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Broccoli Cheese Soup

Instant Pot Broccoli Cheddar Soup

Making Instant Pot Broccoli Cheese Soup, with tender pieces of broccoli in a cheesy, creamy soup, if so quick you won't even believe it when you taste how good it is.

Note: Made in a 6-qt Instant Pot

4.90 from 29 votes
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Prep Time 10 minutes
Cook Time 1 minute
Pressurize Time 10 minutes
Total Time 21 minutes
Course Soup
Cuisine American
Servings 4 Servings
Calories 494 kcal

Equipment

Ingredients
 

  • 1 tablespoon (14 g) butter
  • 1/2 cup (80 g) onion chopped
  • 1/2 cup (51 g) celery chopped
  • 2 cloves garlic chopped
  • 3 cups (264 g) broccoli roughly chopped
  • 2 1/2 cups (591 ml) chicken broth
  • 1/2 teaspoon (3 g) salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 2 cups (226 g) shredded cheddar plus more for garnish
  • 2 tablespoons (16 g) corn starch
  • 2 tablespoons (30 ml) cold water
  • 1 cup (237 ml) cream milk or half and half

Instructions
 

  • Turn on saute mode on the Instant Pot and let it get hot. Add the butter. When melted, add the onion and celery. Saute for 3-5 minutes. Add the garlic. Saute for 30 seconds.
  • Turn off saute mode.
  • Add the broccoli, chicken broth, salt, and pepper to the pot. Stir.
  • Lock on the lid and set the vent to sealing (if necessary for your model).
  • Press the pressure cook button and set the time to 1 minute. When done, allow for a 5 minute natural pressure release, then manually release remaining pressure.
  • Add the cheese and stir until melted.
  • Press the saute mode again and set it to low (if available on your model).
  • Stir together the corn starch and water in a small bowl. Pour it into the soup. Stir and cook for 2 minutes. Turn off saute mode.
  • When the boiling has stopped, pour in the cream or milk. Stir it all together. Serve immediately with extra cheddar cheese and red pepper flakes as garnish, if desired.

Notes

  • You want a pretty small chop on the veggies. I go with very small cubes for the onions and celery, and about 1″ sized chop on the broccoli.
  • The soup may be thin when it is finished cooking. If you want it more creamy and thick make a corn starch slurry. Mix equal parts corn starch and cold water. About 1 tablespoon is all that's needed, but if it's still not thick enough for you, you can add 2 tablespoons.
  • Watch the garlic closely so that it doesn't burn and become bitter.

Nutrition

Calories: 494kcalCarbohydrates: 14gProtein: 18gFat: 41gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 141mgSodium: 1240mgPotassium: 508mgFiber: 2gSugar: 3gVitamin A: 1933IUVitamin C: 74mgCalcium: 505mgIron: 1mg
Keyword Broccoli, cheese
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