Instant Pot Broccoli Cheddar Soup presents a harmonious blend of flavors that appeals to both the palate and the desire for convenience. This dish not only showcases the versatility of the Instant Pot but also emphasizes the nutritional benefits of its key ingredients. The methodical approach to preparing this soup allows for a rich, creamy texture that is both satisfying and comforting. However, the nuances of achieving the perfect balance between cheese and vegetables, along with potential variations, warrant further exploration for those looking to elevate their culinary repertoire.
Why You’ll Love this Recipe
When you crave a comforting meal that combines convenience with rich flavors, Instant Pot Broccoli Cheddar Soup is the perfect solution. This recipe is beloved for several reasons:
- Quick Preparation: It takes only 40 minutes from start to finish, making it ideal for busy weeknights.
- One-Pot Cooking: All ingredients cook in a single pot, simplifying both the cooking process and cleanup.
- Nutritional Benefits: Packed with broccoli and carrots, it offers essential vitamins and minerals, contributing to a balanced diet.
- Creamy Texture: The combination of heavy cream and sharp cheddar creates a satisfying, rich consistency.
- Versatile Serving Options: It pairs well with salads or crusty bread, enhancing the meal experience.
These factors make it a go-to choice for families seeking comfort food.
Recipe
Instant Pot Broccoli Cheddar Soup Recipe
This Instant Pot Broccoli Cheddar Soup is the perfect solution for busy weeknights when you crave something warm and comforting but don’t want to spend hours in the kitchen. With its creamy texture and rich cheese flavor, this soup is a family favorite that can be made in just about 40 minutes, including prep and cooking time.
The combination of fresh broccoli and carrots provides a nutritious boost, making it a satisfying meal for everyone. Using the Instant Pot not only speeds up the cooking process but also guarantees that the flavors meld beautifully.
The sauté function allows you to develop a deep flavor base with onions and garlic, while the pressure cooking perfectly cooks the vegetables without losing their vibrant color and nutrients. By blending the soup to your desired consistency and adding sharp cheddar, you create a luscious dish that pairs wonderfully with crusty bread or a light salad.
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 4 cups broccoli florets (fresh or frozen)
- 1 cup carrots, diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch mixed with 2 tablespoons broth
- 1/2 cup heavy cream
- 1 cup milk
- 2 cups freshly grated sharp cheddar cheese
Cooking Instructions
- Set the Instant Pot to the sauté mode. Add the unsalted butter and allow it to melt. Once melted, add the diced onion and sauté for 2-3 minutes until tender.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the vegetable or chicken broth, then add the broccoli florets, diced carrots, salt, pepper, and nutmeg. Stir to combine all ingredients.
- Close the lid, confirm the valve is set to sealing, and choose Manual HIGH Pressure. Set the timer for 1 minute.
- Once the cooking time is complete, perform a Quick Pressure Release by carefully turning the valve to venting. Once the pressure has released, open the lid and use an immersion blender to partially blend the soup to your desired consistency.
- In a small bowl, mix the cornstarch with a couple of tablespoons of the warm broth from the pot until smooth. Stir this mixture back into the soup.
- Then, add the heavy cream, milk, and freshly grated cheddar cheese, stirring until the cheese is melted and the soup is creamy.
Extra Tips
For the best flavor and texture, always use freshly grated sharp cheddar cheese rather than pre-packaged shredded cheese, as it often contains anti-caking agents that can affect melting.
If using frozen broccoli, be sure to adjust the cooking time accordingly, and consider adding a bit more seasoning to enhance the flavor.
Store any leftovers in an airtight container for up to a week, or freeze portions for future meals. When reheating, you may need to whisk or blend the soup if it separates. Enjoy your delicious and creamy Broccoli Cheddar Soup!
Final Thoughts
While preparing Instant Pot Broccoli Cheddar Soup is a straightforward process, the rewards are immense, offering a delicious and comforting meal that brings family and friends together.
This recipe is not only quick but also utilizes easily accessible ingredients, making it perfect for busy weeknights.
To enhance your cooking experience:
- Prep Ahead: Chop vegetables in advance for quicker assembly.
- Storage Tips: Store leftovers in airtight containers for up to a week or freeze portions for later use.
- Serving Suggestions: Pair the soup with crusty bread or a salad for a complete meal.
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Frequently Asked Questions
Can I Use Frozen Broccoli Instead of Fresh?
Ah, the eternal debate: fresh vs. frozen. Fear not! Frozen broccoli is a perfectly acceptable substitute, maintaining nutritional value and convenience. Just adjust cooking time slightly, and enjoy your culinary masterpiece without the hassle of fresh!
How Can I Make This Soup Dairy-Free?
To create a dairy-free version, substitute heavy cream and milk with coconut milk or almond milk, and use nutritional yeast instead of cheddar cheese for a creamy texture and rich flavor without dairy ingredients.
What Can I Substitute for Heavy Cream?
For heavy cream substitutes, consider using coconut cream, cashew cream, or a combination of non-dairy milk with cornstarch. These alternatives provide a creamy texture while accommodating various dietary restrictions without compromising flavor in recipes.
How Do I Prevent the Soup From Being Too Thick?
To prevent the soup from becoming too thick, gradually add additional broth or water while stirring until the desired consistency is achieved. Adjust seasonings as needed to maintain flavor balance after thinning.
Can I Add Other Vegetables to the Soup?
Yes, you can enhance the soup by adding other vegetables such as cauliflower, spinach, or bell peppers. Make certain that cooking times are adjusted accordingly to maintain desired texture and flavor balance within the dish.
Instant Pot Broccoli Cheddar Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 4 cups broccoli florets fresh or frozen
- 1 cup carrots diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch mixed with 2 tablespoons broth
- 1/2 cup heavy cream
- 1 cup milk
- 2 cups freshly grated sharp cheddar cheese
Instructions
- Set the Instant Pot to the sauté mode. Add the unsalted butter and allow it to melt. Once melted, add the diced onion and sauté for 2-3 minutes until tender.
- Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Pour in the vegetable or chicken broth, then add the broccoli florets, diced carrots, salt, pepper, and nutmeg. Stir to combine all ingredients.
- Close the lid, confirm the valve is set to sealing, and choose Manual HIGH Pressure. Set the timer for 1 minute.
- Once the cooking time is complete, perform a Quick Pressure Release by carefully turning the valve to venting. Once the pressure has released, open the lid and use an immersion blender to partially blend the soup to your desired consistency.
- In a small bowl, mix the cornstarch with a couple of tablespoons of the warm broth from the pot until smooth. Stir this mixture back into the soup.
- Then, add the heavy cream, milk, and freshly grated cheddar cheese, stirring until the cheese is melted and the soup is creamy.
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