Description
This Instant Pot Broccoli Cheese Soup is a creamy, comforting dish packed with nutritious broccoli, flavorful cheese, and a blend of seasonings. Perfect for a quick, hearty meal, this soup uses the Instant Pot to speed up cooking time while enhancing flavors. Topped with shredded cheddar and optional extras, it’s a delicious and satisfying recipe suitable for cooler days or any time you crave a warm, cheesy soup.
Ingredients
Scale
Vegetables and Seasonings
- 8 cups broccoli florets (small, discard stems)
- 1 cup diced carrots
- 1 small onion, chopped
- 2 tsp powdered garlic
- 1/2 tsp paprika
- 2 tsp spicy mustard
- Black pepper, to taste
Dairy and Cheese
- 8 tbsp unsalted butter
- 4 cups half and half (room temperature or warmed)
- 4 cups Velveeta cheese, diced
- Shredded cheddar cheese, for topping
Dry Ingredients
- 8 tbsp all-purpose flour
Liquids
- 8 cups chicken stock
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode and melt the unsalted butter. Once melted, add the chopped onion, diced carrots, and powdered garlic. Sauté for about 1 minute or until the onion becomes soft and translucent.
- Add Flour: Reduce the heat to low and sprinkle in the all-purpose flour. Stir briskly and sauté the flour for 30 seconds to cook out the raw taste and form a roux base for the soup.
- Incorporate Chicken Stock: Gradually add the chicken stock in 2-3 batches, whisking continuously to prevent lumps and create a smooth broth.
- Season and Deglaze: Add the paprika, black pepper, and spicy mustard to the pot. Use a spatula or whisk to deglaze the sides and bottom of the pot, loosening any browned bits for extra flavor.
- Add Broccoli: Turn off the sauté function. Add the broccoli florets to the mixture and stir well to combine all ingredients evenly.
- Pressure Cook: Close and seal the Instant Pot lid. Set to high-pressure cooking mode and cook for 1 minute to tenderize the broccoli.
- Add Half and Half: Release pressure according to manufacturer instructions or quick release. Once safe to open, add room temperature or warmed half and half; do not add cold to prevent curdling.
- Simmer Soup: Turn on sauté mode at low heat and stir the soup gently, bringing it to a simmer without boiling.
- Turn Off Pot: As soon as the soup begins to simmer, immediately turn off the Instant Pot to avoid curdling and breaking of dairy.
- Melt Cheese: Add Velveeta cheese in 2-3 batches, stirring well after each addition until the cheese is completely melted and blended into the soup.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar, finely diced broccoli, chives, sour cream, or hot sauce as desired for extra flavor and texture.
Notes
- Use room temperature or warmed half and half to avoid curdling when added to hot soup.
- Velveeta cheese ensures a smooth melt; substitute with processed cheese if unavailable.
- Customize toppings to taste, such as adding crispy bacon or croutons for crunch.
- Broccoli stems can be saved for other recipes or finely chopped and added if preferred.
- Ensure proper sealing on Instant Pot before pressure cooking to avoid leaks.
