Instant Pot Broccoli Cheddar Soup Recipe
This creamy Instant Pot Broccoli Cheddar Soup is a comforting, cheesy classic made effortlessly using a pressure cooker. Packed with fresh broccoli, shredded carrots, and sharp cheddar, it’s quick to prepare and perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2–3 garlic cloves, minced
Liquids and Dairy
- 4 cups broth (vegetable or chicken)
- 4 tablespoons unsalted butter
- 2 cups half and half
- 2 ½ cups shredded cheddar cheese
Seasonings and Thickener
- ½ teaspoon sea salt
- ½ teaspoon cracked pepper
- ½ teaspoon paprika
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare and Combine Ingredients: Chop the broccoli, carrots, and onion very finely, and mince the garlic cloves. Add all the vegetables to the inner pot of your Instant Pot along with the broth, unsalted butter, garlic, paprika, sea salt, and cracked pepper. Stir the ingredients well to combine.
- Pressure Cook: Seal and close the Instant Pot lid, turning the vent to the ‘sealing’ position. Set the pressure cooker to high pressure (use the ‘manual’ setting on an Instant Pot) for 1 minute. Allow the pressure to come up and complete the cooking cycle fully. Once finished, perform a quick release to vent all steam safely.
- Add Dairy and Thicken Soup: After the pressure cooking, stir in the half and half along with the shredded cheddar cheese, mixing until the cheese melts completely. In a separate small bowl, whisk together the corn starch and water until the mixture is smooth and free of lumps. Slowly pour this slurry into the soup, stirring to combine evenly. Set your Instant Pot to the ‘sauté’ function and continue heating and stirring the soup gently until it thickens to your desired consistency.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve immediately with optional garnishes such as additional shredded cheese, croutons, or fresh herbs as preferred.
Notes
- Use sharp cheddar for the best cheesy flavor.
- For a thicker soup, add a bit more cornstarch slurry gradually as it simmers.
- You can substitute half and half with heavy cream for a richer soup or milk for a lighter version.
- Chopping the vegetables finely helps them cook faster and blend into the soup’s creamy texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Keywords: Instant Pot, Broccoli Cheddar Soup, Pressure Cooker Soup, Easy Cheesy Soup, Comfort Food, Low Prep Dinner
Find it online: https://cookcrisis.com/instant-pot-broccoli-cheddar-soup-recipe/
