This delicious, rich and thick Instant Pot Broccoli Cheddar Soup is full of flavor and perfectly cooked veggies. It's gluten-free and takes only 20 minutes to be ready!
Keyword broccoli cheddar soup Instant Pot, broccoli soup instant pot, instant pot broccoli cheddar soup, Instant Pot broccoli soup, Instant Pot Cheddar Broccoli Soup
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1carrotgrated or finely diced
1largebroccoli head(about ¾-1 pound) - cut into florets
1zucchinioptional - sliced
1 quart(1 liter)vegetable or chicken stock
⅛teaspoonground black pepper
2cupswarm whole milk
On the Instant Pot press on SAUTÉ (on normal) and melt the butter. Add the diced onion and carrot, and sauté for a few minutes.
Switch off the sauté setting, and add broccoli, zucchini (if using), stock, bay leaves, salt and pepper.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, let it naturally release the steam for 5 minutes then do a quick release.
Carefully remove the lid, pour in the milk, and add the cheddar. Stir until the cheese is completely melted, and everything is well combined. Have a taste and adjust seasonings to your preference.
If you want a thicker soup, press on the SAUTÉ setting and add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water). Mix that in, and stir until the soup is nice and thick.
Ladle into soup bowls, serve with extra cheddar cheese and crusty bread.
The zucchini is totally optional, but it's a great way to sneak in some extra veg. You can also add more carrots if you like.
Feel free to add moreseasonings for example ¼ teaspoon of paprika, ½ teaspoon of garlic powder, or anything that you like.
This recipe can be made vegetarian by substituting cheddar cheese with vegetarian cheese, and adding vegetable broth instead of chicken broth.
Skim milk can be used instead of whole milk, but it won't be as satisfying as the original recipe. Almond milk, oats milk, rice milk or coconut milk can also be used in this recipe.
You can use broccoli florets as well as stems to make this soup.
Fresh broccoli can be substituted by frozen broccoli. And you don't need to change the cooking time. It will only take the Instant Pot a bit longer to come to pressure.
Frozen broccoli and cauliflower mix works well for this recipe too.
Use warm milk in this recipe to avoid having curdled milk.
Have a taste and adjust seasonings to your preference before serving the soup.
You can easily double this recipe by doubling the ingredients and enjoying it with your invitees or storing for later. But make sure you have at least a couple of inches free at the top of your Instant Pot, so it can reach pressure. Keep the same cooking time.