When the weather takes a chilly turn, there’s nothing quite like a big bowl of creamy, cheesy broccoli cheddar soup to warm you from the inside out. This Instant Pot Broccoli Cheddar Soup is everything you need: it’s cozy, quick, and unbelievably easy to whip up. Whether you’re looking for a comforting weeknight meal or a starter to impress dinner guests, this recipe has you covered.
Here’s the hook: If you thought making restaurant-quality soup at home was hard, think again! The Instant Pot makes this silky, cheesy dream a reality—with hardly any effort on your part.
Why You’ll Love This Recipe
- Quick & Easy: Ready in less than 30 minutes thanks to the Instant Pot!
- Comfort in a Bowl: Creamy, cheesy goodness paired with tender broccoli—what’s not to love?
- Family-Friendly: Even picky eaters will be cleaning their bowls!
- Customizable: You can tweak it to suit your dietary needs or flavor preferences.
Ingredients Breakdown
- Broccoli: Fresh broccoli florets work best, but frozen is a great alternative in a pinch.
- Cheddar Cheese: Sharp cheddar gives the soup a big flavor punch. Freshly grated cheese melts better than pre-shredded.
- Carrots & Onion: These add sweetness and depth, balancing out the richness of the cheese.
- Chicken Broth: Provides a flavorful base. Vegetable broth works for a vegetarian version.
- Heavy Cream: For that ultra-creamy texture. You can substitute half-and-half for a lighter soup.
- Seasonings: Garlic, paprika, salt, and pepper bring everything together.
Pro Tip: For a nutty twist, stir in a little grated Parmesan along with the cheddar. It adds a wonderful depth of flavor!
Step-by-Step Instructions
- Begin by setting your Instant Pot to the sauté mode. Add a drizzle of olive oil and sauté diced onion and minced garlic until fragrant and softened, about 3 minutes.
- Add chopped broccoli, grated carrots, chicken broth, and a pinch of paprika. Secure the lid, set the valve to sealing position, and pressure cook on high for 8 minutes.
- Once the timer beeps, perform a quick release. Carefully remove the lid and use an immersion blender to blend the soup to your desired consistency—chunky or smooth, it’s up to you!
- Switch the Instant Pot back to sauté mode and stir in heavy cream and freshly grated cheddar cheese. Keep stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- Ladle into bowls, sprinkle a little extra cheddar on top, and serve warm with crusty bread on the side!
Chef’s Tips and Tricks
- Creamy Shortcut: No immersion blender? No problem! Just mash the soup with a potato masher for a rustic texture.
- Avoid Grainy Cheese: Remove the soup from heat before adding cheese. This prevents it from separating and becoming grainy.
- Freezing Tip: Skip the cream if you’re planning to freeze leftovers; add it in when reheating instead.
Recipe Variations and Serving Suggestions
- Make it Vegetarian: Swap chicken broth for vegetable broth and load up on extra veggies like zucchini or celery.
- Spicy Kick: Add a pinch of cayenne pepper or diced jalapeño for a little heat.
- Pairing Ideas: Serve with buttery garlic bread, a crisp green salad, or even a baked potato for a hearty meal.
FAQs
Can I use frozen broccoli?
Absolutely! No need to thaw beforehand; just toss it straight into the Instant Pot.
How do I store leftovers?
Let the soup cool completely before transferring to an airtight container. It’ll keep in the fridge for up to 3 days or in the freezer for up to 3 months.
How do I reheat this soup?
Reheat on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to thin it out.
Instant Pot Broccoli Cheddar Soup Recipe Card
Instant Pot Broccoli Cheddar Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 servings
- Ingredients:
- 4 cups broccoli florets
- 1 medium onion, diced
- 2 carrots, grated
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 2 garlic cloves, minced
- 1 tsp paprika
- Salt and pepper, to taste
- Instructions:
- Set Instant Pot to sauté mode and sauté onion and garlic until soft.
- Add broccoli, carrots, broth, and paprika, then pressure cook on high for 8 minutes.
- Quick release the pressure. Blend soup to desired consistency.
- Switch to sauté mode, stir in cream and cheese, and season to taste.
- Serve immediately and enjoy!
This Instant Pot Broccoli Cheddar Soup is sure to become a family favorite, whether it’s a chilly evening or you just need a comforting meal. I’d love to hear how it turned out in your kitchen! Leave a comment below or snap a photo and tag me with #TheKitchensAid on social media. Happy cooking!
