Instant Pot Broccoli Cheddar Soup
Step-by-Step Guide on how to make Instant Pot Broccoli Cheddar Soup! Delicious, comforting, and easy broccoli cheese soup the whole family will enjoy. We incorporated a few techniques to craft this creamy rich soup packed with layers of flavors, body, and satisfying mouthfeel.
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 heads (2lbs or 908g) broccoli (, chopped into large florets)
- 1 (200g) medium onion (, roughly chopped)
- 3 (14g) garlic cloves (, roughly chopped)
- 2 - 3 (200g) carrots (, roughly chopped)
- 2 (400g) yellow or russet potatoes (, roughly diced)
- 3 tablespoons (42g) unsalted butter or olive oil
- 1 teaspoon (2g) ground mustard
- 3 cups (750ml) unsalted chicken stock ((vegetarian option: vegetable stock))
- Optional: 2 tablespoons (30ml) fish sauce
- 2 cups (500ml) whole milk
- 6 ounces (170g) sharp cheddar (, freshly grated)
- 6 ounces (170g) mild cheddar (, freshly grated)
- Kosher salt and freshly ground black pepper
Instructions
- 1
Saute Onions & Garlic: Use "Sauté More" function to heat up your Instant Pot. Wait until it says "HOT" on the screen. Add 3 tbsp (42g) unsalted butter in Instant Pot. Make sure to cover the whole bottom with oil. Add in chopped onions. Lightly season with kosher salt and freshly ground black pepper. Saute onions for roughly 2 to 3 minutes until softened but not browned. Add in chopped garlic, then saute for 30 seconds.
- 2
Saute Broccoli & Veggies: Add in about 16 broccoli florets, then saute for roughly 2 minutes until it smells earthy. Add in chopped carrots, diced potatoes, and 1 tsp ground mustard, then saute for another minute.
- 3
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken stock in Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- 4
Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 cups (500ml) unsalted chicken stock, and optional 2 tbsp (30ml) fish sauce. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes.
- 5
Blend Broccoli Soup: Scoop up and set aside 16 to 18 broccoli florets for later. Pour 2 cups (500ml) whole milk into Instant Pot to cool down the soup slightly. Blend the broccoli soup to your desired consistency with an Immersion Hand Blender.Amy + Jacky's Texture Tips! If you prefer a chunky soup, blend it for a shorter time. If you prefer an ultra-smooth soup, blend longer and strain the soup over a fine mesh strainer.
- 6
Melt Cheese and Make Broccoli Cheddar Soup: Add a handful of grated cheddar cheese at a time, then stir constantly with a wooden spoon until the cheese fully melts into the soup. Add the previously set-aside broccoli florets to the soup, then break them down a little with a wooden spoon.Amy + Jacky's Cheesy Tips! Taste and adjust the amount of cheese according to your cheese and personal preferences. You may or may not need to melt all the cheese into the soup.
- 7
Season & Serve: Taste the broccoli cheddar soup, then season with salt & ground black pepper. Garnish with more cheddar cheese and toasted breadcrumbs on top. Enjoy~