Instant Pot Broccoli Cheddar Soup: 5 Steps to Pure Comfort

Ah, there’s nothing quite like a warm bowl of *Instant Pot Broccoli Cheddar Soup* on a chilly day, is there? I still remember the first time I whipped this up—it was one of those dreary afternoons where the rain just wouldn’t stop. I wanted something creamy and comforting, and this soup delivered beyond my wildest dreams! The best part? It was ready in under 30 minutes thanks to my trusty Instant Pot, which I swear is a kitchen miracle. Seriously, if you’re looking for a quick and easy way to enjoy this classic comfort food, look no further. With the vibrant green of the broccoli and the rich, gooey cheddar mingling together, this soup not only warms your belly but also your soul. Trust me, once you try it, you’ll be making it again and again!

Ingredients List

• 4 cups broccoli, chopped very small
• 1½ cups carrots, shredded or finely chopped
• 1 onion, diced
• 3–4 cups broth (use 3 for thicker soup)
• 4 Tbsp unsalted butter
• 2–3 garlic cloves, minced
• ½ tsp sea salt
• ½ tsp cracked pepper
• ½ tsp paprika
• 2 cups half and half
• 2½ cups shredded cheddar cheese
• ¼ cup cornstarch
• ¼ cup water

How to Prepare Instant Pot Broccoli Cheddar Soup

Step 1: Prepare the Ingredients

First things first, let’s get all our ingredients ready! Start by washing your broccoli thoroughly. You’ll want to chop it up into very small pieces so it cooks evenly and blends into that creamy goodness. Next, grab your carrots—if you’re using whole ones, peel and shred them or finely chop them. The smaller the pieces, the better they’ll meld with the soup. Dice your onion into small, even pieces, and don’t forget to mince the garlic. I like to use 2-3 cloves, but feel free to adjust based on your garlic love. Once everything is prepped, you’re ready to move on!

Step 2: Combine Ingredients in the Instant Pot

Now it’s time to bring all that goodness together! In your Instant Pot, add the broccoli, carrots, diced onion, and minced garlic. Pour in your broth—remember, if you want a thicker soup, stick with 3 cups instead of 4. Toss in the butter, paprika, sea salt, and cracked pepper. Give it a good stir to make sure everything is combined nicely. This is crucial because you want those flavors to mingle! Once you’ve mixed it all up, seal the lid on your Instant Pot. Make sure the vent is set to Sealing; otherwise, you’ll have a messy kitchen!

Step 3: Cooking Process

With everything in there and sealed up tight, it’s time to cook! Set your Instant Pot to pressure cook on High for just 1 minute. Yep, you read that right—just 1 minute! Once that timer goes off, carefully do a quick release of the pressure. This part can be a little steamy, so stand back and let it do its thing. When the pressure has fully released, you can open the lid and take in that amazing aroma!

Step 4: Adding Creaminess

Now comes the best part—making it creamy! Stir in the half and half until it’s fully combined, and then add in the shredded cheddar cheese. I recommend shredding your cheese yourself for the best melt—trust me, it makes a world of difference! Keep stirring until the cheese is all melted and you’ve got that beautiful creamy texture.

Step 5: Thicken the Soup

To get that perfect thickness, whisk together the cornstarch and water until smooth. Slowly stir this mixture into your soup while switching your Instant Pot to the Sauté function. Keep stirring as it cooks for a few minutes until the soup thickens up. You’re looking for a nice, creamy consistency—if it’s too thick, you can always add a splash more broth or water. Taste and adjust your seasoning if needed, and voilà! You’ve got yourself a delicious pot of *Instant Pot Broccoli Cheddar Soup* ready to warm your soul!

Why You’ll Love This Recipe

• Easy Preparation: With just a few simple steps, you can have this soup ready in no time! The Instant Pot takes care of most of the work for you.
• Comforting Flavors: The rich combination of cheddar cheese and broccoli creates a warm, comforting bowl that feels like a hug on a cold day.
• Quick Cooking Time: You’ll have a delicious homemade soup in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Vegetarian-Friendly: This soup is completely vegetarian, making it a great option for meatless meals without sacrificing flavor!
• Customizable: You can easily add your favorite toppings like croutons, bacon, or extra cheese to make it your own!

Tips for Success

To make sure your *Instant Pot Broccoli Cheddar Soup* turns out perfectly every time, here are some of my tried-and-true tips! First, always use fresh broccoli for the best flavor and texture. If you can, shred your own cheese instead of using pre-packaged; it melts so much better! When adding the cornstarch mixture, do it slowly and stir continuously to avoid lumps. If you prefer a smoother soup, don’t hesitate to blend a portion of it after cooking—this adds an extra level of creaminess!

Also, adjust the seasoning to your taste; if you love a bit more spice, a pinch of cayenne or some hot sauce can elevate the flavors. And remember, if you find the soup too thick, just add a little more broth or water to reach your desired consistency. Finally, enjoy the process! Cooking should be fun, so don’t stress—just savor the deliciousness that’s about to come!

Storage & Reheating Instructions

Once you’ve enjoyed your delicious *Instant Pot Broccoli Cheddar Soup*, you might be wondering how to properly store the leftovers. First off, let it cool to room temperature before transferring it to an airtight container. This helps maintain its creamy texture. You can store it in the fridge for up to 5 days, which makes it a fantastic option for meal prep! Just make sure to label the container with the date so you know when to enjoy it by.

If you want to keep it longer, you can freeze the soup for up to 3 months. To do this, I recommend using freezer-safe bags or containers. Just remember to leave some space at the top of the container or bag because the soup will expand as it freezes. When you’re ready to enjoy it again, simply thaw it in the fridge overnight or use the microwave for a quicker option.

For reheating, the stovetop is my favorite method. Just pour the soup into a pot, add a splash of broth or water to loosen it up if needed, and heat over medium-low, stirring occasionally. If you’re short on time, you can also reheat individual portions in the microwave. Just be sure to cover the bowl to keep it from splattering! Heat it in short bursts, stirring in between, until it’s warmed through. This way, you’ll keep that lovely creamy consistency and flavor intact. Enjoy every last spoonful!

Nutritional Information Disclaimer

Please note that the nutritional information provided for this *Instant Pot Broccoli Cheddar Soup* is an estimate and can vary based on the specific ingredients and brands used. For the most accurate results, I recommend calculating the nutrition based on the exact ingredients you choose to incorporate into your soup. Remember, cooking is all about personalizing it to your taste, so feel free to adjust ingredients as needed!

FAQ Section

Can I make this soup dairy-free?

Absolutely! If you want to enjoy a dairy-free version of this *Instant Pot Broccoli Cheddar Soup*, simply swap the half and half with a creamy non-dairy alternative like coconut milk or cashew cream. For the cheddar cheese, you can use dairy-free cheese shreds, which melt well and still give you that cheesy flavor. Just keep in mind that the taste might be slightly different, but it’ll still be delicious!

How can I make the soup spicier?

If you’re looking to kick up the heat in your soup, there are a few fun ways to do it! You can add a pinch of cayenne pepper or crushed red pepper flakes to the broth before cooking. If you’re a fan of jalapeños, toss in some diced fresh ones along with the other veggies. For an extra layer of flavor, top your soup with a drizzle of hot sauce or some diced pickled jalapeños right before serving. Trust me, these little touches can turn up the warmth and add a delightful zing!

Can I freeze the soup?

You sure can! Freezing your *Instant Pot Broccoli Cheddar Soup* is a great way to save some for later. Just let it cool completely before transferring it to freezer-safe bags or containers. Remember to leave a bit of room at the top, as the soup will expand when frozen. For the best results, consume it within 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge or use the microwave for a quicker option. Just reheat gently on the stovetop, adding a splash of broth if needed to bring back that creamy texture.

What can I serve with Instant Pot Broccoli Cheddar Soup?

This soup is so versatile that it pairs well with a variety of sides! I love serving it with some crusty bread or a warm baguette for dipping—there’s nothing better than soaking up that creamy goodness. A fresh garden salad with a tangy vinaigrette can also lighten up the meal nicely. If you’re feeling indulgent, some cheesy garlic bread would be divine! You can even make it a full meal by serving it alongside a grilled cheese sandwich. The possibilities are endless, so go with what makes your taste buds happy!

Call to Action

Now that you’ve experienced the joy of making *Instant Pot Broccoli Cheddar Soup*, I’d love to hear from you! Did you make any fun tweaks or additions? Maybe you added some spicy kick or extra veggies? Please share your thoughts in the comments below! Your feedback not only brightens my day but also helps others in our cooking community.

If you loved this recipe, consider rating it and sharing it on your social media. Tagging your friends who need a comforting soup in their lives is a great way to spread the love. Let’s keep this deliciousness going! Happy cooking, and I can’t wait to see your soup creations!

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