Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish perfect for a quick and hearty meal. Loaded with finely chopped broccoli, shredded carrots, aromatic onions, and sharp cheddar cheese, this soup combines fresh vegetables and rich dairy for a deliciously thick and flavorful experience. The use of an Instant Pot makes it quick and easy to prepare, ensuring the vegetables are tender and the cheese melts perfectly into a velvety broth.
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 & Fats
- 4 cups broth (use 3 cups for a thicker soup)
- 4 Tbsp unsalted butter
- 2 cups half and half
Seasonings & Thickeners
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- 2 ½ cups shredded cheddar cheese
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare the Vegetables and Base: Chop the broccoli, carrots, and onion into very small pieces. Add them along with the minced garlic, broth, unsalted butter, paprika, sea salt, and cracked pepper into the inner pot of your Instant Pot. Stir everything together to combine the ingredients evenly.
- Pressure Cook the Soup: Seal and close the Instant Pot lid. Ensure the steam vent is set to the ‘sealing’ position. Set the pressure cooker to high pressure (labeled as ‘manual’ on Instant Pot models) and cook for 1 minute. Allow the pressure to build up, cook for the set time, and then perform a quick release to safely release the steam and open the pot.
- Add Dairy and Thicken the Soup: Stir in the half and half cream and shredded cheddar cheese until the cheese is completely melted and the mixture is smooth. In a separate bowl, whisk together the corn starch and water until smooth and free of lumps. Slowly add this slurry to the soup while stirring continuously. Switch the Instant Pot to the ‘sauté’ mode and heat the soup, stirring frequently until it thickens to your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning if needed. Serve immediately, garnished as desired, to enjoy a warm and flavorful broccoli cheddar soup.
Notes
- For a thicker soup, reduce the broth to 3 cups instead of 4.
- Make sure to chop the vegetables finely for even cooking and smooth texture.
- Use quick release after pressure cooking to prevent overcooking the vegetables.
- The corn starch slurry helps thicken the soup without clumping—add it slowly while stirring.
- Optional garnishes include extra shredded cheese, cracked pepper, or fresh herbs like parsley.
