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    You are here: Home » Soups and Stews

    Published: Dec 25, 2019 · Modified: Sep 3, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Instant Pot Broccoli Cheddar Soup

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    broccoli cheese soup in bowl

    Instant Pot broccoli cheddar soup has fresh broccoli, carrots and lots of cheddar! It's a hearty, filling and vegetarian soup ready in 20 minutes in the pot. Comfort in a bowl.

    broccoli cheddar soup in bowl

    Broccoli and cheese are made for each other and when they come together in a creamy soup, it's pure comfort in a bowl. I made this soup for the first time when my son was down with the sniffles and he LOVED it. Now it's become a family favourite, sniffles or not!

    Plus it's so easy to make. I've said it before, but the instant pot is the perfect appliance for making soups. Everything gets pressure cooked quickly and you don't have to wait for hours to eat. And this one's a truly simple affair because it's got shredded broccoli, onions, garlic and carrots. They soften in literally 4 minutes of pressure cooking and then you get to add the goodies: grated cheddar and half and half to make it super-creamy and rich. Here's the full ingredients list -

    What goes into the instant pot broccoli cheddar soup?

     Butter, half and half cream and cheese

    Unsalted butter and half and half make the soup rich and delicious. If you quail at the thought of so much fat, use milk. It won't have the same richness but it will still taste good.

    As for the cheese, do make sure it's sharp cheddar for maximum taste. Mild or medium just doesn't cut it. It's best if you grate the block of cheese yourself but if you're short on time, just buy the grated cheese. I use either, depending on the time I have.

    Onions, garlic, broccoli, carrots

    Dice the onions and garlic fine. A lot of people use onion and garlic powders but fresh is always best.

    Likewise, I used fresh broccoli since it's available so abundantly in the market. You can use frozen broccoli too for this recipe as it gets mixed into the soup anyway.

    I love the matchstick carrots found in bags in the produce section of supermarkets for this soup. It saves the hassle of grating or dicing carrots (not my most favourite task in the world) and they look pretty.

    Vegetable broth and vegetable bouillon cubes

    Broth and bouillon cubes give the soup depth of flavour otherwise it ends up being rich but a little bland.

    Ground spices 

    Paprika and black pepper. Smoked paprika tastes nice but if you don't have it, the regular one will do as well. Grind the black pepper directly into the pot.

    All-purpose flour

    To thicken the soup, I make a roux with half the butter and flour first. You can do it in the instant pot as the first step or add it later to the soup to thicken it.

    A secret ingredient: Madras curry powder!

    I know, I know. Curry powder sounds like a weird ingredient in soup, but trust me, it tastes awesome. One tablespoon of Madras curry powder gives this instant pot broccoli and cheddar soup another dimension. I do reduce the bouillon if I'm adding curry powder. Too much of a good thing ain't good no more.

    However, this is an optional ingredient. If you don't have it or don't want to add it, feel free to leave it out. It won't hurt my feelings:)

    instant pot broccoli and cheese soup in bowl

    How to make Instant Pot Broccoli Cheddar Soup

    Preparation

    1. Wash the vegetables and chop them fine.

    2. Grate the cheese.

    Cooking 

    1. Make the roux. Switch on the instant pot to sauté (normal) and melt the butter. Add the flour and stir continuously until the flour is cooked and looks golden. Add a few tablespoons milk to loosen it slightly.

    If you do not want to add the flour now, make the roux with half the butter in a small frypan on low heat and keep aside. You can add it after the pressure cooking cycle is over along with the half and half cream and cheese. In this case, melt the other half of the  butter and add the garlic and onions first followed by the other ingredients.

    2. Add the broth, onions, garlic, carrots, broccoli, paprika, black pepper, vegetable bouillon cubes and Madras curry powder if using. Mix everything well and pressure cook for 4 minutes.

    3. Let the pressure release naturally and open the pot. Switch to sauté again and add the half and half cream and cheese. Cook until the cheese has melted and the soup thickens (5 minutes). Take the soup out into bowls and top with more grated cheese and carrots if you want and serve hot.

    Serving Suggestion

    A brilliant way to serve this broccoli cheddar soup is in these homemade bread bowls. They are easy to make and if you are entertaining, your guest will be impressed! Plus, the soup tastes lovely with some crusty bread. Have the soup and eat the bowl afterwards!

    bread bowls with soup on a baking tray

    More vegetarian instant pot soups from the blog

    Mushroom Soup - Comfortingly thick and tasty with the deliciousness of mushrooms.
    Potato Soup - Made with the humble russet potato, this thick and chunky vegetarian soup has readily available ingredients like carrots, onions and garlic. Dashes of butter and cream add a lovely texture and richness to it!
    Tomato Soup - Made with fresh tomatoes not paste. Tastes really good with garlic bread or cheese sandwiches.
    Lentil Soup - A spiced Indian soup tempered with onions and tomatoes.
    broccoli cheddar soup in bowl

    broccoli cheddar soup in bowl

    Instant Pot Broccoli Cheddar Soup

    Saima Zaidi
    A hearty, filling and vegetarian soup ready in 20 minutes in the pot.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Course Soup
    Cuisine American
    Calories 261.5 kcal

    Ingredients
      

    • 4 tablespoon butter
    • 2 tablespoon flour
    • 4 cups vegetable broth
    • 1 medium onion diced
    • 3 garlic cloves chopped
    • 1 medium head broccoli chopped into very small florets
    • 1 cup shredded carrots
    • 2 vegetable bouillon cubes
    • 1 tablespoon paprika
    • 1 teaspoon black pepper freshly ground
    • 1 cup half and half
    • 1 cup sharp cheddar cheese

    Instructions
     

    • Switch on the instant pot to sauté (normal) and melt the butter. Add the flour and stir continuously until the flour is cooked and looks golden. Add a few tablespoons milk to loosen it slightly.
    • Add the broth, onions, garlic, broccoli, carrots, paprika, black pepper, vegetable bouillon cubes. Mix everything well and cancel sauté. Fit the lid and make sure the steam release handle is sealed. Press the pressure cooking button and set the timer to 4 minutes.
    • When the timer beeps, let the pressure release naturally and then open the pot. Switch to sauté again and add the half and half cream and cheese. Cook until the cheese has melted and the soup thickens (5 minutes). Take the soup out into bowls and top with more grated cheese and carrots if you want and serve hot.

    Notes

    1. Sometimes flour makes the soup thick while it is being pressure cooked and triggers the burn notice. If you do not want to add the flour in step 1, make the roux with half the butter (2 tbsp) in a small frypan on low heat and keep aside. You can add it after the pressure cooking cycle is over along with half and half cream and cheese. In this case, melt the other half of the butter (2 tbsp) and add the garlic and onions first followed by the other ingredients in the recipe.
    2. Add a tablespoon Madras curry powder if you have it along with the other ingredients. Use just 1 bouillon cube if you decide to add curry powder.

    Nutrition

    Calories: 261.5kcalCarbohydrates: 16.4gProtein: 8.4gFat: 18.9gSaturated Fat: 12gPolyunsaturated Fat: 4.3gCholesterol: 53.5mgSodium: 933.9mgFiber: 3.2gSugar: 6.5g
    Keyword broccoli cheddar soup, vegetarian soup
    Tried this recipe?Let us know how it was!

    Did you make this recipe? Don't forget to give it a star rating below!

    « Instant Pot Burn Notice: What, Why and How to Troubleshoot
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    Reader Interactions

    Comments

    1. Sakina says

      December 25, 2019 at 11:27 am

      5 stars
      It was absolutely yummy Saima!

      Reply
      • Saima says

        December 25, 2019 at 11:29 am

        Thank you!

        Reply

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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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