Instant Pot Broccoli Cheddar Soup
A thick, cheesy, and comforting broccoli cheddar soup made in the Instant Pot. This 25-minute recipe delivers restaurant-quality flavor without the risk of curdled milk or burnt pots.
Equipment
- Instant Pot (Pressure Cooker)
- Cheese Grater
- Whisk
Ingredients
Soup Base
- 1 Tbsp unsalted butter
- 1 medium yellow onion diced
- 2-3 ribs celery diced small
- 2-3 carrots match-stick style or grated
- 4 cups fresh broccoli florets chopped coarsely
- 3 cups chicken broth or water + 3 tsp chicken base
Creamy Thickener & Finish
- 1/4 cup butter for roux
- 1/4 cup all-purpose flour
- 2 cups whole milk warmed slightly
- 8 oz sharp cheddar cheese grated from a block
- 1/2 tsp salt to taste
- black pepper freshly ground, to taste
Instructions
- Turn the Instant Pot to Sauté (High/More). Melt 1 Tbsp butter and sauté diced onions for 3 minutes until soft and translucent.
- Add celery, carrots, broccoli florets, and chicken broth. Stir gently.
- Secure the lid, set valve to 'Sealing', and Pressure Cook on High for 1 minute. Note: The pot will take 10-15 mins to reach pressure.
- While cooking, prepare the roux: Melt 1/4 cup butter in the microwave, whisk in 1/4 cup flour until smooth. Separately, warm the milk.
- When the timer beeps, let the pot sit for a 5-minute Natural Release, then manually release remaining steam.
- Turn Sauté back on. Temper the roux by whisking in 1 cup of hot broth, then pour the mixture back into the soup. Stir until thickened.
- Stir in warmed milk. Turn the Instant Pot OFF completely. Slowly stir in freshly grated cheese one handful at a time until silky.
- Season with salt and pepper. Serve in bread bowls or with crusty bread.
Notes
CRITICAL: Do not use pre-shredded cheese; the waxy coating will make the soup grainy. Always turn the heat OFF before adding cheese to prevent oiliness and clumping.