Instant Pot Broccoli Cheddar Soup Recipe
A creamy and comforting Instant Pot Broccoli Cheddar Soup that is quick and easy to prepare, featuring fresh broccoli, tender potatoes, and sharp cheddar cheese, perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Vegetables
- 2 medium broccoli florets (cut into florets)
- 1 russet potato (peeled and diced)
- 2 garlic cloves (roughly chopped)
- 1/2 cup shredded carrot
Liquids
- 3 1/2 cups broth and water combined (use 1:1 ratio)
Dairy & Spices
- 1/2 cup grated cheddar cheese
- 1 tsp black pepper
- Salt to taste
Instructions
- Add Ingredients: Place the broccoli florets, diced potato, and roughly chopped garlic cloves into the Instant Pot.
- Add Liquids and Cook: Pour in the broth and water mixture, stirring to combine. Close the lid and set the Instant Pot to manual high-pressure mode for 3 minutes. After cooking, allow a natural pressure release for 5 minutes, then perform a quick manual pressure release to release any remaining pressure.
- Blend Soup: Use a hand blender directly in the pot to blend the soup until smooth and creamy.
- Finish and Season: Stir in the grated cheddar cheese, shredded carrot, salt, and black pepper until the cheese melts and the soup is well combined.
- Serve: Ladle the soup into bowls and serve warm, ideally with toasted bread on the side for a satisfying meal.
Notes
- For a smoother texture, blend the soup until completely pureed or leave a few chunks for added texture.
- Use low-sodium broth if you prefer to control the saltiness more precisely.
- Shredded carrot adds a subtle sweetness and extra nutrition.
- This recipe can be customized with additional spices such as smoked paprika or a pinch of nutmeg for depth of flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
