Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup may just be the household favorite soon! Not only is it easy to make (the hardest part is buying it all from the store) but it tastes amazing and hard to beat when one batch easily feeds a family of four.
I love a comforting bowl of soup on a cool day. With my pressure cooker I can whip up this bowl of soup in just a matter of minutes which is perfect for a busy weeknight. This Instant Pot Broccoli Cheddar Soup recipe is one of my go to recipes during the cooler months of the year. Not only is it easy to make but it’s also budget friendly!
If you’ve got a household that doesn’t like broccoli, you can always try the Instant Pot Chicken and Dumplings which is always a fan favorite! (Not to mention a huge comfort food!) If you’ve got room for dessert you can also make this epic Instant Pot Lava Cake (yes, I said Lava CAKE)!
Frequently Asked Questions About Instant Pot Broccoli Cheddar Soup
Can I use frozen broccoli?
Yes! You can certainly use frozen broccoli. You don’t even need to adjust the cook time as your frozen broccoli will still cook like it should in the three minutes of pressure cooking time. One of the best things about this broccoli cheddar soup recipe is that it cooks so quickly in the pressure cooker.
Can I use chicken broth instead of vegetable broth?
Certainly! If you have chicken broth on hand instead of vegetable broth you can use it instead. You can also use vegetable or chicken bouillon cubes or bouillon base and water instead of using pre-made broth.
Can I freeze this soup?
Unfortunately due to the cheese and cream in this soup it does not freeze well at all. If frozen your soup will separate and become clumpy. You can store your leftover soup in the fridge for up to five days so you have plenty of time to enjoy your cheesy soup.
Instant Pot Broccoli Cheddar Soup
These are the ingredients you will need to complete this yummy broccoli cheddar soup:
- 1 tablespoon extra-virgin olive oil
- 3 cups vegetable broth
- 1 small sweet onion, chopped
- 2 carrots, peeled and chopped
- 6 cups broccoli florets
- 1 tablespoon dry mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan
- 1/2 cup heavy cream
How to Make
Turn the Instant Pot to SAUTE and add the olive oil.
Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits.
Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes.
When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like.
Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).
Cooking Tips for My Instant Pot Broccoli Cheddar Soup
- To lower the fat content of your soup, you can use fat free half and half instead of heavy cream.
- To prevent getting a burn notice be sure to scrape the bottom of your Instant Pot well to make sure nothing is stuck to the bottom.
Instant Pot Broccoli Cheddar Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cups vegetable broth
- 1 small sweet onion, chopped
- 2 carrots, peeled and chopped
- 6 cups broccoli florets
- 1 tablespoon dry mustard
- 1 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely grated Parmesan
- 1/2 cup heavy cream
Instructions
- Turn the Instant Pot to SAUTE and add the olive oil. Once hot, add the onion and cook, stirring often, until beginning to soften and brown, about 3 minutes. Splash in some of the water and scrape a spoon along the bottom of the pan to remove any stuck-on bits. Add the carrots, broccoli, cauliflower, brown mustard, and salt. Add the remaining water.
- Close and seal the lid. Cook on HIGH pressure (Manual) for 3 minutes. When the cooking cycle is complete, immediately vent to release the remaining pressure. Carefully open the lid. With an immersion blender, puree the soup, leaving it as creamy or as chunky as you like. Alternatively, you can transfer the soup to a blender or food processor and puree it in batches, then return it to the Instant Pot. (Be careful not to overfill, as hot soup will splatter.)
- Stir in the cheddar, Parmesan, almond milk, and black pepper. Taste and season with salt and pepper as desired. Enjoy hot (with a bonus sprinkle of cheddar if you feel so called!).
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