Imagine diving into a bowl of velvety, cheesy goodness that takes less than 30 minutes to prepare - without sacrificing an ounce of flavor! This Instant Pot Broccoli Cheddar Soup is about to become your new weeknight dinner hero, transforming humble broccoli and cheese into a restaurant-worthy comfort food that will have your family begging for seconds. Get ready to revolutionize your soup game with this incredibly simple, mind-blowingly delicious recipe that proves gourmet meals can be ridiculously easy to create.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 cups broccoli florets
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion into small pieces and set it aside. Rinse the broccoli florets under cold water and drain them well.
- Set your Instant Pot to the 'Sauté' mode. Once it’s hot, add a splash of olive oil (optional) and the chopped onion. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Add the broccoli florets to the pot with the sautéed onions. Stir them together for a minute to combine the flavors.
- Pour in the 3 cups of vegetable broth. Ensure that the broccoli and onions are submerged in the broth. Season with salt and pepper to taste.
- Close the lid of the Instant Pot and make sure the valve is set to the sealing position. Select the 'Manual' or 'Pressure Cook' setting and set the timer for 5 minutes.
- Once the cooking time is complete, carefully perform a quick release by turning the valve to the venting position to release the steam. Be cautious of the hot steam as it escapes.
- After all the steam has been released and the pressure indicator has dropped, open the lid. Use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Mix well until the cheese is melted and the soup is creamy. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve the broccoli cheddar soup hot, garnished with extra cheese or a sprinkle of black pepper if desired. Enjoy your delicious and comforting Easy Instant Pot Broccoli Cheddar Soup!
Tips
- For maximum flavor, use freshly shredded cheddar cheese instead of pre-packaged - it melts more smoothly and tastes richer.
- Don't skip the quick sauté of onions; this step builds a deep, complex flavor base for your soup.
- When blending, leave some broccoli chunks for texture if you prefer a more rustic soup.
- Use low-sodium vegetable broth to control the salt level in your final dish.
- For a lighter version, you can substitute half-and-half for heavy cream, though the soup will be slightly less creamy.
- Ensure your immersion blender is fully submerged when blending to prevent splattering.
- Garnish with extra cheese, croutons, or a sprinkle of fresh herbs to elevate the presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
