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Easy broccoli cheddar soup
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Instant Pot Broccoli Cheese Soup | Broccoli Cheddar Soup

This gluten-free, Instant Pot Broccoli Cheese Soup is made from scratch using a few simple ingredients. It is rich, creamy, cheesy, and delicious! Grab a bowl of the comforting broccoli cheddar soup this season, it is sure to make you feel warm and cozy! 

Course Appetizer, Main Course
Cuisine American
Keyword Broccoli Cheddar Soup, Cheesy Broccoli Soup, Instant Pot Broccoli Cheese Soup
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 468kcal
Author Freda Dias

Equipment

  • Instant Pot DUO60 6 Qt 7-in-1

Ingredients

  • 2 tbsp unsalted butter
  • 1 large onion finely chopped
  • 1 tbsp minced garlic
  • 1 head (12 oz) of broccoli, about 6 cups of broccoli florets
  • 3.5 oz shredded carrots, 1 cup
  • 3 cups vegetable stock
  • 1/2 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tsp ground mustard
  • 1/4 tsp freshly ground nutmeg
  • 1 cup heavy cream
  • 2 tbsp gluten-free cornstarch
  • 2 cups shredded sharp cheddar cheese, or any other cheese or combination of cheese of your choice

Instructions

  • Press 'SAUTE' button, and set it to 'NORMAL'. Once it displays 'HOT', add butter, let it melt. You can also add a tablespoon of oil, to prevent the butter from burning. Add diced onions along with minced garlic. Saute until the onions turn translucent and the garlic is fragrant.
  • Add salt, white or black pepper, and ground mustard. You may also add 1/4 - 1/2 tsp of red pepper flakes or cayenne pepper for some heat. Saute for another 30 seconds. 
  • Deglaze the browned bits of butter with 1/2 cup of vegetable stock.
  • Add carrots, broccoli, and stock, Mix well to combine.
  • Press 'CANCEL'. Close the lid of the Instant Pot. Set the valve to 'SEALING'. Pressure cook on high for 2 minutes. It will take some time for the pressure to build up (about 8 minutes), after which the timer will begin.
  • Mix the cornstarch with the cream and set it aside.
  • Do a quick release of the pressure as per the manufacturer's instructions. Once the silver pin drops, turn the knob to 'VENTING' and open the lid away from you.
  • Use an immersion blender to puree the soup, leaving it chunky or smooth as per your desired consistency. You may also transfer the contents into a jar of the blender to one-half full and blend. Exercise precaution when blending hot liquids.
  • Press the 'CANCEL' button and turn on the 'SAUTE' button. Once the soup begins to bubble, add the cornstarch mixture (whisk it again before pouring as cornstarch settles dowand keep stirring the soup until it thickens. Press 'CANCEL' to turn off the 'SAUTE' mode.
  • Add 1 cup of shredded cheddar cheese. Mix well until all the cheese has melted. Then add the remaining cup of cheese, stir it in until well combined and creamy.
  • Add freshly grated nutmeg, and mix well. Check for seasoning and adjust with more salt and pepper as desired. Dish out and serve fresh, homemade broccoli and cheese soup. Top with more shredded cheese, croutons or any of your favorite toppings. Refrigerate leftovers in an airtight container up to 3 days. 

Video

Notes

  1. Stovetop version: Follow steps 1-4 in a heavy-bottomed pot or dutch pot. Cover the pot and let it simmer for 10-15 minutes or until the broccoli is tender. Prepare the cornstarch and cream mixture, then follow steps 8-11.
  2. If you like a really chunky broccoli cheese soup, skip using an immersion blender. Chop the broccoli florets into smaller pieces. 
  3. You can also dice the broccoli stems into small pieces and saute it along with onions. 

Nutrition

Calories: 468kcal | Carbohydrates: 19.6g | Protein: 18.1g | Fat: 37.7g | Saturated Fat: 24g | Cholesterol: 116mg | Sodium: 128mg | Potassium: 498mg | Fiber: 3.9g | Sugar: 6.2g | Calcium: 380mg | Iron: 1.6mg