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–+ servings

Broccoli Cheddar Soup - Instant Pot, Stove Top

Jyoti Behrani
This Broccoli Cheddar Soup is a easy one-pot recipe ready in under 30 minutes and is better than any take out!!! Creamy comfort in a bowl, perfect for winter nights.
5 from 7 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine American
Servings 6
Calories 416 kcal

Ingredients
  

  • 4 cups broccoli, coarsely chopped (around 24 oz)
  • ¾ cup carrot, medium shredded
  • 8 oz block, extra sharp cheddar cheese, grated
  • 3 cups broth
  • 1 cup heavy cream
  • 2 tablespoon oil
  • 2 tablespoon butter
  • 1 tablespoon garlic, finely minced
  • ¼ cup flour (For gluten-free see the recipe notes)
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly crushed black pepper
  • pinch of nutmeg
  • salt to taste

Instructions
 

Instructions for Instant Pot Cooking:

  • Turn on Instant Pot on saute mode (high). When it displays "HOT" add oil, butter. When butter melts, add garlic, saute for 30 seconds. Add flour, saute for 2-3 minutes.
    Note: For gluten-free, see the recipe notes.
  • Whisk in broth, making sure there are no lumps in the mixture.
  • Add broccoli, carrots, garlic powder, nutmeg. Mix well. Cover the Instant pot and lock the lid. Make sure valve is in "sealing". Note: Using a cheese grater, fine grate nutmeg couple of time.
  • Set Instant Pot on Manual/Pressure Cook mode (high) for 0 minutes. Let pressure release naturally, around 5 minutes.
    Note: "ZERO" minutes is NOT a typo!!
  • After 5 minutes, move the valve to "venting", carefully open the lid. Set Instant Pot to saute mode (high), let the soup come to a gentle boil. Turn off Instant Pot.
  • Add cream, cheddar cheese, crushed black pepper, mix well. Let the cheese melt completely, around 5 minutes. Adjust the seasoning - salt & pepper to taste.
  • Ladle into bowl and garnish with some extra cheese and serve!

Notes

  1. How to make Broccoli Cheddar Soup gluten-free? - checkout the discusion earlier in the post.
  2. Tips  - checkout the discussion earlier in the post.
  3. Reheat the soup on a low heat. Dairy(cream, cheese) if heated on high heat, might start to separate, leaving with an undesirable texture.
  4. How to store and freeze the soup?-checkout the discussion earlier in the post.
  5. Instructions for Stove Top Cooking: Follow the same recipe, except instead of pressure cooking, bring the mixture to a boil, reduce the heat cover and cook for 3-5 mins or until veggies are soft. Rest is same as Instant pot.

Nutrition

Nutrition Facts
Broccoli Cheddar Soup - Instant Pot, Stove Top
Amount per Serving
Calories
416
% Daily Value*
Fat
 
36
g
55
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
93
mg
31
%
Sodium
 
789
mg
34
%
Potassium
 
313
mg
9
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
4367
IU
87
%
Vitamin C
 
54
mg
65
%
Calcium
 
328
mg
33
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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KEYWORD

broccoli cheddar soup