Instant Pot Broccoli Cheddar Soup
First things first, I want to mention I’ve included instructions below for both Instant Pot and Stove Top so everyone can make this! ❤️ Ok, now, the backstory about this recipe. I’ve spoken about this before but when I was a child, I was such a picky eater. It actually frustrates me just thinking about how I used to be and I just really hope my own children aren’t like that. I wouldn’t eat anything green, and if my parents asked me to eat it, I remember having a fit. As I got older, though, I realized vegetables do not just have to be plain and boiled. I remember tasting my first bowl of broccoli and cheese soup at a place like Ruby Tuesdays or Panera Bread and thinking “wow!!!”. The only reason I tried it was probably because my parents ordered it, and they let me dunk a cracker in it. Also, it had cheese in it so how bad could it be? I really hope this Instant Pot Broccoli Cheddar Soup is some kid’s “wow” moment for broccoli.
This creamy and cheesy soup is delicious and if this is the way to get your child to eat vegetables, well then that is great! I can already see my daughter being a little hesitant when it comes to trying green things. But, she LOVES to dip things in other things. So, maybe this soup is a dip at first, and then later on, it becomes a soup. And then hopefully that opens up the doors for plain broccoli one day. I’m all for little steps, especially when it comes to trying new things.
You can make this soup in the Instant Pot or on the Stove Top
I have provided both sets of instructions below to make Instant Pot Broccoli Cheddar Soup. Either way, this soup will come out delicious.
If you like this recipe, you may also like:
Instant Pot Creamy Celery Root Soup
Instant Pot Broccoli Cheddar Soup
Equipment
- Instant Pot or Large Soup Pot
- Immersion Blender
Ingredients
- 4 Cups Frozen Broccoli Florets Fresh can also be used
- 12 oz Shredded Cheddar Cheese
- 15oz Can Sliced Carrots or 2 Cups Sliced Carrot
- 1/2 Onion Sliced
- 1 Shallot, Sliced or 2-3 Cloves of Garlic
- 1 Cup Heavy Cream plus a little bit more
- 3.5 Cups Chicken Broth
- Arrowroot Flour, Tapioca Flour, or Cornstard optional
- Oil for Sauteeing
Instructions
Instant Pot Instructions
- Hit Saute on your Instant Pot, add 1 tbsp of oil, and let the pot heat up.
- Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
- Add Broccoli Florets, Chicken Broth, and Cream to the instant pot and then bring to a boil.
- Turn off your Instant Pot, put the lid on and make sure the vent is in the "sealed" position. then cook the soup on High Pressure for 5 minutes!
- Once the timer goes off, let the soup naturally release for 5 minutes
- Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
- Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
- Slowly add the cheese to the instant pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
- Add the reserved broccoli florets back in the instant pot, and serve immediately.
Stove Top Instructions
- Add 1 tbsp of oil to a large pot.
- Add Carrots, Onions, and Shallot and saute until the onions and shallots are translucent and starting to get some color on them.
- Add Broccoli Florets, Chicken Broth, and Cream to the pot and then bring it to a boil.
- Cover it and let is simmer for 35 minutes or until the broccoli florets are soft.
- Use an immersion blender and blend the contents of the pot until super creamy. Alternately, you can add it to a vitamix. If you prefer your soup to be chunky, then you can remove some broccoli florets before your blend the soup and then add them back afterwards.
- Combine cheese with 1tsp of arrowroot flour, tapioca flour, OR cornstarch in a bowl and mix it around. This step is optional but will ensure the cheese melts without clumping.
- Slowly add the cheese to the pot and stir continuously. Keep a small amount of cheese to the top each bowl of soup. Optional: add a little bit more cream and stir.
- Add the reserved broccoli florets back in the instant pot, and serve immediately.
Not sure that this soup is the poster soup for healthy eating but it tastes soooo good!