Instant Pot Broccoli Cheddar Soup

Learn how to make Instant Pot Broccoli Cheddar Soup! This Easy Broccoli Cheese Soup is a cheese-lovers dream. Thick, creamy rich soup bursting with layers of umami flavors. Deliciously satisfying & comforting to eat. Perfect with a warm toasted Golden Grilled Cheese!

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How to Cook Broccoli Cheddar Soup?

Broccoli Cheddar Soup is a kid-friendly, vegetarian soup that’s hearty, flavorful & deliciously comforting to eat.

Ingredients: Mainly made with common pantry ingredients like broccoli, cheddar cheese, veggies, aromatics, milk, and unsalted chicken stock. We like to add our favorite Red Boat Fish Sauce for an umami boost, but it’s totally optional.

Flavor & Texture: Cheese-lovers, this is for you! It’s aromatic, cheesy, savory-umami, rich, & satisfyingly creamy, smooth & thick. Our optional fish sauce significantly cuts down the cheddar cheese’s sharp aftertaste, plus adding an extra layer of flavor.

Cooking Time: You can easily make this delicious soup from start to finish in less than an hour!

Equipment: Besides an Instant Pot, an Immersion Hand Blender is a very handy tool to help you blend the broccoli cheddar soup into a smooth consistency. If you want an ultra-smooth consistency, you can use a fine-mesh strainer to strain the already smooth soup. So this is an optional step.

Difficulty – Easy: This broccoli cheddar soup is really easy to prepare and cook with some common ingredients, basic cooking skills, & basic equipment. We’re using several techniques to build flavors & add depths to this Broccoli Cheddar Soup Recipe. This includes sauteing the aromatics & veggies; adding umami flavors with high-quality fish sauce; using 2 types of freshly grated cheese; adding some broccoli florets near the end.

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Cooking Tips for Broccoli Cheddar Soup in Instant Pot

1. How to Avoid Graininess in Broccoli Cheddar Soup?

Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results. It’ll be more work, but it’ll be worth it! 🙂

2. Why Use Fish Sauce?

Red Boat Fish Sauce

Fish Sauce is an optional ingredient in this recipe. If you don’t want to use it, you can skip it. Your Instant Pot Broccoli Cheddar Soup will still taste great! 🙂

However, for this recipe, the fish sauce helps balance & add depths and layers of flavors to the overall flavor profile while cutting down the cheddar cheese’s sharp aftertaste.

Don’t worry! High-Quality fish sauce doesn’t make the soup tastes fishy at all! Avoid using a poor-quality fish sauce because it may not taste good.

Step-by-Step Guide: Instant Pot Broccoli Cheddar Soup

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Prepare ingredients for cooking Broccoli Cheddar Soup in Instant Pot:

broccoli cheddar soup ingredients

Use Freshly Grated Cheese: This Broccoli Cheddar Soup will yield much better results if you use freshly grated cheese instead of pre-shredded cheese.

broccoli florets

Tools for Instant Pot Broccoli Cheddar Soup

Saute Veggies in Instant Pot

First, press “Saute” button to “Sauté Normal” function to heat up Instant Pot Pressure Cooker.

It’ll switch to “ON” on the screen.

Instant Pot Saute

*Note: Make sure Instant Pot is as hot as it can be to induce a Maillard reaction.

Wait until it says “HOT” on the screen.

Add 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in Instant Pot. Ensure to coat oil & butter over the whole bottom of the pot.

Add chopped onions to Instant Pot.

Lightly season with kosher salt and freshly ground black pepper.

Then, saute onions for roughly 2 minutes until softened but not browned.

saute onions

Add chopped garlic in Instant Pot, then saute until fragrant (~30 seconds).

Add in about 16 broccoli florets, then saute until it smells earthy (~90 seconds).

saute broccoli

Then, add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard.

Finally, give all the veggies a few quick stirs.

Deglaze Instant Pot

Pour ½ cup (125ml) unsalted chicken stock in Instant Pot.

Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

deglaze

Pressure Cook Broccoli Soup

Now, add the remaining broccoli, 2 tbsp (30ml) fish sauce, and 2 ½ cups (625ml) unsalted chicken stock in Instant Pot.

*Fish Sauce: The fish sauce helps balance & add depths to the overall flavor profile. Don’t worry! It won’t make the soup tastes fishy at all. 🙂

broccoli soup instant pot

With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.

  • Pressure Cooking Method: Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes

After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.

Grate Cheddar Cheese

While the broccoli soup is pressure cooking, freshly grate the cheddar cheese.

freshly grated cheddar cheese

Blend Broccoli Soup

In a bowl, reserve 16 – 18 broccoli florets.

First, pour 2 cups (500ml) whole milk in Instant Pot to slightly cool down the broccoli soup.

add milk

Then, blend the broccoli soup into a smooth consistency with an Immersion Hand Blender.

blend broccoli soup

*Optional Smoothness Pro Tip: Strain the creamy broccoli soup over a fine mesh strainer for maximum smoothness.

Add & Melt Cheddar Cheese

With a wooden spoon, add a handful of grated cheddar cheese at a time, then stir constantly until the cheese fully melts into the soup.

broccoli cheddar soup in Instant Pot

Taste and adjust accordingly because you may not need all the cheddar cheese.

Add the reserved broccoli florets into the broccoli cheese soup, then break them down a little with a wooden spoon.

Taste the Instant Pot broccoli cheddar soup, then season with salt & ground black pepper.

Serve Instant Pot Broccoli Cheddar Soup

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Serving Suggestions: Just like our Creamy Tomato Basil Soup Recipe, this will be a really good soup to serve to your favorite guests with Mom’s Grilled Cheese Sandwich on the side.

Instant Pot Broccoli Cheddar Soup

Easy to make Instant Pot Broccoli Cheddar Soup (Broccoli Cheese Soup) is a cheese-lovers dream. Thick, creamy rich soup bursting with layers of umami flavors. Deliciously satisfying & comforting to eat. Perfect with a warm toasted Golden Grilled Cheese!

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Ingredients

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Instructions

  • Saute Veggies: Heat up Instant Pot using Sauté Normal Function. Wait until the indicator says HOT. Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in Instant Pot. Ensure to coat oil & butter over whole bottom of the pot. Add in chopped onions, then lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not browned. Add in chopped garlic, then saute until fragrant (~30 seconds). Add in about 16 broccoli florets, then saute until it smells earthy (~90 seconds). Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard. Give it a few quick stirs.
  • Deglaze Instant Pot: Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
  • Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2½ cup (625ml) unsalted chicken stock. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 10 minutes. After 10 minutes, carefully release the remaining pressure by turning the Venting Knob to Venting position.
  • Grate Cheddar Cheese: While the soup is pressure cooking, freshly grate the cheddar cheese.
  • Blend & Create Broccoli Soup: In a bowl, reserve 16 – 18 broccoli florets. Pour in 2 cups (500ml) whole milk to slightly cool down the broccoli soup. Blend broccoli soup into a smooth consistency with an immersion hand blender. *Optional Smoothness Tip: Strain the broccoli soup over a fine mesh strainer for maximum smoothness.
  • Add & Melt Cheddar Cheese: With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts. Taste and adjust accordingly as you may not need all the cheddar cheese. Add in the reserved broccoli florets and break them down a little with wooden spoon. Taste the soup, then season with salt & ground black pepper.
  • Serve: Enjoy immediately with some golden grilled cheese sandwiches on the side.

Notes

Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results.
Fish Sauce (Optional): Fish sauce is an optional ingredient that helps balance & adds depths to the overall flavor profile by cutting down the cheddar cheese’s sharp aftertaste. Using high-quality fish sauce won’t make the soup tastes fishy at all.
*Rate Recipe: If you’ve tried the recipe, don’t forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition

Calories: 445kcal | Carbohydrates: 25g | Protein: 24g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 949mg | Potassium: 794mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4625IU | Vitamin C: 115.1mg | Calcium: 586mg | Iron: 1.8mg
Instant Pot Broccoli Cheddar Soup is an easy Instant Pot soup recipe. Thick, creamy, rich Broccoli Cheese Soup is bursting with layers of umami flavors. Perfect with a toasted Golden Grilled Cheese!

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