Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting, and flavorful dish made quickly with fresh broccoli, cheddar cheese, and a blend of aromatic vegetables and spices. Perfect for a cozy meal, this soup is rich, cheesy, and satisfies cravings with minimal effort using the pressure cooker.
Ingredients
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 & Dairy
- 4 cups broth (use 3 cups for a thicker soup)
- 4 Tbsp unsalted butter
- 2 cups half and half
- 2 ½ cups shredded cheddar cheese
Seasonings & Thickeners
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare the vegetables and ingredients: Chop the broccoli and carrots very small and dice the onion. Mince the garlic cloves. Add all the chopped vegetables to the inner pot of the Instant Pot along with the broth, unsalted butter, minced garlic, paprika, sea salt, and cracked pepper. Stir everything together to combine evenly.
- Pressure cook the soup: Seal and close the Instant Pot lid and set the vent to the “sealing” position. Select the pressure cook or manual setting on high pressure and cook for 1 minute. Allow the Instant Pot to build pressure, complete the cooking cycle, and then perform a quick release to release the steam safely.
- Add cream and cheese: Open the lid carefully, and stir in the half and half followed by the shredded cheddar cheese. Stir continuously until the cheese melts completely into the soup, creating a creamy texture.
- Thicken the soup: In a separate small bowl, whisk together the corn starch and water until smooth and free of lumps to create a slurry. Slowly pour the slurry into the soup while stirring. Switch the Instant Pot to the “sauté” setting and heat the soup while stirring until it thickens to your desired consistency.
- Adjust and serve: Taste the soup and adjust seasoning if necessary with extra salt or pepper. Serve immediately, optionally garnished with additional shredded cheese, fresh herbs, or croutons for added texture and flavor.
Notes
- For a thicker soup consistency, reduce the broth to 3 cups as suggested.
- Make sure to whisk the cornstarch slurry thoroughly to avoid lumps when adding it to the soup.
- Use sharp cheddar cheese for a more intense cheesy flavor.
- To keep the soup dairy-free, substitute half and half and cheese with plant-based alternatives, but note that texture and flavor may change.
- Leftover soup keeps well in the fridge for up to 3 days and reheats nicely on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
