Description
Creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a flavorful vegetable or chicken broth. This recipe uses an Instant Pot for quick pressure cooking and a stovetop roux for a velvety texture, perfect for a cozy meal.
Ingredients
Scale
Soup Ingredients
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- 1/2 cup Onion, diced
- 2 tablespoons Butter
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
- Salt, to taste
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes
Stovetop Roux Ingredients
- 2 tablespoons Butter
- 2 tablespoons All purpose flour
- 1 cup Milk or cream
Instructions
- Saute Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons butter. Add diced onions and minced garlic, and sauté for 2 minutes until translucent and fragrant.
- Add Vegetables and Broth: Add chopped broccoli, shredded carrots, seasoning including salt, black pepper, and red chili flakes, and pour in the broth. Mix everything well in the pot.
- Pressure Cook: Press Cancel on the Instant Pot to stop the sauté. Close the Instant Pot lid with the vent in the sealing position. Set the pot to MANUAL or PRESSURE COOK mode on high pressure for 5 minutes.
- Natural Pressure Release: When the cooking cycle ends and the instant pot beeps, allow the pressure to release naturally before opening the lid carefully.
- Prepare Roux on Stovetop: While the soup is cooking, melt 2 tablespoons butter in a separate stovetop saucepan over medium heat. Add 2 tablespoons all-purpose flour and sauté for 1 minute to cook the flour through.
- Add Milk to Roux: Gradually whisk in 1 cup milk or cream a little at a time until the mixture becomes smooth and thick enough to coat the back of a spoon.
- Combine Roux and Cheese with Soup: Stir the prepared roux into the Instant Pot with the cooked vegetables. Add grated cheddar cheese gradually, stirring continuously until the cheese melts completely.
- Simmer the Soup: Switch the Instant Pot back to SAUTE mode and let the soup simmer for 2-3 minutes, stirring occasionally, to meld flavors and thicken.
- Serve: Ladle the soup into bowls and optionally garnish with extra grated cheddar cheese, black pepper, or red chili flakes. Serve with crusty bread for a complete meal.
Notes
- Broth: Use a good quality vegetable or chicken broth; Better Than Bouillon paste works great for convenience and rich flavor.
- Gluten-Free Variation: Omit the all-purpose flour and add the extra butter in step one. Add milk or cream after pressure cooking to keep the soup creamy without gluten.
- Cheese: Using sharp cheddar enhances the flavor but mild cheddar can be used as a substitute.
- Pressure Cooker Size: This recipe was developed using a 6-quart Instant Pot DUO60 model.
- For a thicker soup, allow the soup to simmer longer on sauté mode after adding cheese and roux.
- Red chili flakes can be adjusted or omitted for less spice depending on preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
