Instant Pot Broccoli Cheddar Soup

5 from 5 votes

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a fast way to make the classic you know and love. This soup recipe will quickly become a favorite as it is hearty enough to make a meal out of.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 551kcal

Author: Lisa Longley

Ingredients

4 cups broccoli florets cut into small bite sized pieces (372 grams)
1/2 yellow onion diced small
2 cups shredded carrots (220 grams)
3 cups chicken stock or vegetable stock, divided (680 grams or 709.8 ml)
1 teaspoon kosher salt (if using table salt, start with half)
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 tablespoon unsalted butter (42.4 grams)
1/3 cup all purpose flour (40 grams)
1 cup half and half (236.6 ml)
2 cups shredded cheddar cheese (see note) (226 grams)

Instructions

Combine the broccoli, onion, shredded carrots, 2 1/2 cups chicken stock, salt, pepper, and nutmeg in the Instant Pot. Close and make sure the valve is set to sealing.
4 cups broccoli florets, 1/2 yellow onion, 2 cups shredded carrots, 3 cups chicken stock, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon nutmeg
Set the Instant Pot to manual, high pressure for 5 minutes. Allow the pressure cooker to come to pressure. After the time counts down, use a quick pressure release to relsease the pressure. Once the float valve drops, open the pressure cooker.
While the soup is cooking in the Instant Pot, in a small saucepan on the stove top, melt the butter. Slowly whisk in the flour. Add 1/2 cup chicken stock very slowly to the sauce pan whisking it in as you go. Add just a few tablespoons at a time, only adding more once it is absorbed. The more you add the faster you can go; the whole process should take less than a minute.
3 cups chicken stock, 3 tablespoon unsalted butter, 1/3 cup all purpose flour
Then very slowly whisk in the half and half. Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
1 cup half and half, 2 cups shredded cheddar cheese (see note)
Add the cheese sauce to the finished soup in the Instant Pot and stir it in to combine.
After it is fully combined, serve and enjoy!

Video

Notes

Cheddar cheese shredded off the block (rather than store-bought shredded) works best in this recipe.

Nutrition