Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup, packed with fresh vegetables and sharp cheddar cheese. This recipe uses the Instant Pot to quickly sauté, pressure cook, and blend the soup, delivering a rich, velvety texture in under an hour. Perfect for a hearty lunch or cozy dinner.
Ingredients
Cooking Fats
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Vegetables
- 1 small yellow onion, chopped (about 1 ¼ cups)
- 3 cloves garlic, minced
- 1 medium Yukon gold potato, chopped into ½-inch pieces (about ½ pound)
- 1 medium carrot, sliced into ⅛-inch thick half rounds
- 1 ½ pounds broccoli crowns, chopped into florets (about 8 cups chopped)
Liquids and Seasonings
- 3 ½ cups low sodium vegetable broth (plus up to ½ cup more, as needed)
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
Cheese
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Sauté Onion and Garlic: Heat the butter and olive oil in the Instant Pot using the sauté function until hot. Add the chopped onion and sauté for 3 minutes, stirring often until softened. Add the minced garlic and cook for an additional 30 seconds while stirring. Then turn off the Instant Pot.
- Add Broth and Seasonings: Pour in the 3 ½ cups of low sodium vegetable broth. Stir well, scraping the bottom to loosen any bits stuck to the pot to prevent burning. Add the Italian seasoning, salt, and black pepper, stirring to combine.
- Add Vegetables: Stir in the chopped Yukon gold potato, sliced carrot, and broccoli florets to the pot, dispersing evenly in the broth.
- Pressure Cook: Close the Instant Pot lid securely and set the steam release valve to the sealing position. Select the high pressure setting and cook for 5 minutes. The pot will take approximately 15 minutes to come up to pressure before the cook time starts counting down.
- Natural Release and Venting: Once cooking is complete, allow the pressure to release naturally for 10 minutes. Then carefully switch the steam release valve to venting to release any remaining steam. Once the pin drops, open the lid carefully.
- Set Aside Broccoli Pieces: Use a slotted spoon to remove about 1 cup of broccoli florets from the pot. Coarsely chop them into bite-sized pieces and set aside for later addition.
- Blend the Soup: Using an immersion blender, puree the soup in the pot until mostly smooth with some texture remaining. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the pot.
- Finish with Cheese and Broccoli: Stir in the shredded sharp cheddar cheese until fully melted and incorporated. Taste the soup and adjust salt if needed. Finally, fold in the reserved chopped broccoli pieces. Serve hot.
Notes
- If you prefer a thinner soup, add up to ½ cup more vegetable broth after blending to reach desired consistency.
- Sharp cheddar cheese provides the best flavor; feel free to use mild or extra sharp based on preference.
- Leftover soup can be refrigerated for up to 4 days and reheated gently on the stovetop or in the microwave.
- For a creamier texture, add a splash of half-and-half or milk after blending and before adding cheese.
- If you don’t have an immersion blender, a regular blender will work, but be cautious with hot liquids and blend in batches.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
