Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish that comes together quickly and easily in your pressure cooker. With fresh broccoli and rich cheddar cheese, it’s perfect for a cozy meal.
Equipment
- 1 Instant Pot or electric pressure cooker
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 immersion blender optional
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 pound)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
- Set your Instant Pot to the sauté function. Once hot, add the olive oil, diced onion, and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent.
- Add the broccoli florets to the pot and stir for another 1-2 minutes.
- Pour in the broth, ensuring the broccoli is submerged. Season with salt, black pepper, and paprika if using. Close the lid tightly and ensure the vent is set to sealing.
- Set the Instant Pot to high pressure and cook for 5 minutes. Once the cooking time is complete, carefully perform a quick release.
- Once the steam has fully released, open the lid and stir in the heavy cream and shredded cheddar cheese until melted and combined.
- If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency.
- Taste and adjust seasoning as necessary. Add lemon juice if desired for brightness.
- Serve hot, garnished with extra cheese or croutons if you wish.
Notes
For a healthier version, you can substitute half of the heavy cream with milk.
Feel free to add cooked chicken or more vegetables to make it heartier.
This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently on the stovetop.