Table of Contents

1. What are the ingredients and substitutions in Instant Pot Broccoli Cheddar soup?
2. How do I make Instant Pot Broccoli Cheddar soup?
3. What are some tips and tricks to make the best Instant Pot Broccoli Cheddar soup?
4. What can I serve with Instant Pot Broccoli Cheddar Soup?
5. How do I store leftover Instant Pot Broccoli Cheddar Soup?
6. Other Easy Instant Pot Meals to try:
7. Recipe

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Instant Pot Broccoli Cheddar Soup is my family's new favorite soup! That is saying something, as I have made a lot of soup this winter. This broccoli cheddar soup is like a warm, comforting hug on a cold day. I especially love this recipe because it is so quick and easy. Less than 10 minutes of hands-on time, then the Instant Pot takes over to make your dinner! This version of Instant Pot Broccoli Cheddar Soup also happens to be healthier than most, so I feel good about making it again (and again) for my family.

What are the ingredients and substitutions in Instant Pot Broccoli Cheddar soup?

• butter - used to fry the onion, garlic, and celery in before adding the rest of the ingredients. Butter makes a nice flavor, but for a healthier swap try using a small amount of olive oil
• onion - I use a small cooking onion, but your favorite onion to cook with is fine
• garlic - who doesn't love garlic? If you're out of fresh garlic, 1/2 -1 teaspoon of garlic powder (depending on preference) can be substituted
• celery - I personally love adding celery to most dishes for a nice subtle flavor boost!
• carrots - add a lot of color and flavor to this soup
• broccoli - broccoli is the star of this soup - I always use fresh broccoli for best results but you can use frozen in a pinch since it will be blended. Don't waste the broccoli stalks - you can peel them and dice them to use in this soup!
• vegetable broth - used as the main liquid component in this soup. You can substitute with chicken broth (get my homemade chicken stock recipe here) if you're not wanting a vegetarian soup
• milk - adds a touch of creaminess to the soup; if you're looking for a richer soup you can substitute with half and half or heavy cream.
• cheddar cheese - specifically old, or sharp, cheddar cheese.
• parmesan cheese - Adds a subtle flavor; you can substitute with additional cheddar cheese if you'd prefer
• optional toppings/add-ins - save some minced broccoli, cheddar cheese to top with, or try stirring in some peas, ham, or bacon after cooking!

How do I make Instant Pot Broccoli Cheddar soup?

Step 1: Set the instant pot to saute; then add butter and allow to melt. Add the onion, garlic and celery to the pot and cook for 2-3 minutes, stirring frequently, until the onion has softened

Step 2: Add the carrots, broccoli (reserving about 1 cup of chopped broccoli) and vegetable broth to the pot, then put the lid on, set the valve to "sealing" and cook at high pressure for 5 minutes.

Step 3: While the soup is cooking, dice your reserved broccoli florets until they are no larger than 1 cm, then steam until tender. I prefer to do this in the microwave for 3-4 minutes but you can use the stovetop as well.

Step 4: Carefully release the steam from the pot once the timer beeps, then remove the lid once all the pressure has escaped. Turn the pot off.

Step 5: Using an immersion blender, carefully blend the soup until no more large chunks remain, then stir in the cheeses until melted, followed by the milk, and finally stir in the steamed diced broccoli pieces

What are some tips and tricks to make the best Instant Pot Broccoli Cheddar soup?

• Grate your own cheddar cheese - pre shredded cheese is often coated in anti clumping agents that make it more difficult for the cheese to melt nicely into the broth
• Use high quality cheeses; the tastier the cheese the tastier the soup!
• Use the broccoli stalks - there is no need to waste them - make sure you peel them or slice the tough skin off before adding to the soup
• Slice the carrots pretty thin to make sure they are nice and soft for blending (about 1 cm is my max)
• If you don't have an immersion blender, you can use a regular blender but you will have to wait for the soup to cool a bit before blending in batches
• I have made this soup in the 3 quart and the 6 quart instant pot and it turns out well in both sizes
• Do not overcook the garlic and onions in the first step, burnt garlic and onion can ruin the taste of the whole soup
• You can add some diced ham to the soup when you add the reserved broccoli for an extra special touch
• If you get some liquid spurting out when you release the pressure simply close the valve and wait a few minutes before trying again

What can I serve with Instant Pot Broccoli Cheddar Soup?

We love to dip fresh bread in this soup! We also eat it with crackers and cheese, veggies and dip, salad, or a grilled cheese on the side. No matter how you serve it, it will be delicious!

How do I store leftover Instant Pot Broccoli Cheddar Soup?

If you have leftovers, you can store the in the fridge in an airtight container for several days. When you'd like to reheat simple heat in a pot over medium heat or you can microwave until warmed again. This soup also freezes very well! I freeze in labeled freezer bags, or in a freezer container. To reheat I let it thaw in the fridge then heat on the stove (if I'm organized that day), or I simply add the frozen soup to a pot with 1/4 cup of water in the bottom on medium heat, put a lid on it, and stir every 5-10 minutes until the soup is heated through.

Other Easy Instant Pot Meals to try:

• Instant Pot White Chicken Chili
• Instant Pot Exploded Stuffed Peppers
• Instant Pot Vegan Chili