Instant Pot Broccoli Cheddar Soup Recipe

If you’re looking for an easy side dish or a treat for National Cheddar Day (February 13th), Instant Pot broccoli cheddar soup recipe is the one. All you need is a few ingredients to make this delicious, creamy, hearty soup from scratch.

But how come a rich and creamy soup like this is healthy? Let’s find out.

Is Broccoli Cheddar Soup Healthy?

Yes, broccoli cheddar soup is healthy. The main ingredient of the soup is broccoli, a fibrous vegetable that is rich in vitamins and minerals.

One of its many benefits is that it’s a great source of vitamin C. One serving of our broccoli cheddar soup contains more than 40% of your recommended daily vitamin C intake.

Our recipe also contains carrots and potatoes, both of which are great sources of fiber, vitamin B6, and potassium.

Vegetables aside, our recipe strictly adheres to our nutrition guidelines to make sure the amount of calories, sodium, and saturated fat are within recommended limits.

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If you love healthy, hearty, creamy soups like this, here are some of our Instant Pot soup recipes you can try:

• Instant Pot Split Pea Soup
• Instant Pot Bean Soup
• Instant Pot Mushroom Soup Recipe

Main Ingredients for Broccoli Cheddar Soup

Here is a quick look at the main ingredients to our broccoli cheddar soup recipe:

• Broccoli: To prepare broccoli for this recipe, rinse and drain the broccoli before cutting each head into florets.
• Bacon: Sprinkle crispy bacon bits on top of the soup and you will get a nice, sharp, salty taste in every bite.
• Flavorants: Garlic gives the soup an herbaceous, savory flavor. Onions add a mildly sweet, umami hint to the soup’s flavor profile.
• Other vegetables: We also add potatoes and carrots to the soup to give it a thicker consistency.
• Broth: We’re using unsalted chicken broth, but  you can use vegetable broth if you prefer.
• Dairy: Milk and heavy cream are added and pressure-cooked in the soup. Grated cheddar cheese is added as garnish before serving.
• Spices: Salt, freshly ground black pepper, and paprika.

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We’re serving the soup with toasted bread so you’ll also need a French baguette.

Tips for Making Instant Pot Broccoli Cheddar Soup

Here are a few tips to make this simple broccoli cheddar soup even easier:

1. Can You Use Frozen Broccoli for This Recipe?

Yes, you can.

Preparing broccoli may be the most laborious task in the whole recipe. You will need to rinse and cut each broccoli head into florets.

It may be an easy task, but it’s rather time-consuming. If you’re a busy person, a bag of frozen broccoli will suffice.

2. How to Thicken the Soup

If you prefer a thicker soup, here are two methods for you to pick:

• Add a tablespoon of all-purpose flour to the pot when you’re sweating the onions. Once the soup is cooked, it should have a more viscous texture.
• Once the soup is cooked, turn the Instant Pot to the “Sauté” program on low. Mix a tablespoon each of cornstarch and water, add to the soup, and stir for 2 minutes.

How to Store and Reheat Broccoli Cheddar Soup

Allow the soup to cool completely before putting it into an airtight container. This broccoli cheddar soup should last up to 3 days in the refrigerator.

You can even put it in the freezer and it will last for a month. If you do, let it thaw in the fridge overnight before reheating.

To reheat the soup, put it into the microwave for 2 minutes.

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We also have a large collection of instant pot recipes for your reference. Come check this article.

What to Eat With Broccoli Cheddar Soup

You can never go wrong serving a bowl of warm soup with freshly toasted bread. The crunchy bread adds a contrast in texture and makes the soup more enjoyable.

Since this soup is so light and comforting, it would be perfect as your first course. As for the main course, you can pick whatever your heart desires.

Instant Pot Broccoli Cheddar Soup Recipe

5 from 1 vote

What we love about today's Instant Pot broccoli cheddar soup recipe is that it doesn't require much effort to make. Let's check it out.

- by Tuyet Pham, Luna Regina, 2021-06-16

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• cook TIME 26 mins
• prep TIME 10 mins
• total TIME 36 mins

• COURSE Side Dish
• CUISINE American, Global
• SERVINGS
  6

  servings
• CALORIES 151 kcal

INGREDIENTS

1x2x3x

• 8 oz broccoli (cut into florets)
• 1.5 oz cheddar cheese (grated)
• 6 oz carrots (peeled and grated)
• 4 oz potatoes (peeled and grated)
• 2 oz onions (finely diced)
• 1/2 cup milk
• 1 oz bacon (raw, finely chopped)
• 2 1/2 tbsp heavy cream
• 1 1/2 cups unsalted chicken broth
• 2 tsp garlic (minced)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 2 oz French baguette (thinly sliced)

INSTRUCTIONS

Image instructions

1

Cook the bacon: Turn on your Instant Pot and set it to the “Sauté” program. Add 1 oz bacon and cook for 2 minutes or until lightly browned. Transfer to a small bowl and set aside.

2

Sweat the onions: Add 2 tsp garlic and 2 oz onions, cook and stir for 2 minutes.

3

Cook the soup: Add 8 oz broccoli, 1.5 oz cheddar, 6 oz carrots, 4 oz potatoes, 1/4 tsp salt, 1/4 tsp black pepper, 1/2 cup milk, 2 1/2 tbsp heavy cream, 1/4 tsp paprika, and 1 1/2 cups unsalted chicken broth. Stir and cover with the lid. Turn the valve knob to “sealing position”. Set the Instant Pot to the “Steam” program for 20 minutes.

4

Blend the soup: Carefully turn the valve knob to release the steam before opening the lid. Stir a couple of times. Use an immersion blender to puree the soup until it reaches your desired consistency.

5

Toast the bread: Put 2 oz bread slices into an oven or air fryer for 2 minutes at 350℉ or until golden brown.

6

Garnish and serve: Ladle the soup into a deep dish or bowl. Sprinkle with bacon and serve with toasted bread.

NUTRITION

Nutrition Facts

Instant Pot Broccoli Cheddar Soup Recipe

Amount Per Serving (1 serving)

Calories 151Calories from Fat 63

% Daily Value*

Fat 7g

11%

Saturated Fat 4g

25%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 19mg

6%

Sodium 288mg

13%

Potassium 380mg

11%

Carbohydrate 16g

5%

Fiber 3g

13%

Sugar 4g

4%

Protein 6g

12%

Vitamin A 5050IU

101%

Vitamin C 38mg

46%

Calcium 115mg

12%

Iron 1mg

6%

* Percent Daily Values are based on a 2000 calorie diet.

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