Instant Pot Broccoli Cheddar Soup
User Reviews
4.9
Instant Pot Broccoli Cheddar Soup
Description
This soup utilizes an Instant Pot to quickly sauté aromatics like onions and garlic before pressure cooking broccoli, carrots, and broth. After cooking, a roux of butter and flour is prepared on the stovetop, then whisked with milk to create a creamy base. The cheddar cheese is gradually melted into the soup, which is then simmered briefly to meld flavors and thicken slightly.
The soup offers a velvety texture combining the soft broccoli and carrots with the richness of cheese and cream. Seasonings such as salt, black pepper, and red chili flakes provide balanced flavor with a mild hint of heat. The recipe allows for variations like gluten-free by omitting flour and adjusting butter and cream quantities.
Serve the soup hot, garnished with additional cheese or spices if desired. It is a warming dish suitable for a light meal or starter and can be adapted to different broths depending on availability. The method separates pressure cooking for vegetables from final thickening to maintain the best texture of the cheese sauce.
The notes mention using bullion base for broth as a convenient option and provide guidance for gluten-free adaptation. The recipe was developed for a 6-quart Instant Pot Duo60 and updated to avoid cooking flour under pressure, improving texture and consistency.
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 (adjust to taste)
- salt to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
For stovetop
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup milk or cream
Instructions
- Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes.
- Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position.
- Set the instant pot on MANUAL or pressure cook mode at high pressure for 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid.
On Stovetop
- When the pressure cooking is done, melt butter on a stovetop saucepan. Add the flour and saute for a minute until it is cooked. Whisk in the milk, a little bit at a time, until you have a smooth thick consistency.
Mix it together
- Stir in the roux prepared on the stovetop and the cheddar cheese gradually to the instant pot, stirring continuously, until it melts.
- Change the instant pot to SAUTE mode and let the soup simmer for a couple of minutes.
- Soup is ready to be served. Garnish with some grated cheese, black pepper or red chili flakes and enjoy with crusty bread.
Notes
- Using a bullion base simplifies broth preparation and is convenient for this recipe.
- To make the soup gluten-free, omit the all-purpose flour and adjust butter and cream after pressure cooking.
- The updated method avoids cooking the flour under pressure to improve sauce texture.
- The recipe was developed and tested using a 6-quart Instant Pot DUO60.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 224g | |
| Calories | 446kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 21g | 42% |
| Fat | 33g | 51% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 96mg | 32% |
| Sodium | 560mg | 23% |
| Potassium | 604mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 6824IU | 136% |
| Vitamin C | 65mg | 72% |
| Calcium | 537mg | 54% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
