There is something truly magical about a bowl of warm soup. Especially on a chilly afternoon. If you love that famous cafe soup, you are in luck. Today, I am showing you how to make it at home. It is so easy.
Using the Instant Pot makes this fast. You do not lose any flavor.
I remember the first time I tried this recipe. It was a cold Tuesday evening. My family was starving. The pressure was on. I worried the broccoli would turn into mush. I worried the cheese would clump up and look terrible.
The good news? My worries were completely pointless. Making this is easier than riding a bike.
After testing it a few times, I finally nailed it. Now, it is a weekly staple in my house. This soup has lots of fresh veggies. But it still feels like a massive treat. The sharp cheddar and creamy base make it wonderfully rich. It is the perfect way to hide greens from picky eaters.
Let us look at the time breakdown for this recipe.
| Preparation Step | Time Required | Details |
| Prep Time | 10 minutes | Chopping veggies and grating cheese |
| Cook Time | 15 minutes | Instant Pot pressure and stovetop roux |
| Total Time | 25 minutes | From the cutting board to the serving bowl |
| Servings | 4 people | Perfect for a standard family dinner |
| Difficulty | Easy | Great for absolute beginners |
Before we plug in the pressure cooker, let us gather our supplies. Fresh ingredients are the secret here.
| Ingredient | Quantity | Notes |
| Cheddar Cheese | 2 cups | Grated, sharp preferred |
| Broccoli | 3 cups | Cut into small pieces |
| Carrot | 1 cup | Shredded |
| Onion | 1/2 cup | Diced |
| Butter | 2 tablespoon | Used for sautéing and the roux |
| Garlic | 1 tablespoon | Minced |
| Broth | 2 cups | Veggie or Chicken |
| Salt | to taste | Add at the very end |
| Black Pepper | 1/4 teaspoon | Freshly ground |
| Red Chili Flakes | 1/4 teaspoon | Just for a tiny kick |
| All purpose flour | 2 tablespoon | Helps to thicken the soup |
| Milk | 1 cup | Or cream |
Now, grab your Instant Pot. Let us get cooking.
We use a two-part method for this meal. Why? It keeps the vegetables perfectly tender. It also makes the sauce perfectly thick. It is a win for everyone.
First, set your Instant Pot to the Sauté function. Drop in your butter. Let it melt until it bubbles just a little bit.
Toss in your diced onions and your minced garlic. Sauté these for about two minutes. Stop when the onions look clear and soft. Your kitchen will smell absolutely amazing right now.
Next, hit the Cancel button to stop the heat. Pour in your broth. Use a wooden spoon to gently scrape the bottom of the pot.
This scraping step is very important. It stops the dreaded Burn notice on your machine.
Now, add your small broccoli pieces and your shredded carrots. Sprinkle in your salt, your black pepper, and those red chili flakes.
Secure the lid tightly. Set the valve on top to the Sealing position. Select Manual or Pressure Cook on High for 5 minutes.
While the pot works its magic, we need to make the thickener. We do this on the stove.
Cooking the flour fully is vital. It keeps the soup smooth. It stops it from tasting like raw powder.
In a small saucepan over medium heat, melt the rest of your butter. Whisk in the all purpose flour. Cook this mixture for one solid minute.
Slowly pour in your milk or cream. Keep whisking the entire time. You will see it transform into a thick sauce. It happens fast.
When the Instant Pot timer finally beeps, do a Quick Release. Let the steam out safely. Do not put your face near the valve. Carefully open the lid.
Pour your warm stovetop cream mix directly into the pot. Turn the Sauté mode back on.
Gradually stir in your grated cheddar cheese. Do not dump it all at once. Keep stirring gently. Watch the cheese melt into the broth. Stop when the soup looks like liquid gold.
Want a restaurant quality finish at home? Here are my top tricks.
- Grate your own cheese. Please do not buy the pre-shredded bags. They have a powdery coating on them. This powder stops the cheese from melting nicely. It makes your soup feel grainy. Grating a block by hand takes exactly two minutes. It is totally worth the effort.
- Watch your broccoli size. Want a chunky soup? Leave the pieces big. Want a very smooth soup? Cut them very small. The pressure cooker makes them incredibly soft.
- Taste before salting. Broth and cheese are already naturally salty. Wait until the very end to add more salt. You can always add salt. You cannot take it out.
I love how flexible this recipe really is. You can change it up based on what sits in your pantry.
- Make it lighter. Use whole milk instead of heavy cream. It cuts calories but keeps the flavor.
- Spice it up. Add a few drops of hot sauce right before serving. It cuts through the richness.
- Blend it. Use an immersion blender for a thicker base. Just pulse it twice.
People always ask me a few common questions about this dish. Here are the answers.
Can I use frozen broccoli?
Yes. Frozen works just fine. You do not even need to thaw it first. Use the exact same cooking time. The texture will be slightly softer.
How do I store leftovers?
Keep it in the fridge. Use a tight glass container. It lasts for 3 to 4 days. Reheat it on the stove over low heat. If it looks too thick, add a splash of milk.
Can I make this gluten-free?
You sure can. Just skip the all purpose flour. Use a cornstarch mix at the end to thicken it instead.
Is it okay to use different cheese?
Yes. Sharp cheddar is the classic choice. But you can mix it up. Try half cheddar and half Monterey Jack. Just make sure it is a cheese that melts well.
I really hope you try this recipe tonight. It is fast. It is foolproof. It brings real comfort to your dinner table.
Serve it in a bread bowl. Serve it with a simple side salad. Either way, your family will ask for seconds.
Instant Pot Broccoli Cheddar 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 Used for sautéing and the roux
- 1 tablespoon Garlic Minced
- 2 cups Broth Veggie or Chicken
- Salt to taste
- 1/4 teaspoon Black Pepper Freshly ground
- 1/4 teaspoon Red Chili Flakes Just for a tiny kick
- 2 tablespoon All purpose flour Helps to thicken the soup
- 1 cup Milk Or cream
Instructions
- Set your Instant Pot to the Sáute function and melt half the butter. Sáute diced onions and minced garlic for about two minutes until clear and soft.
- Hit Cancel. Pour in the broth and use a wooden spoon to scrape the bottom of the pot to prevent the Burn notice.
- Add broccoli pieces, shredded carrots, salt, black pepper, and red chili flakes.
- Secure the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 5 minutes.
- While the pot cooks, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour for one minute, then slowly whisk in the milk until it forms a thick sauce.
- When the timer beeps, perform a Quick Release. Open the lid safely and pour the stovetop cream mixture directly into the pot.
- Turn the Sáute mode back on and gradually stir in the grated cheddar cheese until melted and smooth.
