Instant Pot Broccoli Cheddar Soup is one of those comforting dishes that seamlessly blend warmth and heartiness. It’s a creamy, indulgent treat that’s perfect for chilly days or weeknight dinners when you need something satisfying without spending hours in the kitchen. There’s something magical about the combination of tender broccoli and sharp cheddar that warms not just your stomach but also your spirit; it’s like a cozy hug in a bowl.
Why you’ll love this dish
This recipe is a game-changer for several reasons. First up, it’s made in the Instant Pot, which means you can achieve that rich, developed flavor in a fraction of the time compared to traditional cooking methods. Plus, it’s budget-friendly, using simple ingredients that you likely already have on hand. Kid-approved? Absolutely! The creamy texture and cheesy goodness capture even the pickiest of eaters. Whether you’re cooking for family, friends, or just indulging in some self-care, this soup fits the bill every time.
"This Broccoli Cheddar Soup is a lifesaver! It’s quick to make and tastes gourmet. My kids love it, and I feel good about serving them veggies!" – Happy Reviewer
The cooking process explained
Making this delicious dish is as easy as pie—or should I say soup? Let’s walk through the steps you’ll take in creating a bowl of cozy goodness. You’ll start by adding fresh broccoli florets and diced onions to the Instant Pot. After sealing the lid, you’ll set it to high pressure for just 10 minutes. Quick release the steam, stir in your cheese and cream, and voilà! A creamy, dreamy soup awaits.
What you’ll need
Gather these items to whip up your flavorful soup:
- 4 cups broccoli florets
- 1 cup diced onions
- 2 cups vegetable or chicken broth (your choice!)
- 1 cup grated sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Feel free to swap in low-sodium broth for a healthier option, or use a dairy-free cheese for a lighter spin on this classic.
Directions to follow
- Prepare your ingredients: Start by adding broccoli florets, diced onions, and your choice of vegetable or chicken broth to the Instant Pot.
- Seal the deal: Close the lid tightly and set the Instant Pot to cook on high pressure for 10 minutes.
- Release it: Once the cooking time is up, perform a quick release to vent the steam.
- Mix it up: Stir in grated cheddar cheese and heavy cream until everything is nice and melted.
- Season to taste: Sprinkle in garlic powder, and season with salt and pepper according to your preference.
- Serve it warm: Ladle the soup into bowls and dig in!
Best ways to enjoy it
This velvety soup is perfect on its own, but if you’re looking for some extra flair, consider pairing it with crusty bread or a simple green salad for a balanced meal. You can also top each serving with a little extra cheese or some croutons for added texture and delight.
How to store & freeze
To keep your leftover soup fresh, store it in an airtight container in the fridge for up to 3 days. Reheating it is a breeze—just warm it gently on the stove or in the microwave. If you’re preparing a large batch, you can freeze it for up to 3 months in portions. Just make sure to leave some space in the container for expansion!
Helpful cooking tips
For the creamiest soup, make sure to allow the cheddar to melt fully before serving. If you want to add a little extra zing, consider blending half of the soup until it’s smooth and then mixing it back in. This technique enhances the creamy mouthfeel while still providing bits of broccoli for texture.
Creative twists
Looking to switch it up? Try adding a pinch of nutmeg for warmth or toss in some cooked bacon bits for a savory crunch. For a healthy variation, swap in cauliflower for some or all of the broccoli. You can even sneak in some pureed white beans for added protein!
Common questions
What is the prep time for this soup?
Prep time is minimal, typically around 10 minutes, especially if you have pre-chopped veggies.
Can I use frozen broccoli?
Yes! Frozen broccoli can simplify the process, but you may need to adjust the cooking time slightly since it releases more moisture.
Is this soup gluten-free?
Absolutely! The ingredients listed are naturally gluten-free. Just ensure your cheese and broth are certified gluten-free.
How do I make this soup dairy-free?
You can substitute the heavy cream with coconut milk and use dairy-free cheese. You’ll still enjoy a rich and creamy texture without the dairy.
With these insights in hand, you’re ready to create a winning Instant Pot Broccoli Cheddar Soup that’ll impress everyone at the table! Enjoy your cooking adventure!
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Instant Pot Broccoli Cheddar Soup
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and indulgent broccoli cheddar soup made effortlessly in the Instant Pot, perfect for chilly days.
Ingredients
- 4 cups broccoli florets
- 1 cup diced onions
- 2 cups vegetable or chicken broth
- 1 cup grated sharp cheddar cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add broccoli florets, diced onions, and broth to the Instant Pot.
- Seal the lid and set to high pressure for 10 minutes.
- Perform quick release to vent the steam.
- Stir in cheddar cheese and heavy cream until melted.
- Add garlic powder, salt, and pepper to season.
- Ladle soup into bowls and serve warm.
Notes
For a lighter version, use low-sodium broth and dairy-free cheese. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American