Description
This creamy Instant Pot Broccoli Cheddar Soup combines tender broccoli, shredded carrots, sharp cheddar cheese, and a flavorful broth for a comforting and easy-to-make dish. Perfect for a quick lunch or dinner, this soup uses the Instant Pot for fast pressure cooking and a stovetop roux for added richness and smooth texture.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 3 cups broccoli, cut into small pieces
- 1 cup carrot, shredded
- 2 cups broth, veggie or chicken
- Salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
Cheese and Roux (Stovetop)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or cream
- 2 cups cheddar cheese, grated (sharp preferred)
Instructions
- Sauté aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, and sauté for 2 minutes until fragrant and softened.
- Add vegetables and broth: Add broccoli, shredded carrots, seasoning (salt, black pepper, red chili flakes), and broth to the pot. Mix well.
- Pressure cook: Press Cancel on the Instant Pot, close the lid with the vent in the sealing position, and set to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Release pressure: When cooking is complete, allow the pressure to release naturally before opening the lid.
- Make the roux on stovetop: While the soup is pressure cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add the flour and sauté for about 1 minute to cook out the raw taste, stirring constantly.
- Add milk to roux: Slowly whisk in the milk or cream a little at a time, mixing until smooth and thickened.
- Combine roux and cheese: Stir the prepared roux and grated cheddar cheese gradually into the soup in the Instant Pot, stirring continuously until the cheese melts and the soup becomes creamy.
- Simmer soup: Change the Instant Pot to SAUTE mode and let the soup simmer for 2 to 3 minutes, stirring occasionally to thicken and meld flavors.
- Serve: Garnish with extra grated cheese, black pepper, or red chili flakes as desired. Serve hot with crusty bread.
Notes
- Broth: Using a concentrated base like Better Than Bouillon makes it easy and flavorful to keep broth on hand.
- Gluten-Free Variation: Omit the all-purpose flour to make the soup gluten-free; add extra butter during sauté and incorporate cream or milk after pressure cooking.
- Instant Pot Update: The roux is prepared on the stovetop rather than inside the Instant Pot to prevent flour from cooking under pressure, ensuring a better texture.
- The recipe was developed using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker but can be adapted for other sizes.
- For a richer soup, substitute cream for milk in the roux preparation stage.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 55 mg
