Description

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish made with tender broccoli, shredded carrots, sharp cheddar cheese, and a flavorful broth cooked to perfection using an Instant Pot. The recipe includes a stovetop roux to achieve a rich and velvety texture. Perfect as a hearty lunch or dinner, this soup can be customized to be gluten-free by skipping the flour.

Ingredients

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Soup Ingredients

2 cups Cheddar Cheese, grated, sharp preferred
3 cups Broccoli, cut into small pieces
1 cup Carrot, shredded
1/2 cup Onion, diced
2 tablespoon Butter
1 tablespoon Garlic, minced
2 cups Broth, Veggie or Chicken
Salt, to taste
1/4 teaspoon Black Pepper
1/4 teaspoon Red Chili Flakes

For Stovetop Roux

2 tablespoon Butter
2 tablespoon All purpose flour
1 cup Milk or cream

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Instructions

Saute aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, sauté for 2 minutes until fragrant.
Add vegetables, seasoning, and broth: Add broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth. Mix everything well. Press Cancel and close the Instant Pot lid with the vent in the sealing position.
Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes.
Pressure release: When the Instant Pot beeps, allow the pressure to release naturally. Then carefully open the lid.
Prepare roux on stovetop: In a separate saucepan on the stovetop, melt 2 tablespoons of butter. Add the all-purpose flour and sauté for about 1 minute until cooked and lightly bubbly.
Make the milk mixture: Slowly whisk in the milk or cream, a little at a time, until the mixture becomes smooth and thickened.
Combine soup and roux: Gradually stir the stovetop roux mixture and the grated cheddar cheese into the soup in the Instant Pot, stirring continuously until the cheese melts.
Simmer: Change the Instant Pot setting back to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors.
Serve: Garnish with additional grated cheese, black pepper, or red chili flakes as desired, and enjoy with crusty bread.

Notes

For broth, Better Than Bouillon base works well for convenience and great flavor.
To make this soup gluten-free, skip the all-purpose flour and add extra butter in step 1 and add cream or milk after pressure cooking.
This recipe was created using a 6-qt Instant Pot DUO60 Multi-use Pressure Cooker.
The updated method avoids cooking flour under pressure for a better texture and ease.