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I stumbled upon this instant pot gem while craving comfort food on a chilly evening. Creamy broccoli cheddar soup hits all right notes - warm, satisfying, and packed with flavor. Best part? Whipping up this deliciousness takes minimal effort. Toss ingredients into your pressure cooker, let magic happen, then blend everything smooth. Perfect for busy weeknights or lazy weekends when you want something hearty without fuss. Trust me, once you try this recipe, it'll become your go-to soup fix!
Ingredients for Broccoli Cheddar Soup
- Olive oil: Adds richness and flavor to the soup, enhancing the overall taste and providing a smooth texture.
- Onion: Adds a sweet and savory depth of flavor to the soup, creating a delicious base for the dish.
- Garlic: Infuses the soup with a robust and aromatic flavor, elevating the taste profile of the dish.
- Broccoli: The star ingredient of the soup, broccoli adds a vibrant color, nutrients, and a hearty texture.
- Vegetable broth: Provides a savory base for the soup, adding depth of flavor and enhancing the overall taste.
- Milk: Adds creaminess and richness to the soup, creating a velvety texture and balancing the flavors.
- Cheddar cheese: Melts into the soup, adding a creamy and cheesy flavor that complements the broccoli and enhances the dish.
Read more: Instant Pot Beef and Broccoli Recipe
Essential Tools for Making This Soup
- Instant Pot: Efficiently cooks the soup under pressure, reducing cooking time while infusing flavors.
- Immersion Blender: Easily blends the soup to a smooth consistency without the need to transfer to a separate blender.
Instant Pot Broccoli Cheddar Soup Recipe
Equipment
- Instant Pot
- Immersion Blender
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup milk
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion and garlic, sauté for 2-3 minutes until softened.
- Add the broccoli, vegetable broth, and milk to the Instant Pot.
- Close the lid, set the Instant Pot to manual high pressure for 5 minutes.
- Once done, quick release the pressure and carefully open the lid.
- Use an immersion blender to blend the soup until smooth.
- Stir in the cheddar cheese until melted.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Bacon Cheddar Cornbread Recipe
Tips for Making Broccoli Cheddar Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed, but do not add the cheddar cheese.
- Let the soup cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove, then stir in the cheddar cheese until melted.
Freezing Instructions
- Prepare the soup as directed, but do not add the cheddar cheese.
- Allow the soup to cool completely.
- Transfer the soup to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- To serve, thaw the soup overnight in the refrigerator, then reheat on the stove.
- Stir in the cheddar cheese until melted before serving.
Adding a pinch of nutmeg to this broccoli cheddar soup enhances the flavor and adds a warm, earthy note to the dish.
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