Instant Pot Broccoli Cheddar Soup
A creamy broccoli and cheddar soup made with broccoli, carrots, and cheese. Ready in under an hour with tender vegetables and a smooth, rich texture.
Ingredients
Method
Completed steps 0
Switch the Instant Pot to sauté mode and melt 2 tbsp butter. Cook the diced onion and minced garlic for 2 minutes.
Add the broccoli, carrot, black pepper, red chili flakes, salt, and broth. Stir to combine. Press Cancel and seal the lid with the vent in sealing position.
Cook on high pressure for 5 minutes.
When the timer beeps, allow pressure to release naturally. Open the lid.
While pressure releases, melt 2 tbsp butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until no raw flour taste remains. Gradually whisk in the milk until you reach a smooth, thick consistency.
Pour the roux into the Instant Pot and stir continuously. Gradually add the grated cheddar cheese, stirring until fully melted.
Switch to sauté mode and simmer for a couple of minutes.
Ladle into bowls and serve with crusty bread, garnished with extra cheese, black pepper, or red chili flakes as desired.
Notes
The roux can be made while the pot depressurizes naturally, saving active time.
Sharp cheddar provides more robust flavor than mild; adjust cheese amount to taste preference.
Soup keeps refrigerated up to 4 days; reheat gently on stovetop with a splash of milk if needed.
Calories: 446 kcal · Carbs: 18 g · Protein: 21 g · Fat: 33 g · Sodium: 560 mg · Fiber: 3 g · Sugar: 7 g
Adapted from pipingpotcurry.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.