If you crave a warm, creamy bowl of soup that’s quick and easy, you’ve found the right recipe! My Instant Pot Broccoli Cheddar Soup is a savory delight packed with flavor and comfort. With fresh ingredients and simple steps, you can whip up this cheesy masterpiece in no time. Ready to dive into a step-by-step guide that will make your cooking easier? Let’s get started!
Why I Love This Recipe
- Quick and Easy: This recipe is a breeze to make, requiring only 30 minutes from start to finish. Perfect for busy weeknights!
- Rich and Creamy: The combination of heavy cream and sharp cheddar cheese creates a velvety texture that is simply irresistible.
- Nutritious: Loaded with fresh broccoli, this dish is not only delicious but also packed with vitamins and minerals.
- Customizable: Feel free to tweak the recipe by adding your favorite spices or proteins for a personal twist!
Ingredients
Main Ingredients
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups fresh broccoli florets
– 2 cups vegetable broth
– 1 cup heavy cream or coconut milk
Seasonings and Add-Ins
– 2 cups sharp cheddar cheese, shredded
– 1 teaspoon Dijon mustard
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional for heat)
– 1 tablespoon olive oil
This soup is simple and full of flavor. Each ingredient plays a key role. The onion and garlic create a great base. They add sweetness and depth to the soup. Fresh broccoli gives it a bright color and a healthy boost. The vegetable broth brings all the flavors together.
You can pick heavy cream or coconut milk. Heavy cream makes it rich and creamy. Coconut milk gives a lighter touch and a hint of sweetness. The cheddar cheese adds that classic cheesy goodness. The Dijon mustard gives a little zing. Salt and pepper balance everything out. If you like heat, add cayenne pepper.
Using fresh ingredients will make your soup taste even better. I always recommend getting your veggies from local markets. This way, you support local farmers and enjoy the freshest flavors. Each spoonful of this soup warms you up and makes you smile.
Step-by-Step Instructions
Preparing the Aromatics
First, turn on your Instant Pot and select the ‘Sauté’ function.
Add 1 tablespoon of olive oil to the pot.
Once the oil heats up, add 1 medium onion, diced.
Sauté the onion until it becomes translucent, which takes about 3-4 minutes.
Then, add 2 cloves of minced garlic.
Cook the garlic for about 30 seconds until it smells great.
Cooking the Broccoli
Next, add 4 cups of fresh broccoli florets to the pot.
Pour in 2 cups of vegetable broth.
Season the mix with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper if you want some heat.
Stir everything well to combine.
Pressure Cooking
Now, close the lid of the Instant Pot.
Make sure the valve is set to ‘Sealing’.
Select the ‘Pressure Cook’ function and set the timer for 8 minutes.
Once the cooking time is up, carefully perform a quick release by turning the valve to ‘Venting’.
After the pressure releases, open the lid safely.
Blending the Soup
Using an immersion blender, blend the soup until it reaches your desired texture.
If you like it smooth, blend it fully.
For a chunkier soup, blend it only partway.
Adding Cream and Cheese
Next, mix in 1 cup of heavy cream or coconut milk.
Add 1 teaspoon of Dijon mustard and stir well.
Gradually add 2 cups of shredded sharp cheddar cheese.
Stir continuously until the cheese melts and blends into the soup.
Final Adjustments
Finally, taste the soup.
Adjust the seasoning with more salt or pepper if needed.
This soup is creamy and rich, perfect for any meal.
Tips & Tricks
Perfecting the Texture
You can blend the soup to your liking. If you want it smooth, blend it well. For a chunky soup, stop blending early. This gives it a nice texture.
Achieving Extra Creaminess
For a richer flavor, use heavy cream. You can also try coconut milk for a lighter taste. Both options work great in this recipe. They add creaminess without overpowering the broccoli.
Flavor Enhancements
To elevate the taste, try adding herbs like thyme or parsley. These herbs add freshness and depth. You can also sprinkle in a pinch of garlic powder for extra flavor. A dash of lemon juice brightens the soup, too.
Pro Tips
- Use Fresh Broccoli: Fresh broccoli will yield the best flavor and texture. Avoid using frozen broccoli as it may become mushy during pressure cooking.
- Customize Your Cheese: Experiment with different types of cheese such as Gruyère or Monterey Jack for a unique twist on the classic cheddar flavor.
- Adjust Creaminess: For a lighter soup, use coconut milk or substitute some of the cream with more vegetable broth to control the richness.
- Garnish Creatively: Enhance the presentation by adding a dollop of sour cream or Greek yogurt, along with a sprinkle of fresh herbs like parsley or chives.
Variations
Dairy-Free Option
To make this soup dairy-free, use coconut milk or almond milk. Both options give a creamy taste without dairy. Coconut milk adds a subtle sweetness, while almond milk keeps it light. When swapping, keep the same amount as heavy cream. This change keeps the soup rich and smooth, perfect for everyone.
Adding Proteins
Want to make your soup heartier? Add cooked chicken or beans. Shredded chicken gives a nice protein boost. You can use rotisserie chicken for ease. Beans, like white beans or chickpeas, also work well. They add texture and protein, making the soup filling. Just stir them in after blending for extra goodness.
Extra Veggies
Feel free to get creative with veggies! Carrots, cauliflower, or spinach can be great additions. Chop carrots into small pieces and add them with the broccoli. Cauliflower can blend well with the rest of the soup. Spinach adds color and nutrients. Just stir it in after blending until wilted. These extras keep your soup vibrant and healthy!
Storage Info
How to Store Leftovers
Store leftover soup in an airtight container. This keeps it fresh and tasty. Let the soup cool before sealing it. Place it in the fridge for easy access.
Freezing Instructions
To freeze the soup, cool it completely first. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave. Stir well before serving.
Shelf Life
In the fridge, the soup lasts about 3-4 days. If you freeze it, it can last for up to 3 months. Always check for signs of spoilage before eating. If it looks or smells off, it’s best to toss it.
FAQs
Can I make this soup without an Instant Pot?
Yes, you can make broccoli cheddar soup on the stove.
– Use a large pot to sauté the onion and garlic.
– Add broccoli and broth, then simmer until tender.
– Blend the soup with a blender or immersion blender.
– Stir in cream and cheese as in the Instant Pot method.
How long does it take to cook broccoli cheddar soup in an Instant Pot?
Cooking this soup in an Instant Pot takes about 30 minutes.
– Prep time is around 10 minutes.
– Pressure cooking takes 8 minutes.
– Quick release adds a few minutes, but it’s fast overall.
Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in this soup.
– Frozen broccoli cooks quickly and works well in soups.
– Reduce the pressure cooking time by about 2 minutes.
– Ensure the broccoli is thawed for even cooking.
How can I make the soup spicier?
You can add heat to your soup easily.
– Mix in cayenne pepper for a mild kick.
– Add crushed red pepper flakes for more heat.
– Stir in hot sauce for a bold flavor boost.
– Taste as you go to find your perfect spice level.
This blog post covered how to make a creamy broccoli cheddar soup. You learned about the main ingredients, like onion, garlic, and fresh broccoli. We also discussed tips for perfect texture and flavor. Lastly, we explored variations to customize your soup and storage tips for later use. This soup is easy to make, tasty, and flexible. Enjoy making it your own and savor each spoonful!
