This Instant Pot Broccoli Cheddar Soup is like a comfy blanket on a chilly evening. It’s rich, creamy, and packed with vibrant flavors that come together effortlessly. I often find that making soup can feel daunting, but with the Instant Pot, you can whip it up in no time! Picture this: fresh broccoli, sweet carrots, and tangy cheddar cheese all simmered to perfection. You’ll have a delicious meal ready faster than you can say, “What’s for dinner?” Whether you’re cooking for family, friends, or just yourself, this soup is sure to please. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing. So, grab your Instant Pot and let’s get started on this delightful dish!
Why This Recipe Works
This Instant Pot Broccoli Cheddar Soup combines fresh ingredients with the convenience of modern cooking technology, yielding a creamy and comforting dish in a fraction of the time it would take using conventional methods. The pressure cooker locks in flavors and nutrients, resulting in a soup that’s both healthy and delicious. You get the richness of cheddar cheese mixed with the fresh taste of vegetables, making each bowl a delightful experience.
Why You’ll Love This Instant Pot Broccoli Cheddar Soup
This soup is a hug in a bowl—rich, velvety, and incredibly satisfying. Perfect for any occasion, it comes together quickly and effortlessly, making weeknight dinners a breeze. Plus, with the added convenience of the Instant Pot, you’ll have more time to spend with loved ones. The best part is how versatile this recipe is, allowing you to customize it to fit your mood or dietary needs. It’s a go-to comfort food that never disappoints!
Ingredients
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups broth (vegetable or chicken)
- 4 tablespoons unsalted butter
- 2-3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 2 cups half and half
- 2½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
How to Make Instant Pot Broccoli Cheddar Soup
Prepare the Vegetables and Ingredients
Start by prepping your vegetables. Chop all of the broccoli, carrots, and onion so they cook evenly. Mince the garlic and gather your broth, butter, spices, and cheese. Having everything ready makes the cooking process smooth and enjoyable.
Add Ingredients to the Instant Pot
Now, place those chopped vegetables into the inner pot of your Instant Pot. Add in the broth, butter, minced garlic, paprika, sea salt, and cracked pepper. Stir to combine everything evenly. This initial mix is key, as the flavors meld beautifully during cooking.
Pressure Cook the Mixture
Seal your Instant Pot and make sure the vent is set to “sealing.” Choose the high-pressure setting and cook for 1 minute. This short cook time keeps the veggies tender yet crisp. Once the timer goes off, allow for a quick release of pressure—carefully! It’s exciting to see what’s cooking in there.
Incorporate the Cream and Cheese
With the pressure released, open the pot and stir in the half and half along with the shredded cheddar cheese. Mix until the cheese is melted and the soup becomes creamy. The transformation is magical as the ingredients come together into a luscious texture that just begs for a spoon.
Thicken the Soup
In a small bowl, whisk together the cornstarch and water until smooth. Gradually stir this slurry into the soup. Switch the Instant Pot to the “sauté” setting, and gently heat the mixture while stirring until the soup thickens to your desired consistency. This step adds that perfect texture you crave in a comforting soup.
Final Seasoning and Serving
Taste the soup, and adjust the seasoning based on your preference. You might want a little more salt or pepper, so feel free to experiment. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired for a pop of color.
Serving Suggestions
This rich and creamy soup pairs wonderfully with crusty bread or a simple side salad. Serving it in mugs brings a cozy, casual feel to the meal, while a bowl can make it feel more refined. Some freshly baked bread on the side makes for a filling meal.
Tips for Success
- Ensure your vegetables are cut into small, even pieces for uniform cooking. This helps everything cook at the same rate.
- Adjust the soup’s thickness by altering how much cornstarch slurry you use, so it’s just right for you.
- Taste the soup before serving to customize the seasoning to your liking; it makes a world of difference.
Variations
- Make it Vegetarian: Use vegetable broth and skip any meat for a lighter alternative.
- Add Protein: You can add shredded chicken or cooked quinoa for an extra protein boost that makes it even heartier.
- Change the Cheese: Experiment with different cheese varieties like Gruyère or a spicy pepper jack for a fun twist.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, reheat on the stove or in the microwave. Just add a splash of broth or cream to revive that wonderful creamy texture.
Pairing Ideas
This soup pairs beautifully with a classic grilled cheese sandwich for that ultimate comfort meal. You can also try a light Caesar salad or a refreshing apple and walnut salad for a delightful contrast of flavors.
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli is fine to use, but it may slightly change the texture.
Can I make this soup ahead of time?
Absolutely! Prepare it ahead of time, refrigerate, and reheat when you’re ready to eat.
Is there a dairy-free substitute for half and half?
You can use coconut milk or a dairy-free cream alternative for a similar creamy texture that works wonderfully.
How do I store leftovers?
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
Can the soup be frozen?
Yes, this soup freezes nicely. Just allow it to cool completely before transferring to freezer-safe containers for later enjoyment.
Enjoy a warm bowl of this Instant Pot Broccoli Cheddar Soup, which is not only delicious and comforting but also quick to prepare. This recipe is an easy way to bring a little warmth to your kitchen. Savor every spoonful, and don’t hesitate to experiment with ingredients to make it uniquely yours!
Print
Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is a cozy, flavorful dish made with fresh vegetables and creamy cheddar. Perfect for quick meals or gatherings.
- Total Time: 25 minutes
- Yield: 6 servings 1x
Ingredients
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups broth (vegetable or chicken)
- 4 tablespoons unsalted butter
- 2–3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 2 cups half and half
- 2½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Prep vegetables by chopping broccoli, carrots, and onion; mince garlic.
- Add chopped vegetables, broth, butter, garlic, sea salt, and spices to the Instant Pot.
- Seal the pot, set to high pressure, and cook for 1 minute, then quick release.
- Stir in half and half and cheddar cheese until melted and creamy.
- Thicken the soup by whisking cornstarch and water together and adding it to the pot; sauté until desired consistency.
- Adjust seasoning to taste and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Cut vegetables into small, even pieces for uniform cooking.
Adjust thickness by varying cornstarch slurry amount.
Taste before serving to customize the seasoning.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 10
- Cholesterol: 55
