Instant Pot Broccoli Cheddar Soup
Reminiscent of Panera Bread's broccoli cheddar soup, this pressure cooker version has chopped broccoli, shredded carrots, and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
Reminiscent of Panera Bread's broccoli cheddar soup, this pressure cooker version has chopped broccoli, shredded carrots, and celery simmered in a velvety smooth cheese sauce. I believe this version is just as good or better than you could order at any restaurant! Try it for dinner this week.
- 1/4 cup butter
- 2 cups milk
- 1/2 tsp salt
- 1 medium yellow onion diced
- 1/4 cup flour
- 1 tbsp butter
- freshly ground pepper to taste
- 2 or 3 celery ribs diced
- 2 or 3 carrots, match-stick style or grated or diced
- 4 cups coarsely chopped fresh broccoli florets
- 3 cups chicken broth (or 3 cups of water and 3 tsp of be
- 1 (8 oz) block of sharp cheddar grated
- optional: cornstarch and water
- Carbohydrate 12.2676931419535 g
- Cholesterol 33.4192708681875 mg
- Fat 12.2176284989067 g
- Fiber 0.449880567476485 g
- Protein 2.96177562728868 g
- Saturated Fat 7.57661595241733 g
- Serving Size 1 1 1/2 cups of soup (123g)
- Sodium 101.141311213421 mg
- Sugar 11.817812574477 g
- Trans Fat 0.980836653775287 g
- Calories 167 calories
Step-by-step
- Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter.
- When the butter is melted add in the diced onion. Saute for 3 minutes.
- Add in the celery, carrots, broccoli and chicken broth.
- Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
- While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
- When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
- Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens.
- Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper.
- If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
- Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.
My Favorite Weeknight Comfort Food: Instant Pot Broccoli Cheddar Soup
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to spend my precious evening hours on is slaving over a hot stove. That's why I've become a huge fan of my Instant Pot – it's a lifesaver! It's drastically reduced my cooking time, and allows me to create hearty, flavorful meals without sacrificing quality or flavor. This Instant Pot Broccoli Cheddar Soup is a perfect example of how this magical appliance has transformed my weeknight dinners.
This recipe is inspired by the creamy, cheesy goodness of Panera Bread’s broccoli cheddar soup, a personal favorite of mine. But let’s be honest, trips to Panera can be expensive and time-consuming. This recipe allows me to recreate that same satisfying taste at home, in a fraction of the time, and for a fraction of the cost. The best part? It's so easy, even my kids can help with the prep work (chopping veggies is a surprisingly fun activity for them!).
The soup itself is incredibly versatile. You can adjust the amount of cheese to your liking, and feel free to experiment with different types of cheese. A blend of cheddar and Gruyère would be divine! You can also add other vegetables, such as mushrooms or potatoes, for extra depth of flavor and nutrition. The creamy texture comes from a simple roux (a mixture of butter and flour) which thickens the broth beautifully. And because the Instant Pot does all the heavy lifting, the result is a luxuriously creamy, intensely flavorful soup that's ready in under 20 minutes – talk about a busy weeknight win!
Beyond its ease and deliciousness, this soup is also a great source of nutrients. Broccoli is packed with vitamins and antioxidants, while carrots and celery contribute essential vitamins and fiber. This means I’m not just feeding my family a delicious meal; I'm also ensuring they're getting a good dose of important nutrients. And as a busy woman, that’s a huge win for me.
The pressure cooking method not only shortens the cooking time dramatically but also enhances the flavor of the vegetables. The broccoli remains tender-crisp, perfectly complementing the creamy cheese sauce. I often double the recipe to have leftovers for lunch throughout the week, further optimizing my time. There’s nothing more satisfying than knowing I have a healthy and delicious meal waiting for me in the fridge, ready to be reheated in a matter of minutes.
This recipe has become a regular staple in our household. It's a crowd-pleaser, guaranteed to satisfy even the pickiest eaters. It’s comforting, satisfying, and a perfect example of how simple, efficient cooking can still be incredibly delicious. So if you're looking for a quick, easy, and flavourful weeknight meal, give this Instant Pot Broccoli Cheddar Soup a try. You won't regret it!
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- Use different types of broth for different flavor profiles. Vegetable broth works well for a vegetarian option.
- Add cooked sausage or bacon for a heartier soup.
- Top with croutons, bacon bits, or fresh herbs for extra flair.
- If you don't have an Instant Pot, you can easily adapt this recipe for the stovetop. Just simmer the vegetables in the broth until tender, then proceed with the cheese sauce.
This soup is more than just a recipe; it's a testament to the power of efficient cooking and the importance of nourishing our families with delicious, healthy meals, even on the busiest of days. Happy cooking!
