There’s something magical about a warm bowl of Instant Pot Broccoli Cheese Soup, isn’t there? Picture this: creamy, cheesy goodness blending smoothly with tender broccoli, all while the aroma wafts through your home like a cozy hug. delicious creamy mashed potatoes The very thought makes my heart sing and my taste buds dance! Imagine settling down with this comforting soup after a long day; it’s instant happiness in a bowl.
This recipe is not just about satisfying hunger; it’s about creating memories. I remember the first time I made this soup for my family. They gathered around the kitchen, intrigued by the bubbling pot, and before I knew it, laughter filled the air as they devoured every last drop. crunchy roasted pumpkin seeds It’s perfect for chilly evenings or when you need a little pick-me-up. Trust me; once you taste this vibrant soup, you’ll want to whip it up again and again.
Why You'll Love This Recipe
- This easy Instant Pot Broccoli Cheese Soup comes together in minutes without sacrificing flavor
- You can customize ingredients based on what you have in your fridge
- Its vibrant green color and creamy texture make it visually appealing for any meal
- Perfect for lunches or as a hearty dinner option that everyone will love
The reactions were priceless; my kids were convinced I had discovered some culinary secret!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Broccoli: Look for bright green florets that feel firm to the touch for the best flavor. For more inspiration, check out this Green Bean Almondine recipe.
- Sharp Cheddar Cheese: Use freshly grated cheese for a smoother melt and richer flavor.
- Onion: I recommend yellow onions for their balance of sweetness and sharpness.
- Garlic: Fresh garlic cloves elevate the flavor; avoid pre-minced if possible.
- Vegetable Broth: Low-sodium broth allows you to control saltiness while enhancing flavors.
- Heavy Cream: This adds richness; you can substitute with half-and-half for lighter options.
- Butter: A little butter adds richness and depth to your sautéed vegetables.
- Salt & Pepper: Essential seasoning; adjust according to your taste.
- Cornstarch (optional): A quick way to thicken the soup if desired; mix with cold water before adding.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Sauté the Aromatics: Start by turning your Instant Pot to sauté mode. Melt butter, then add chopped onion and minced garlic until fragrant and translucent.
Add the Broccoli: Toss in your fresh broccoli florets. Stir them around for a minute or two to coat them in buttery goodness.
Add Liquids and Seasoning: Pour in vegetable broth, followed by salt and pepper. Give it a good stir as those delightful aromas rise up.
Pressure Cook: Seal the lid on your Instant Pot and set it to high pressure for 5 minutes. Grab a comfy seat while you wait—trust me!
Melt in the Cheese: Once cooked, carefully release pressure. Stir in heavy cream and shredded cheddar until melted and creamy—your kitchen will smell heavenly!
Blend Until Smooth: For that velvety texture, use an immersion blender right in the pot or transfer soup into a blender (be cautious!). Blend until smooth and enjoy that luscious consistency.
Now you’re ready to serve up this glorious Instant Pot Broccoli Cheese Soup! It’s creamy, cheesy, and packed with nutrients—perfect for cozy dinners or even as a fancy starter at gatherings. roasted asparagus with goat cheese Enjoy every spoonful of this delightful dish!
You Must Know
- This Instant Pot Broccoli Cheese Soup is creamy, comforting, and a quick weeknight dinner
- The blend of cheese and broccoli creates a delightful aroma that fills the kitchen, making it impossible to resist
- Plus, it’s a fantastic way to sneak in some veggies!
Perfecting the Cooking Process
Start by sautéing onions and garlic before adding broccoli and broth. This builds flavor and ensures your soup is aromatic and delicious.
Add Your Touch
Feel free to swap cheddar for your favorite cheese or throw in some cooked chicken for extra protein. pumpkin spice snickerdoodles Spice it up with a dash of cayenne if you like heat!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave until heated through.
Chef's Helpful Tips
- For a velvety texture, blend the soup thoroughly after cooking
- Add more broth if it’s too thick for your liking
- Always taste before serving; seasoning can elevate flavors significantly!
I remember the first time I made this soup; my friend couldn’t stop raving about it! Now, it’s our go-to dish when we need a quick dinner that feels special.
FAQ
Can I use frozen broccoli for Instant Pot Broccoli Cheese Soup?
For more inspiration, check out this Crock Pot American Goulash recipe.
Yes, frozen broccoli works perfectly and saves you prep time!
How can I make this soup healthier?
Consider using low-fat cheese or adding more vegetables like carrots or spinach.
What’s the best way to thicken my soup?
For a thicker consistency, blend longer or add a cornstarch slurry while cooking.
Instant Pot Broccoli Cheese Soup
- Total Time: 25 minutes
- Yield: Serves 6
Description
Instant Pot Broccoli Cheese Soup is the ultimate comfort food, combining creamy cheddar cheese and tender broccoli in a warm, inviting bowl. This quick and easy recipe comes together in minutes, making it perfect for busy weeknights or cozy gatherings. With its rich flavor and vibrant green color, this soup is sure to become a family favorite that brings smiles and warmth to your home.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, freshly grated
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or half-and-half)
- 2 tablespoons butter
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional)
Instructions
- Set your Instant Pot to sauté mode. Melt the butter, then add the chopped onion and minced garlic. Sauté until fragrant and translucent.
- Add the broccoli florets to the pot and stir for about 2 minutes.
- Pour in the vegetable broth and season with salt and pepper. Stir well.
- Seal the lid and set the Instant Pot to high pressure for 5 minutes.
- After cooking, carefully release pressure. Stir in heavy cream and shredded cheddar until melted.
- Blend the soup using an immersion blender or transfer to a blender for a smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg
