broth for a vegetarian version)
- 4 cups (about 1 lb / 450g) fresh broccoli florets (or frozen)
- 2 medium potatoes, peeled and diced (for creaminess)
Seasonings
- 1 tsp Dijon mustard (optional, for depth of flavor)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
Dairy & Cheese
- 1 cup (240ml) heavy cream
- 2 cups (240g) shredded sharp cheddar cheese
- ½ cup (120ml) milk (optional for thinning)
Instructions
- Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add the butter and let it melt fully. Once melted, add the diced onion and cook for 3-4 minutes until the onion becomes soft and translucent. Then add the minced garlic and cook for another 30 seconds until fragrant, stirring frequently to prevent burning.
- Add the Broth and Veggies: Pour in the chicken broth, then add the diced potatoes and broccoli florets. Stir in the Dijon mustard, salt, and black pepper to evenly distribute the flavors throughout the mixture.
- Pressure Cook: Close the Instant Pot lid and ensure the valve is set to Sealing. Select Pressure Cook or Manual mode on High pressure and set the timer for 5 minutes. This cooking stage softens the vegetables and melds the flavors effectively.
- Quick Release and Blend: When cooking is complete, carefully turn the valve to Venting to perform a quick release of the pressure. Once the lid unlocks, open it and use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending hot mixtures carefully. For more texture, blend only half the soup and leave some broccoli chunks intact.
- Add Cream and Cheese: Switch the Instant Pot back to Sauté mode on low heat. Stir in the heavy cream, then gradually add the shredded cheddar cheese, stirring continuously until the cheese has melted completely and the soup is creamy. If the soup is thicker than desired, add milk or extra broth a little at a time to thin it to your preferred consistency.
- Taste and Adjust: Sample the soup and adjust with additional salt, pepper, or Dijon mustard to balance and enhance the flavors to your liking.
- Serve: Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese, crunchy croutons, or a sprinkle of fresh herbs such as parsley or chives for brightness and added appeal. Serve immediately for best flavor and texture.
Notes
- If you prefer a chunkier soup, only blend half of the soup and leave the rest with broccoli florets for texture.
- For a vegan version, substitute heavy cream and cheddar cheese with coconut or almond milk and vegan cheese alternatives.
- Try a blend of cheeses like Gruyère or mozzarella along with cheddar to deepen the flavor profile.
- Add a pinch of cayenne pepper or dash of hot sauce to spice up the soup if desired.
- Add cooked bacon, crispy onions, or sautéed mushrooms for extra flavor and texture.
- The soup is naturally gluten-free; for a thicker texture, create a cornstarch slurry to thicken if needed.
