Description
This creamy and comforting Instant Pot Broccoli Cheddar Soup combines tender broccoli florets, diced potatoes, and sharp cheddar cheese in a rich, flavorful broth. Perfectly cooked in minutes using an Instant Pot, this soup delivers a silky smooth texture with the option of chunky broccoli bits for added depth. Ideal for a cozy meal any day, it can be easily adapted to vegetarian or vegan diets and customized with your favorite add-ins.
Ingredients
Scale
Base Ingredients
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
Vegetables and Broth
- 4 cups (960ml) chicken broth (or vegetable broth for a vegetarian version)
- 4 cups (about 1 lb / 450g) fresh broccoli florets (or frozen)
- 2 medium potatoes, peeled and diced (for creaminess)
Seasonings
- 1 tsp Dijon mustard (optional, for depth of flavor)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
Dairy
- 1 cup (240ml) heavy cream
- 2 cups (240g) shredded sharp cheddar cheese
- ½ cup (120ml) milk (optional for thinning)
Instructions
- Sauté the Aromatics: Set the Instant Pot to Sauté mode and melt the butter. Add the diced onion and cook for 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
- Add the Broth and Veggies: Pour in the chicken or vegetable broth, then add diced potatoes, broccoli florets, Dijon mustard if using, salt, and pepper. Stir well to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid, ensuring the valve is set to Sealing. Select Pressure Cook on High for 5 minutes to cook the vegetables perfectly.
- Quick Release and Blend: Once cooking time is complete, carefully perform a quick release by moving the valve to Venting. Open the lid when all pressure is released. Use an immersion blender in the pot to blend the soup until smooth, or blend in batches in a regular blender. For texture, blend only half the soup and leave the rest chunky.
- Add Cream and Cheese: Switch the Instant Pot back to Sauté mode on Low heat. Stir in the heavy cream and shredded cheddar cheese gradually until melted and incorporated. If too thick, thin the soup with milk or extra broth to desired consistency.
- Taste and Adjust: Sample the soup and adjust seasonings by adding more salt, pepper, or Dijon mustard as desired for balance and flavor depth.
- Serve: Serve the soup hot, garnished with additional shredded cheddar cheese, crunchy croutons, or fresh herbs like parsley or chives for an inviting presentation.
Notes
- If you like a chunkier texture, blend only half of the soup and leave the rest with broccoli pieces.
- To make this recipe vegan, substitute heavy cream and cheddar cheese with coconut milk or almond milk and vegan cheese alternatives.
- Cheese variations like Gruyère or mozzarella can be mixed with cheddar to enhance the flavor profile.
- Add a pinch of cayenne pepper or hot sauce for a spicy twist.
- Enhance flavor by adding cooked bacon, crispy onions, or sautéed mushrooms.
- This soup is naturally gluten-free. To thicken more, create a cornstarch slurry with water.
