Creamy Instant Pot Broccoli Cheddar Soup

I absolutely adore a warm, creamy bowl of soup, especially when it’s chilly outside. It’s just one of those comforting foods that makes everything feel a little bit better. That’s why I’m so excited to share this recipe for Creamy Instant Pot Broccoli Cheddar Soup. Trust me, it’s rich, cheesy, and will have your taste buds singing! Let’s dive into how to make this deliciousness in your Instant Pot.

What Is Creamy Instant Pot Broccoli Cheddar Soup?

Creamy Instant Pot Broccoli Cheddar Soup is not just another soup; it’s a warm hug in a bowl. This soup combines fresh or frozen broccoli, carrots, fragrant garlic, and sharp cheddar cheese to create a creamy, satisfying dish that’s perfect for lunch or dinner. The Instant Pot makes it incredibly quick to whip up, so you can enjoy all that rich flavor without spending hours in the kitchen!

Ingredients Overview for Creamy Instant Pot Broccoli Cheddar Soup

Here’s what you will need to create this delightful soup. Each ingredient plays an important role in bringing out flavors, making the whole dish feel cozy and hearty.

Broccoli: Fresh or frozen, this is the star of the soup! Broccoli provides a wonderful texture and nutrients.
Carrots: These add a subtle sweetness that balances the savory ingredients perfectly.
Onion: Chopped onions bring depth and a little zing.
Garlic: For that aromatic kick and robust flavor.
Vegetable broth (or chicken broth): The liquid base of your soup, which you can swap for vegetable broth if you prefer a vegetarian option.
Heavy cream (or half-and-half): Creates that creamy richness that makes every spoonful delightful.
Cheddar cheese (sharp): The key to a cheesy goodness. Sharp cheddar really amplifies the flavor profile.
Salt: Just a pinch for seasoning.
Pepper: Adds a bit of heat to the dish.
Nutmeg: A secret ingredient that gives an unexpected warmth.
Butter: Used for sautéing those fragrant onions and garlic to perfection.

Step-by-Step Instructions for Creamy Instant Pot Broccoli Cheddar Soup

Ready to whip this up? Here’s how to make your Creamy Instant Pot Broccoli Cheddar Soup!

Chop the Broccoli, Carrots, and Onion: Start by cutting your broccoli, carrots, and onion into bite-sized pieces. I like to make them small for a smoother texture when the soup is blended.
Sauté the Onions and Garlic: Set your Instant Pot to sauté mode and add a dollop of butter. Once it’s melted, toss in the chopped onions and minced garlic. Sauté until fragrant and golden—about 3-4 minutes.
Add in Chopped Vegetables: Stir in your chopped broccoli and carrots, mixing everything together so it is well coated with that buttery goodness.
Pour in the Broth and Seasonings: Add the vegetable broth (or chicken broth), followed by salt, pepper, and a dash of nutmeg. Stir it up good to combine all the flavors.
Pressure Cook: Close the lid on your Instant Pot and set it to high pressure for 5 minutes. It’s so exciting to see the steam build up!
Quick Release: Once the time is up, carefully do a quick release of the pressure. Be cautious of the steam—it can be hot!
Blend: Use an immersion blender to pureé the soup to your desired smoothness. If you like a little texture, just blend partially.
Mix in Cream and Cheese: While the soup is still warm, pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir until everything is melted and creamy.

Serving Suggestions

You can serve this soup piping hot in bowls, but why stop there? For a special touch, sprinkle some extra cheddar on top or add croutons for that perfect crunch. Pair it with a warm crusty bread or a light salad for a complete meal. If you’re feeling fancy, a drizzle of olive oil could make your soup look even more appealing!

Tips For The Perfect Creamy Instant Pot Broccoli Cheddar Soup

Use fresh broccoli if you can: It gives a fresh taste, but frozen works just fine as well.
Don’t skip the nutmeg: Just a pinch really lifts the flavors without being overwhelming.
Adjust the creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream.
Consider different cheeses: You can experiment with a blend of cheeses to find your perfect flavor combo!

Q&A Section

1. Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well and saves a bit of prep time.

2. Can I make this soup dairy-free?
Yes! You can swap the heavy cream with coconut milk and use a dairy-free cheese blend.

3. How long does the soup last in the fridge?
It should last about 3-4 days in an airtight container.

4. Can I add other vegetables?
Of course! Feel free to throw in some spinach or peas for added nutrition and variety.

Why You’ll Love It

This Creamy Instant Pot Broccoli Cheddar Soup is everything you want in one bowl: creamy, cheesy, and oh-so-comforting. It’s especially great for a busy weeknight since the Instant Pot makes it super quick to prepare! Plus, it’s a wonderful way to sneak in some veggies, and who doesn’t love that?

Recipe Development Journey

Oh, boy, let me tell you, I faced my fair share of challenges when coming up with this soup! The first time I made it, I accidentally added too much nutmeg, and it tasted like a holiday candle. But after a few tweaks and perfecting those sauté moments, I nailed it! Seeing that creamy consistency and smelling the savory onions and garlic was worth the trial and error. When my family devoured it, I knew I had created something special!

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