The moment you crack open that Instant Pot and the rich aroma of Broccoli Cheese Soup wafts through your kitchen, you know something magical is about to happen. Imagine a bowl of creamy goodness, where tender broccoli dances in a velvety cheese sauce, creating a symphony of flavors that will make your taste buds sing. creamy mashed potato casserole Whether it’s a chilly winter evening or just one of those days where you need a hug in a bowl, this soup has got your back.
This recipe isn’t just about filling your belly; it’s about crafting memories. Picture yourself curled up on the couch with a warm blanket, a steaming bowl of Instant Pot Broccoli Cheese Soup in hand, while binge-watching your favorite show. roasted asparagus with goat cheese It’s comfort food at its finest, and you’ll want to share it with family and friends as they gather around the table, savoring every bite. For more inspiration, check out this Goulash Soup recipe .
Why You'll Love This Recipe
- This Instant Pot Broccoli Cheese Soup is quick and easy to prepare; even beginners can whip it up without any fuss
- The combination of sharp cheddar and fresh broccoli creates an irresistible flavor profile that everyone will love
- Visually appealing with its vibrant green color, this soup is as delightful to look at as it is to eat
- Perfect for lunch or dinner, and versatile enough to pair with sandwiches or salads
I remember the first time I made this soup; my kids couldn’t believe I created something so delicious in under 30 minutes! Their wide-eyed reactions were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Broccoli: Look for firm stalks with vibrant green florets for maximum flavor and nutrition.
- Sharp Cheddar Cheese: Choose high-quality cheese for a rich and creamy finish; grating it yourself enhances texture.
- Onion: A medium yellow onion adds sweetness; ensure it’s finely chopped for even distribution.
- Garlic: Fresh garlic cloves are best; they provide a robust flavor that elevates the soup.
- Vegetable Broth: Use low-sodium broth to control saltiness while still imparting depth of flavor.
- Heavy Cream: For a luxurious creaminess, opt for heavy cream instead of milk.
- Salt & Pepper: Adjust seasoning according to taste; fresh ground pepper adds an aromatic kick.
- Cornstarch: This helps thicken the soup; mix it with cold water before adding to avoid clumping.
The full ingredients list, including measurements, is provided in the recipe card directly below. loaded twice baked potato bites.
Let’s Make it Together
First things first: Gather all your ingredients and set your Instant Pot to sauté mode.
Sauté Aromatics: Add some olive oil into the pot, then toss in the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-5 minutes.
Add Broccoli and Broth: Stir in the fresh broccoli florets along with vegetable broth. Ensure the broccoli is covered by liquid for even cooking.
Pressure Cook Time: Seal the Instant Pot lid and set it to high pressure for 5 minutes. Once done, quickly release the pressure using the quick-release valve.
Melt Cheddar Goodness: Open the lid carefully (watch out for steam!). Stir in shredded cheddar cheese until melted and creamy.
Create Creamy Texture: Pour in heavy cream and mix well. If you prefer thicker soup, dissolve cornstarch in cold water before adding it here.
Season to Taste: Finally, taste your soup! Add salt and pepper as needed for that perfect balance of flavors.
There you have it—your Instant Pot Broccoli Cheese Soup is ready! Serve hot topped with extra cheese or croutons if you’re feeling fancy. For more inspiration, check out this Chili Stuffed Peppers recipe.
Now that you have mastered this delightful recipe, enjoy every spoonful of creamy goodness! creamy garlic brussels sprouts.
You Must Know
- Instant Pot Broccoli Cheese Soup is not just a meal; it’s a hug in a bowl
- The creamy texture and cheesy goodness can turn any bad day around
- Plus, the aroma wafting through your kitchen will make everyone wonder if you’ve turned into a gourmet chef overnight
Perfecting the Cooking Process
Start by sautéing onions and garlic in the Instant Pot before adding broccoli and broth. This builds flavor, ensuring a rich taste in every spoonful.
Add Your Touch
Feel free to swap out cheddar for gouda or add crushed red pepper for a spicy kick. Personalizing your soup makes it uniquely yours.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove for best results, adding milk to restore creaminess.
Chef's Helpful Tips
- For even creamier soup, blend longer until smooth
- Don’t skip sautéing vegetables; it enhances flavor significantly
- Adjust cheese amounts based on your love for cheesiness; more is always better!
Sipping this Instant Pot Broccoli Cheese Soup reminded me of my grandmother’s kitchen, where laughter mingled with delicious aromas and warmth enveloped us all.
FAQ
What can I substitute for heavy cream?
Use half-and-half or evaporated milk for a lighter version of this soup.
Can I freeze Instant Pot Broccoli Cheese Soup?
Yes, but the texture may change once thawed; stir well before serving.
How do I thicken my soup?
Add cornstarch mixed with water during cooking to achieve desired thickness.
Instant Pot Broccoli Cheese Soup
- Total Time: 30 minutes
- Yield: Serves 6
Description
Instant Pot Broccoli Cheese Soup is the ultimate comfort food, combining tender broccoli with a rich, creamy cheddar cheese sauce. This delightful dish comes together in under 30 minutes, making it perfect for busy weeknights or cozy winter evenings. With its vibrant color and delicious flavor, this soup promises to warm your heart and satisfy your cravings. Serve it with crusty bread or a fresh salad for a complete meal that everyone will love.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, then sauté chopped onion and minced garlic until fragrant (3-5 minutes).
- Stir in broccoli florets and vegetable broth, ensuring broccoli is submerged.
- Seal the lid and cook on high pressure for 5 minutes. Quick-release the pressure.
- Open the lid carefully, then stir in shredded cheddar cheese until melted.
- Mix in heavy cream and cornstarch slurry for thickness. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 790mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg
