Instant Pot Broccoli Cheddar Soup
User Reviews
5
97 reviews
Excellent
Instant Pot Broccoli Cheddar Soup
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Instant Pot Broccoli Cheddar Soup combines chopped broccoli, onions, garlic, carrots, and diced potatoes in a creamy broth enriched with sharp and mild cheddar cheeses. Pressure cooking enhances the flavors while softening the vegetables, resulting in a smooth, velvety soup with well-balanced sharpness and earthiness that can be served as a warming starter or main course.
Description
This soup begins by sauteing onions and garlic in butter in the Instant Pot, building a tender, aromatic base. Broccoli florets, carrots, and diced potatoes are added along with ground mustard for subtle warmth. Chicken stock is used to cook the vegetables under pressure, softening them thoroughly.
Freshly grated sharp and mild cheddar cheeses are stirred in after cooking for creamy texture and layered flavor. The use of whole milk adds richness, while optional fish sauce cuts the sharp aftertaste of cheddar and deepens overall flavor without a fishy note.
The vegetables provide varying textures and body: broccoli offers earthiness and color, carrots add sweetness, and potatoes contribute creamy thickness. The soup's silky consistency and comforting flavor make it suitable as a satisfying meal on cooler days.
Using unsalted ingredients allows for better control of seasoning and flavor adjustments according to personal taste. Grating cheese fresh ensures a smoother melt and less graininess.
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Ingredients
- 2 heads (2lbs or 908g) broccoli , chopped into large florets
- 1 (200g) onion roughly chopped, medium
- 3 (14g) garlic roughly chopped, cloves
- 2 - 3 (200g) carrot roughly chopped
- 2 (400g) yellow potatoes roughly diced, or russet potatoes
- 3 tablespoons (42g) unsalted butter or olive oil
- 1 teaspoon (2g) ground mustard
- 3 cups (750ml) chicken stock vegetarian option: vegetable stock, unsalted
- fish sauce optional, 2 tablespoons (30ml
- 2 cups (500ml) milk whole
- 6 ounces (170g) sharp cheddar cheese freshly grated
- 6 ounces (170g) cheddar cheese freshly grated, mild
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- Saute Onions & Garlic: Use "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen. Add 3 tbsp (42g) unsalted butter in Instant Pot. Make sure to cover the whole bottom with oil. Add in chopped onions. Lightly season with kosher salt and freshly ground black pepper. Saute onions for roughly 2 to 3 minutes until softened but not browned. Add in chopped garlic, then saute for 30 seconds.
- Saute Broccoli & Veggies: Add in about 16 broccoli florets, then saute for roughly 2 minutes until it smells earthy. Add in chopped carrots, diced potatoes, and 1 tsp ground mustard, then saute for another minute.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
- Blend Broccoli Soup: Scoop up and set aside 16 to 18 broccoli florets for later. Pour 2 cups (500ml) whole milk into Instant Pot to cool down the soup slightly. Blend the broccoli soup to your desired consistency with an Immersion Hand Blender.Amy + Jacky's Texture Tips! If you prefer a chunky soup, blend it for a shorter time. If you prefer an ultra-smooth soup, blend longer and strain the soup over a fine mesh strainer.
- Melt Cheese and Make Broccoli Cheddar Soup: Add a handful of grated cheddar cheese at a time, then stir constantly with a wooden spoon until the cheese fully melts into the soup. Add the previously set-aside broccoli florets to the soup, then break them down a little with a wooden spoon.Amy + Jacky's Cheesy Tips! Taste and adjust the amount of cheese according to your cheese and personal preferences. You may or may not need to melt all the cheese into the soup.
- Season & Serve: Taste the broccoli cheddar soup, then season with salt & ground black pepper. Garnish with more cheddar cheese and toasted breadcrumbs on top. Enjoy~
Equipments used:
Notes
- Use freshly grated cheddar cheese for a smoother, less grainy texture.
- Yukon Gold, russet, or white potatoes all add body and texture to the soup.
- Unsalted chicken stock and butter help control final seasoning; adjust salt after cooking.
- Whole milk can be substituted with 2% or 1% milk as needed.
- Fish sauce is optional but recommended to balance and deepen flavors without fishiness.
- Grate cheese while soup cooks to save preparation time.
Nutrition Information
Show Details
Calories
496kcal
(25%)
Carbohydrates
35g
(12%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
66mg
(22%)
Sodium
516mg
(22%)
Potassium
1193mg
(25%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
7213IU
(144%)
Vitamin C
153mg
(170%)
Calcium
609mg
(61%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 516mg | 22% |
| Potassium | 1193mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 7213IU | 144% |
| Vitamin C | 153mg | 170% |
| Calcium | 609mg | 61% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
97 reviews
Excellent
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