Description
Make instant pot broccoli cheddar soup at home with fresh broccoli, sharp cheddar, and cream. A thick, velvety soup ready in under 30 minutes.
Ingredients
1 tablespoon unsalted butter
1 medium yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 pound broccoli florets, fresh or frozen
3 cups low-sodium chicken broth or vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour
2/3 cup cold water
2 cups sharp cheddar cheese, freshly shredded
1/2 cup heavy cream or whole milk
1/2 teaspoon hot sauce, optional
Instructions
1. Turn the Instant Pot to Saute and melt the butter. Add onion and celery, cooking 3 to 4 minutes until soft. Stir in garlic for 30 seconds, then press Cancel.
2. Add broccoli, broth, salt, pepper, mustard, and nutmeg. Secure the lid, set valve to Sealing, and cook on High Pressure for 5 minutes. Let pressure release naturally for 10 minutes, then quick-release the rest.
3. Blend the soup with an immersion blender until smooth, leaving some broccoli pieces for texture if desired.
4. Whisk flour and cold water into a smooth slurry. Turn to Saute, bring soup to a gentle simmer, and whisk in half the slurry. Add more gradually until desired thickness.
5. Press Cancel, then stir in cheddar a handful at a time until melted. Stir in heavy cream or milk and hot sauce. Taste and adjust seasoning before serving.
Notes
Use freshly shredded sharp cheddar for the smoothest melt; pre-shredded cheese can turn grainy.
For frozen broccoli, reduce pressure time to 3 to 4 minutes and add it straight from the freezer.
For a lighter version, replace heavy cream with whole milk or unsweetened almond milk.
Store in an airtight container in the refrigerator for 3 to 4 days; add a splash of milk when reheating if it thickens.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American, Family Heritage, Wellness
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg