Broccoli cheddar soup is a comforting classic, and the Instant Pot makes achieving that perfect creamy texture incredibly easy and fast. This recipe delivers a rich, flavorful soup in a fraction of the time it takes on the stovetop, leaving you more time to enjoy your delicious meal.
What Makes Instant Pot Broccoli Cheddar Soup So Great?
The Instant Pot's pressure cooking capabilities tenderize the broccoli perfectly while simultaneously infusing the broth with incredible flavor. This method results in a smoother, creamier soup than traditional stovetop methods, without the need for excessive simmering or blending. Plus, cleanup is a breeze!
Ingredients for the Best Instant Pot Broccoli Cheddar Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 (10 ounce) package frozen broccoli florets
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk (whole milk recommended for creaminess)
- 1 ½ cups shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ½ teaspoon paprika for a smoky depth of flavor
- Optional: 1/4 cup heavy cream for extra richness (stirred in at the end)
Instructions: Your Step-by-Step Guide to Instant Pot Broccoli Cheddar Soup
- Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add the olive oil, then the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the liquids and broccoli: Pour in the chicken broth and add the frozen broccoli florets. Give it a good stir.
- Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 5 minutes. Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Blend (optional): If you prefer a completely smooth soup, carefully use an immersion blender to puree the soup to your desired consistency. Alternatively, you can carefully transfer the soup in batches to a regular blender. Be cautious when blending hot liquids.
- Stir in remaining ingredients: Stir in the cream of mushroom soup, milk, cheddar cheese, salt, and pepper. If using, add the paprika and heavy cream now. Stir until the cheese is melted and the soup is thoroughly combined.
- Serve and enjoy: Ladle the soup into bowls and garnish as desired. Chopped chives, a sprinkle of extra cheddar cheese, or a crusty bread roll are all delicious additions.
Frequently Asked Questions (FAQ)
Can I use fresh broccoli instead of frozen?
Yes, absolutely! If using fresh broccoli, chop it into bite-sized florets. You may need to adjust the cooking time slightly, as fresh broccoli cooks faster than frozen. Start with 3 minutes on high pressure and check for doneness.
What if I don't have cream of mushroom soup?
You can substitute the cream of mushroom soup with an equal amount of heavy cream or full-fat coconut milk for a richer, dairy-free version. You might need to add a little more cheese to achieve the desired creaminess.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
How can I make this soup thicker?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) at the end of the cooking time. Stir it in and let it simmer for a few minutes to thicken. Alternatively, you can add a tablespoon or two of cream cheese for a richer, thicker texture.
Is this recipe suitable for meal prepping?
This recipe is perfect for meal prepping! It reheats beautifully and is a great make-ahead option for busy weeknights.
This Instant Pot Broccoli Cheddar Soup recipe is a guaranteed crowd-pleaser. Its ease of preparation and delicious, creamy result make it a perfect weeknight meal or a comforting dish for a cozy evening in. Enjoy!
