Instant Pot Broccoli Cheese Soup Broccoli Cheddar Soup

Broccoli and cheese!! Hmm, they pair so well, not only in this soup but other dishes like fritters, casseroles, and pasta to name a few. But this Instant Pot broccoli and cheese soup is what I keep coming back to! The consistency of this soup is thick, smooth, and creamy. One slurp will land you straight to soup heaven, yumm! I love cheese-based soups! Or for that matter any dish that involves a substantial amount of cheese. Don’t judge me now, I know you do as well. This broccoli cheddar soup recipe happens to be one of those dishes that everyone in my family enjoys. I thank my lucky stars to have kids that are not fussy about certain foods, they eat practically everything that is served to them! They will even eat steamed broccoli on its own, so this soup is not really an attempt to feed them something that is loaded with hidden veggies. I must confess, I have enjoyed devouring this soup at Panera bread all these years until I started making my own at home. And what better than the Instant Pot to make this soup. Soups are undoubtedly one of my favorite things to make in my IP. My homemade broccoli cheddar cheese soup version is not only just as great as Panera bread, but much more economical. It is prepared at a fraction of the price than you would splurge at Panera bread for one serving.

INGREDIENTS NEEDED TO MAKE INSTANT POT BROCCOLI CHEESE SOUP

You will need the following ingredients to make this yummy broccoli and cheese soup; Broccoli (fresh or frozen): I prefer using fresh broccoli florets for this soup, but you can use frozen broccoli too if that is all that you have. If you use frozen florets, make sure there are big, and not chopped, use frozen florets as such, there is no need to thaw. Carrots: I have shredded the carrots myself, but you could also use used packaged matchstick carrots to cut down on prep work. Butter: I’ve used unsalted butter to saute the aromatics. You could also use olive oil. Aromatics: Simple ingredients like chopped onions and garlic form the base of this Instant Pot broccoli cheddar soup. I Iove to saute them to release their flavors and add a depth of flavor to the soup instead of simply dumping them in the pot. Seasoning: I’ve used ground mustard, nutmeg, along with salt, and white pepper to season this soup. Nutmeg and mustard add a depth of flavor in a dish like this, so do try to use it in this recipe. Vegetable Stock: You may also use chicken stock Dairy: Heavy cream lends a rich taste and mouthfeel to this soup, you can, however, substitute it with half-and-half, or evaporated milk, whole milk. skim milk or any other plant-based milk. But keep in mind, it won’t taste as rich. Cheese: I’ve used aged sharp cheddar cheese because I love the flavor it lends to this simple broccoli cheddar soup. Since cheese is such an important component of this soup, you ought to use real cheese. Avoid the bagged shredded stuff, they contain cellulose, which prevents the cheese from melting, causing the soup to have a grainy texture. You could use a single kind or combination of cheeses like white cheddar, mild cheddar, Monterey jack, pepper jack, gruyere, gouda, Asiago, cream cheese etc. You can also use Velveeta if you’d like to go that route! Also, for a vegetarian version, use vegan cheddar cheese, as the regular cheddar cheese contains animal rennet. Cornstarch: To thicken the soup

CUSTOMIZE THIS BROC CHEDDAR SOUP

Vegan/Vegetarian broccoli cheese soup: Substitute the butter with oil, heavy cream with coconut cream or your favorite plant-based milk and the cheese for any vegan cheese such as Daiya brand. Broccoli cheese soup with chicken broth: Use chicken stock or broth in lieu of veg stock, if that is what you prefer. You can also use better than bouillon (not sponsored) chicken stock base. You can also add some rotisserie chicken cubes in the last step for a broccoli chicken soup. Gluten-free: Since this broccoli cheddar soup is prepared without flour, it is gluten-free. Make sure you use gluten-free cornstarch. You can use arrowroot powder, tapioca starch or potato starch. If you use potato starch, remember to add it to hot liquid, and not boiling-hot liquid, as it may lose some of its thickening properties.

CAN YOU FREEZE BROCCOLI CHEESE SOUP?

Soups that contain cream and cheese do not really freeze well. They tend to curdle and separate on reheating, might turn slightly watery, and may lose some of its flavors. Also, the cheese might stick at the bottom of the pot and burn. That is no fun! These kinds of soups are best prepared fresh or day or two in advance. If you do intend freezing it, follow these steps; Cook the soup partially:

Follow step 1-8, skipping step 6. Once the soup cools down completely, transfer to freezer bags or freezer-safe containers leaving an inch space between the soup and lid of the container. Freeze up to 2-3 months. Thaw in the refrigerator the night before or use the defrost option on your microwave, reheat on the stovetop in a large saucepan, follow step 6, and the rest of the recipe thereafter from steps 9-11.

To freeze soup with cream, cornstarch, and cheese:

Once the soup cools down completely, transfer to freezer bags, freezer-safe containers or Mason jars leaving an inch space between the soup and lid of the container. Freeze up to 2-3 months. Thaw in the refrigerator the night before or use the defrost option on your microwave, reheat on the stovetop in a large saucepan whisking regularly. Freezing soups that contain cornstarch turn watery on reheating, so you may need to add more cornstarch slurry to thicken it again.

A FEW TASTY VARIATIONS TO THIS PRESSURE COOKER BROCCOLI CHEDDAR SOUP

Broccoli cheddar potato soup: Use about 2-3 Yukon gold potatoes, peeled and diced. Since the pressure cook time is only 2 minutes for this recipe, do keep in mind to dice the potatoes into really small cubes.

MORE INSTANT POT RECIPES THAT YOU MAY LIKE TO TRY

Carrot ginger soup Chicken noodle soup Southern red beans with sausage Chana masala Brown lentil curry Creamy steel-cut oatmeal Quinoa pilaf Strawberry jam Mongolian beef Instant pot chocolate cheesecake jars Corn and potato chowder with bacon Instant Pot Pumpkin cheesecake jars Instant pot cheesecake jars

STEP BY STEP INSTRUCTIONS TO MAKE INSTANT POT BROCCOLI CHEESE SOUP

{Printable recipe card below instructions} If you haven’t made this broccoli cheddar soup in your Instant Pot yet, you are definitely missing out on something! So I hope you will try this recipe soon and add it to your list of favorites. It won’t disappoint! INGREDIENTS: 2 tbsp unsalted butter 1 large onion, finely chopped 1 tbsp minced garlic 3.5 oz shredded carrots, 1 cup 1 head (12 oz) of broccoli, about 6 cups of broccoli florets 3 cups vegetable stock 1/2 tsp kosher salt, or to taste 1/2 tsp white pepper 1 tsp ground mustard 1/4 tsp freshly ground nutmeg 1 cup heavy cream 2 tbsp gluten-free cornstarch 2 cups shredded sharp cheddar cheese, or any other cheese or combination of cheese of your choice DIRECTIONS: Step 1: Saute the onions and garlic Press ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays ‘HOT’, add butter, let it melt. You can also add a tablespoon of oil, to prevent the butter from burning. Add diced onions along with minced garlic. Saute until the onions turn translucent and the garlic is fragrant.

Step 2: Add the seasoning Add salt, white or black pepper, and ground mustard. You may also add 1/4 – 1/2 tsp of red pepper flakes or cayenne pepper for some heat. Saute for another 30 seconds.

Step 3: Deglaze the pot Deglaze the browned bits of butter with 1/2 cup of vegetable stock.

Step 4: Add the remaining veggies and stock Add carrots, broccoli, and stock, Mix well to combine.

Step 5: Pressure cook the soup Press ‘CANCEL’. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 2 minutes. It will take some time for the pressure to build up (about 8 minutes), after which the timer will begin.

Step 6: Prepare the cornstarch and cream mixture. Mix the cornstarch with the cream and set it aside.

Step 7: Quick release Do a quick release of the pressure as per the manufacturer’s instructions. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Step 8: Puree the soup Use an immersion blender to puree the soup, leaving it chunky or smooth as per your desired consistency. You may also transfer the contents into a jar of the blender to one-half full and blend. Exercise precaution when blending hot liquids.

Step 9: Add the cornstarch and cream mixture Press the ‘CANCEL’ button and turn on the ‘SAUTE’ button. Once the soup begins to bubble, add the cornstarch mixture (whisk it again before pouring as cornstarch settles down) and keep stirring the soup until it thickens. Press ‘CANCEL’ to turn off the ‘SAUTE’ mode.

Step 10: Add shredded cheddar cheese Add 1 cup of shredded cheddar cheese. Mix well until all the cheese has melted. Then add the remaining cup of cheese, stir it in until well combined and creamy. Check for seasoning and adjust with more salt and pepper as desired.

Step 11: Add freshly grated nutmeg, mix, & serve Add freshly grated nutmeg, and mix well. Check for seasoning and adjust with more salt and pepper as desired. Dish out and serve fresh, homemade broccoli and cheese soup. Top with more shredded cheese, croutons or any of your favorite toppings. Refrigerate leftovers in an airtight container up to 3 days.

NOTES: If you try this easy Instant Pot Broccoli Cheese Soup, I would love to hear from you! I’d appreciate it if you could leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂