Instant Pot Broccoli Cheddar Soup | Easy Broccoli Cheese Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a creamy texture, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor, while processed cheese is often cheaper.

Start the Instant Pot on Saute mode and once hot add butter to it. Allow the butter to melt and then add the onions, and saute until translucent.

Next, add garlic and saute for a few seconds.

Stir in the broccoli florets, carrots, salt, pepper, red pepper flakes, dijon mustard, and vegetable broth (or water). Mix well.

Cancel saute mode. Close the lid with a vent on the sealing position. Pressure cook/manual (High Pressure) for 1 minute. If you prefer your broccoli softer and on the mushier side, then pressure cook for 4-5 mins.

Once cooking is done and the instant pot beeps, let the pressure release naturally for 5 minutes, and then do a quick pressure release. Open the lid.

Start Instant pot back on saute mode and add the cream (or half and half), and half portion of the cheese. Mix until the cheese is melted. Then add the remaining cheese. Mix until the cheese is completely melted.

Mash the florets (slightly) using the back of the ladle. Let the soup come to a boil. Note: We prefer this soup chunky and taste broccoli florets in every soup bite. But if you prefer it smooth, you can either whisk the soup or blend (using a hand blender).

Make the cornstarch slurry by mixing the cornstarch in ¼ cup of water. Add the cornstarch slurry to the soup along with sugar. Stir to combine. Let the soup simmer for a few minutes (stir intermittently), and it will thicken.

Instant pot Broccoli Cheddar Soup is ready to serve. Garnish with some cheddar cheese and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens