Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting, and cheesy soup made quick and easy using your pressure cooker. Featuring fresh broccoli, sharp cheddar cheese, and a touch of spice, it's perfect for a cozy meal. The soup combines pressure cooking for tender vegetables with a stovetop roux to achieve a rich and velvety texture.
Ingredients
Scale
Main Ingredients
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- 1/2 cup Onion, diced
- 2 tablespoon Butter
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
Seasoning
- Salt, to taste
- 1/4 teaspoon Black Pepper
- 1/4 teaspoon Red Chili Flakes
For Stovetop Roux
- 2 tablespoon Butter
- 2 tablespoon All purpose flour
- 1 cup Milk, or cream
Instructions
- Saute 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 slightly translucent.
- Add Veggies and Broth: Add broccoli, shredded carrots, seasoning (salt, black pepper, red chili flakes), and broth to the Instant Pot. Mix well to combine all ingredients.
- Pressure Cook: Press Cancel on the Instant Pot, then close the lid with the vent in the sealing position. Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Natural Pressure Release: When the Instant Pot beeps, allow the pressure to release naturally before carefully opening the lid.
- Make Roux on Stovetop: Meanwhile, melt 2 tablespoons of butter in a saucepan over medium heat. Add the all-purpose flour and sauté for about 1 minute until cooked, stirring constantly.
- Add Milk to Roux: Slowly whisk in the milk or cream into the roux a little at a time until smooth and thickened to a creamy consistency.
- Combine Soup and Cheese: Stir the prepared roux and gradually add the grated cheddar cheese to the hot soup in the Instant Pot, stirring continuously until the cheese has melted.
- Simmer to Finish: Switch the Instant Pot to SAUTE mode and let the soup simmer for a couple of minutes to blend the flavors and thicken slightly.
- Serve: Serve the soup hot, garnished with additional grated cheese, black pepper, or red chili flakes as desired. Enjoy it with crusty bread for a hearty meal.
Notes
- Broth: Using Better Than Bullion base broth is convenient and flavorful but any veggie or chicken broth works well.
- Gluten-Free Variation: Omit all-purpose flour to make this soup gluten-free. Add the extra butter in step 1 and stir in milk/cream after pressure cooking instead of making a roux.
- Pressure Cooker Updates: Avoid cooking flour under pressure as it can affect texture; make the roux separately on the stovetop for the best results.
- Recipe Created in a 6-Quart Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
