Name: Creamy Broccoli Cheddar Soup | Instant pot Soup recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 tbsp Unsalted Butter; 1/2 of medium size Yellow Onion, chopped; 3 cloves Minced Garlic; 4 tbsp Plain flour / All-purpose flour; 3 cups Low sodium Vegetable Broth; 1 tsp Salt (as required); 1/2 tsp Black pepper powder; 1/4 tsp or ground Nutmeg, optional; 3 cups Broccoli florets; 1 large Carrot, julienned; 1 cup Heavy cream or Half & Half; 1 cup Whole Milk; 8 oz (2 cups) Grated Cheddar cheese (mild, medium or sharp)

This super easy Broccoli Cheddar Soup is loaded with colorful, chunky vegetables in a rich and cheesy broth. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!

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MAIN INGREDIENTS

Broccoli – 3 cups Broccoli florets, cut into pieces

Carrots – 1 large Carrot, peeled and julienned

Onions – 1/2 of medium size Yellow Onion, chopped

Garlic – 3 cloves Minced Garlic

Butter – 4 tbsp Unsalted Butter

Cream – 1 cup Heavy cream or Half & Half

Cheese – 8 oz (2 cups) Grated Cheddar cheese (mild, medium or sharp )

Broth – 3 cups Low sodium Vegetable Broth or any broth of your choice

All purpose flour – 4 tbsp Plain flour / All-purpose flour

Seasoning – Nutmeg powder, salt and pepper for seasoning

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 :

Set Instant pot to saute mode high, melt butter and add the minced garlic, onion and cook 3-4 minutes or until softened and light gold.

STEP 2 :

Add flour and whisk for 1-2 minutes or until the flour begins to turn light golden in color.

STEP 3 :

Switch off the heat (press cancel).
Pour in 1 cup of Vegetable broth and deglaze the pot (make sure no browning sticking at the bottom of the pot) Do not skip this step.

STEP 4 :

Then add the remaining 2 cups of broth and give a good mix with no lumps.
Add broccoli florets, carrots, nutmeg, seasoning and mix well.

STEP 5 :

Pressure cook on high for 2 mins, followed by natural pressure release for 5 mins, then do a quick pressure release.
Carefully open the lid, Set instant pot to saute mode high.
With the help of spatula smash few broccoli florets and give a good mix.

STEP 6 : Final Preparation

Stir in heavy cream (or half & half), whole milk and cheddar cheese and cook for 1 minute. Taste and adjust seasoning if required.
Switch off and remove from the heat.

STEP 7 : Serving

Serve it in a sourdough bread bowl or with a side of crusty bread for dipping.

TIPS AND TRICKS

Make sure you deglaze the pot and remove all the browning (this help to prevent burn sign when we pressure cook).

Substitute – Whole milk or 2% milk will work but soup won’t be as creamy. I used 1 cup of heavy cream, if not try half and half.

Storing – Store left over in the refrigerator for 3 to 4 days.To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.

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Creamy Broccoli Cheddar Soup | Instant pot Soup recipe

Author: Chili in a pod Cooking Method:Pressure Cooking Cuisine:American Courses:Main, Soups, Dinner Recipe Keys: C Cheddar soup F Fall recipes B Broccoli C Creamy vegetable soup

Difficulty:BeginnerPrep time: 10 minutesCook time (includes pressure cooking): 10 minutesRest time (includes NPR): 5 minutesTotal time: 25 minutesServings:6 servings

Description

This super easy Broccoli Cheddar Soup is loaded with colorful, chunky vegetables in a rich and cheesy broth.

Ingredients

4 tbsp Unsalted Butter
1/2 of medium size Yellow Onion, chopped
3 cloves Minced Garlic
4 tbsp Plain flour / All-purpose flour
3 cups Low sodium Vegetable Broth
1 tsp Salt (as required)
1/2 tsp Black pepper powder
1/4 tsp or ground Nutmeg, optional
3 cups Broccoli florets
1 large Carrot, julienned
1 cup Heavy cream or Half & Half
1 cup Whole Milk
8 oz (2 cups) Grated Cheddar cheese (mild, medium or sharp)

Instructions

Set Instant pot to saute mode high, melt butter and add the minced garlic, onion and cook 3-4 minutes or until softened and light gold.
Add flour and whisk for 1-2 minutes or until the flour begins to turn light golden in color.
Switch off the heat (press cancel)
Pour in 1 cup of Vegetable broth and deglaze the pot (make sure no browning sticking at the bottom of the pot) Do not skip this step.
Then add the remaining 2 cups of broth and give a good mix with no lumps.
Add broccoli florets, carrots, nutmeg, seasoning and mix well.
Pressure cook on high for 2 mins, followed by natural pressure release for 5 mins, then do a quick pressure release.
Carefully open the lid, Set instant pot to saute mode high.
With the help of spatula smash few broccoli florets and give a good mix.

Final Preparation

Stir in heavy cream (or half & half), whole milk and cheddar cheese and cook for 1 minute. Taste and adjust seasoning if needed.
Switch off and remove from heat.

Serving

Serve it in a sourdough bread bowl or with a side of crusty bread for dipping.

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Notes & Tips

Make sure you deglaze the pot and remove all the browning (this helps to prevent burn sign when we pressure cook).
Substitute – Whole milk or 2% milk will work but soup won’t be as creamy. I used 1 cup of heavy cream, if not try half and half.
Storing – Store left over in the refrigerator for 3 to 4 days.To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.

Keywords:Instant pot vegetarian soup recipes, Fall soup recipes, Instant pot soup recipes, Instant pot fall recipes, Cheddar soup