Craving a warm, comforting bowl of soup that’s both healthy and incredibly easy to make? Look no further than this Instant Pot Broccoli Cheddar Soup. It’s the perfect solution for a busy weeknight when you want something satisfying without spending hours in the kitchen.
This one-pot wonder delivers rich, cheesy flavor and tender broccoli in a fraction of the time it would take on the stovetop. Get ready to add a new family favorite to your rotation!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Instant Pot Broccoli Cheddar Soup
- Total Time: 25-30 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Broccoli Cheddar Soup is a quick, comforting, and cheesy one-pot meal, perfect for busy weeknights. It delivers rich flavor and tender broccoli in a fraction of the time, making it a family favorite with minimal cleanup.
Ingredients
Instructions
1. Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat for a minute. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the chicken or vegetable broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. This prevents a “Burn” notice. Add the chopped broccoli florets to the pot.
3. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes on high pressure.
4. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, you can safely open the lid.
5. Stir in the milk, heavy cream, Dijon mustard, salt, and black pepper. The soup will look a bit thin at this stage.
6. Gradually add the shredded cheddar cheese, stirring continuously until it is completely melted and smooth. Do this in batches to prevent the cheese from clumping.
7. Taste the soup and adjust seasonings if needed. If you prefer a smoother soup, you can use an immersion blender to blend a portion of it, or carefully transfer some to a regular blender (vent the lid to release steam) and then return it to the pot. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: main dish
- Method: pressure cooking
- Cuisine: american
Nutrition
- Serving Size: 1.5 cups
Keywords: broccoli cheddar soup, instant pot, cheesy soup, easy soup, quick dinner, comfort food, one pot meal, vegetarian option, weeknight meal, healthy soup
What You’ll Love About This Quick And Easy Recipe
This Instant Pot Broccoli Cheddar Soup is a true lifesaver for anyone seeking a delicious, healthy meal without the fuss. It’s ideal for busy parents, students, or anyone who appreciates the magic of pressure cooking. The “one-pot” aspect means minimal cleanup, which is always a win in our book! You can serve this soup as a light lunch, a hearty dinner with some crusty bread, or even a comforting starter for a bigger meal. Its creamy texture and familiar flavors make it a hit with kids and adults alike, ensuring there are no complaints at the dinner table. It’s also a fantastic way to sneak in some extra vegetables!
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this soup is straightforward, and most items are likely already in your pantry or fridge. We’re focusing on fresh, wholesome ingredients to create a rich and satisfying flavor profile.
INGREDIENTS:
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 cups fresh broccoli florets, chopped into small pieces
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
For simple substitutions, you can easily swap yellow onion for white onion. If you prefer a slightly thinner soup, you can reduce the amount of heavy cream by half and increase the milk slightly. For a vegetarian option, be sure to use vegetable broth. When it comes to cheese, a good quality sharp cheddar will give you the best flavor, but a medium cheddar works well too. Avoid pre-shredded cheeses that contain anti-caking agents, as they can sometimes make the soup a bit grainy.
Time Needed From Start To Finish
This recipe truly lives up to its “quick and easy” promise. You’ll be enjoying a warm bowl of soup in no time!
- Prep time: 10 minutes
- Cook time: 10 minutes (plus pressure build-up and release)
- Total time: 25-30 minutes
How To Make It Step By Step With Visual Cues
Making this soup in your Instant Pot is incredibly simple. Follow these steps for a perfect, creamy result every time.
- Sauté the aromatics: Set your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat for a minute. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the liquids and broccoli: Pour in the chicken or vegetable broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. This prevents a “Burn” notice. Add the chopped broccoli florets to the pot.
- Pressure cook the ingredients: Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 3 minutes on high pressure.
- Release the pressure: Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully switch the sealing valve to “Venting” for a quick release of any remaining pressure. Once the pin drops, you can safely open the lid.
- Create the creamy base: Stir in the milk, heavy cream, Dijon mustard, salt, and black pepper. The soup will look a bit thin at this stage.
- Melt in the cheese: Gradually add the shredded cheddar cheese, stirring continuously until it is completely melted and smooth. Do this in batches to prevent the cheese from clumping.
- Adjust and serve: Taste the soup and adjust seasonings if needed. If you prefer a smoother soup, you can use an immersion blender to blend a portion of it, or carefully transfer some to a regular blender (vent the lid to release steam) and then return it to the pot. Serve hot.
Easy Variations And Serving Ideas That Fit Real Life
This Instant Pot Broccoli Cheddar Soup is wonderfully versatile. For a kid-friendly twist, you can blend the soup until it’s completely smooth, making the broccoli “disappear” for picky eaters. You can also add a pinch of nutmeg for a subtle warmth that enhances the cheese flavor.
Consider adding other vegetables like finely diced carrots or celery along with the onion for extra nutrition and texture. For a bit of protein, cooked and shredded chicken or ham can be stirred in at the end.
When serving, a sprinkle of extra shredded cheddar, a dollop of sour cream, or some crispy bacon bits make excellent toppings. Don’t forget a side of crusty bread, warm dinner rolls, or even some homemade croutons for dipping! This soup is also fantastic served in a bread bowl for a fun and filling meal.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Here are a few common mistakes and how to steer clear of them for perfect soup every time:
- Getting a “Burn” notice: This usually happens if there are bits of food stuck to the bottom of the Instant Pot. Always deglaze the pot thoroughly after sautéing the onions and garlic by scraping the bottom with a wooden spoon when you add the broth.
- Grainy cheese: Adding all the cheese at once or adding it to a rapidly boiling soup can cause it to become grainy or clumpy. Stir in the cheese gradually, off the heat or with the pot on a very low “Keep Warm” setting, allowing it to melt slowly and smoothly.
- Overcooked broccoli: While 3 minutes at high pressure is perfect for tender-crisp broccoli, if you prefer it softer, you can increase the pressure cook time by 1 minute. However, going too long can make it mushy.
- Too thin or too thick soup: If your soup is too thin, you can simmer it on the “Sauté” setting (low) for a few minutes to allow some of the liquid to evaporate. If it’s too thick, simply stir in a little more broth or milk until it reaches your desired consistency.
- Not seasoning enough: Always taste and adjust! Salt and pepper are essential, but a little extra Dijon mustard or a pinch of cayenne pepper can elevate the flavor.
How To Store It And Make It Ahead Without Ruining Texture
This Instant Pot Broccoli Cheddar Soup stores beautifully, making it an excellent meal prep option.
- Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat, gently warm the soup on the stovetop over medium-low heat, stirring frequently, until heated through. You can also reheat individual portions in the microwave, stirring halfway through. If the soup has thickened too much in the fridge, add a splash of milk or broth when reheating to achieve your desired consistency.
- Make Ahead: You can easily make this soup a day or two in advance. The flavors often deepen overnight. Just be sure to store it properly and reheat gently. Freezing is generally not recommended for creamy, cheese-based soups, as the dairy can sometimes separate and become grainy upon thawing and reheating.
Questions People Always Ask Before Making This Recipe
Can I use frozen broccoli instead of fresh?
Yes, you can! If using frozen broccoli, you don’t need to thaw it first. Add it directly to the Instant Pot with the broth. The cooking time for pressure cooking remains the same.
What if I don’t have an immersion blender?
No problem! You can carefully transfer about half of the soup to a regular blender and blend until smooth. Be sure to vent the lid of your blender to allow steam to escape and prevent pressure buildup. Then, return the blended soup to the pot and stir to combine.
Can I make this soup dairy-free?
While the cheddar cheese is central to this recipe, you could experiment with dairy-free cheddar shreds and a plant-based milk and cream alternative. The texture and flavor might be slightly different.
Is this soup spicy?
No, this recipe is not spicy. The Dijon mustard adds a tangy depth of flavor, not heat. If you like a little kick, you could add a pinch of red pepper flakes.
How can I make this soup thicker?
If you prefer a thicker soup, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup at the end, allowing it to cook for a minute or two until thickened.
Can
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
