Instant Pot Broccoli Cheddar Soup (Printable)
Rich and creamy comfort food made simple. Tender broccoli meets sharp cheddar in a velvety broth, ready in just 25 minutes.
# What you need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Base
05 - 3 cups vegetable broth or chicken broth
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# Directions:
01 - Set the Instant Pot to Sauté function. Add butter and allow to melt. Add diced onion and sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a roux and eliminate raw flour taste.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps from forming.
04 - Add broccoli florets and grated carrot to the pot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid and set to Manual High Pressure for 5 minutes.
06 - Perform a quick pressure release. Open the lid and stir the soup.
07 - Using an immersion blender, blend the soup to your preferred consistency—completely smooth or slightly chunky.
08 - Set Instant Pot to Sauté Low. Stir in milk and cream. Gradually add shredded cheddar cheese, stirring constantly until fully melted and smooth.
09 - Taste the soup and adjust seasoning as needed. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.
# Expert Tips:
01 -
- The nutmeg and paprika combination is a subtle game changer most people never think to add
- You get that slow simmered flavor in less than thirty minutes total
02 -
- Never add the cheese while the soup is still boiling, it will separate and turn grainy instead of smooth
- The soup thickens considerably as it cools, so keep it slightly thinner than you think you want
03 -
- Grate your own cheese instead of buying pre shredded, the anti caking agents prevent smooth melting
- Temper the dairy before adding it by mixing a small amount of hot soup into the milk first