Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup that combines tender broccoli, sweet carrots, and sharp cheddar cheese in a rich, velvety broth. This easy-to-make pressure cooker soup is perfect for a quick weeknight dinner or cozy lunch, delivering delicious flavor with minimal prep time.
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2-3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (3 cups for thicker soup)
- 2 cups half and half
- 4 Tbsp unsalted butter
- 2 ½ cups shredded cheddar cheese
Seasonings & Thickeners
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare Vegetables and Base: Chop all the vegetables (broccoli, carrots, onion, garlic) very small and place them into the inner pot of the Instant Pot. Add the broth, butter, paprika, sea salt, and cracked pepper. Stir everything together thoroughly to combine the flavors.
- Pressure Cook: Seal and close the Instant Pot lid, turning the vent to the “sealing” position. Set the Instant Pot to pressure cook on high (manual mode) for 1 minute. Wait for the pot to come to pressure, cook, and then allow it to naturally cycle through. Once done, perform a quick release to let out remaining pressure safely.
- Add Dairy and Cheese: Open the lid carefully. Stir in the half and half and the shredded cheddar cheese, mixing until the cheese is completely melted and the soup is smooth.
- Thicken the Soup: In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry without lumps. Slowly pour this slurry into the soup while stirring continuously. Switch the Instant Pot to the “sauté” setting, continue stirring and heating the soup until it thickens to the desired consistency.
- Final Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve immediately with your favorite garnishes such as additional cheese, croutons, or fresh herbs.
Notes
- For a thicker soup, reduce broth to 3 cups instead of 4.
- Use sharp cheddar cheese for the best flavor profile.
- Make sure to whisk the cornstarch slurry well to avoid lumps when thickening the soup.
- Allow quick release of pressure carefully to avoid hot steam burns.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid curdling the dairy.
