Instant Pot Broccoli Cheddar (Print Version)
Rich and velvety soup featuring tender broccoli florets and sharp cheddar, ready in under 30 minutes using your pressure cooker.
# What You'll Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Base
05 - 3 cups vegetable broth or chicken broth
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# How to Make It:
01 - Set the Instant Pot to Sauté. Add butter. Once melted, add onion and sauté for 2–3 minutes until soft. Stir in garlic and cook another 30 seconds.
02 - Sprinkle in flour and cook, stirring constantly, for 1 minute to form a roux.
03 - Gradually add the vegetable broth, whisking well to avoid lumps.
04 - Add in broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid. Set to Manual (High Pressure) for 5 minutes.
06 - Perform a quick release. Open the lid and stir.
07 - Using an immersion blender, blend the soup to your preferred consistency (either completely smooth or slightly chunky).
08 - Set Instant Pot to Sauté (Low). Stir in milk and cream. Gradually add shredded cheddar, stirring until melted and smooth.
09 - Taste and adjust seasoning as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
# Expert Advice:
01 -
- Rich restaurant quality soup in under 30 minutes without the fuss
- The nutmeg adds this incredible warmth that makes everyone ask whats your secret
02 -
- Adding cheese to boiling liquid causes it to separate and turn grainy, so always switch to Sauté Low first
- Pre shredded cheese contains anti caking agents that prevent smooth melting, making block cheese non negotiable here
03 -
- Temper the dairy by mixing a small amount of hot soup into it before adding to the main pot to prevent curdling
- If the soup is too thick after refrigerating, thin it with broth rather than water when reheating