Instant Pot Broccoli Cheese Soup

Creamy Instant Pot Broccoli Cheddar Soup: A Quick Comfort Food

Looking for a hearty, delicious soup that’s easy to make? This Instant Pot Broccoli Cheese Soup is your go-to recipe! Packed with fresh vegetables, creamy evaporated milk, and sharp cheddar cheese, it delivers bold flavors and a rich, velvety texture in under 40 minutes. Perfect for busy weeknights or as a cozy meal on a chilly day, this recipe is a crowd-pleaser that you’ll come back to time and again.

 Why This Soup Stands Out

The Secret to Creamy Perfection

Achieving the perfect texture in a broccoli cheddar soup can be tricky, but this recipe has it down to a science. By using evaporated milk and a homemade roux, the soup achieves a luxurious creaminess without being overly heavy. Freshly shredded sharp cheddar cheese melts beautifully to enhance the flavor, creating a satisfying dish that’s indulgent yet wholesome.

Ingredients That Shine

Butter:

This forms the base for sautéing the vegetables, adding a rich, buttery flavor that complements the soup’s creaminess.

Onion, Celery, Carrots, and Garlic:

These aromatics provide depth and balance, while the grated carrot adds a hint of sweetness that pairs beautifully with the sharpness of the cheddar cheese.

Broccoli:

The star of the show! Fresh broccoli florets are chopped into small pieces, ensuring they cook evenly and blend seamlessly into the soup.

Evaporated Milk:

This is the secret to achieving a silky-smooth texture without the heaviness of cream.

Sharp Cheddar Cheese:

Freshly shredded cheese is key to a smooth, melty finish. Pre-shredded cheese often contains additives that prevent it from melting properly.

Paprika, Salt, and Pepper:

These spices enhance the soup’s savory flavor while adding a touch of warmth.

Tips for Success

1. Sauté for Maximum Flavor:

Starting with sautéed vegetables builds a flavorful base for the soup. Make sure to stir frequently to prevent burning.

2. Deglaze the Pot:

After sautéing, deglazing the Instant Pot with broth ensures no flavorful bits are left behind, preventing the dreaded burn notice during pressure cooking.

3. Controlled Pressure Release:

Releasing pressure carefully helps maintain the integrity of the broccoli and prevents soup splatter.

4. Proper Cheese Melting:

Letting the soup cool slightly before adding cheese ensures a smooth, creamy texture without curdling.

Variations to Try

Low-Carb Option:

Replace the roux with a low-carb thickener like xanthan gum and use less carrot for a keto-friendly version.

Vegetarian Version:

Swap chicken broth for vegetable broth to create a vegetarian-friendly soup.

Add Protein:

For a heartier meal, add cooked chicken, crumbled bacon, or even diced ham.

Part 2: Easy Step-by-Step Recipe

Ingredients:

• 2 tbsp butter
• 1 cup onion, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 carrot, grated
• 2 ½ cups chicken broth (or vegetable broth for vegetarian)
• 4 cups broccoli, chopped into small florets
• ½ tsp paprika
• 1 tsp salt
• ¼ tsp pepper
• 3 cups evaporated milk
• ¼ cup melted butter
• ¼ cup all-purpose flour
• 4 ½ cups sharp cheddar cheese, freshly shredded

Instructions:

1. Sauté Vegetables: Set the Instant Pot to sauté mode on high for 3 minutes. Melt 2 tablespoons of butter, then add diced onion, celery, minced garlic, and grated carrot. Sauté until the vegetables soften, stirring frequently.
2. Deglaze and Add Broth: When sautéing is complete, pour in the chicken broth and scrape the bottom of the pot to deglaze. Add paprika, salt, pepper, and chopped broccoli florets. Stir well.
3. Pressure Cook: Close the Instant Pot lid and set it to pressure cook on high for 2 minutes. Once done, perform a controlled quick release to safely let out the pressure.
4. Prepare the Roux: In a small bowl, whisk together ¼ cup melted butter and ¼ cup all-purpose flour until smooth.
5. Thicken the Soup: Open the Instant Pot and set it back to sauté mode. Stir in the evaporated milk and prepared roux. Stir constantly until the soup begins to boil (about 5-8 minutes). Let it boil for 2 minutes while stirring to achieve the desired thickness.
6. Add Cheese: Turn off the Instant Pot and let the soup cool for 5 minutes. Gradually stir in the shredded cheddar cheese, one cup at a time, mixing thoroughly after each addition.
7. Serve and Enjoy: Ladle the soup into bowls and top with extra shredded cheddar cheese, if desired. Serve warm with crusty bread or a side salad.

Notes and Serving Suggestions

• Adjust Thickness: If the soup is too thick, add more broth, ½ cup at a time. For a thicker consistency, add extra cheese.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Serving Size: This recipe makes 12 cups of soup, perfect for 6 hearty servings. Pair with garlic bread or crackers for a complete meal.

This creamy broccoli cheddar soup is a quick, satisfying dish that’s perfect for any occasion. Enjoy its comforting flavors and silky texture with family and friends!