Instant Pot Broccoli Cheese Soup For Quick Weeknight Dinners

Enjoy the creamy delight of Instant Pot Broccoli Cheese Soup, a perfect blend of cheddar and fresh vegetables quickly cooked to perfection.

Instant Pot Broccoli Cheese Soup Recipe

This dish, rich in creamy flavors accentuated by a touch of garlic, features easily accessible ingredients like fresh broccoli florets, heavy whipping cream, and shredded cheddar for a comforting meal that's both satisfying and simple to prepare. The Instant Pot ensures that everything cooks to creamy perfection in just minutes, making this soup an ideal choice for any day of the week.

INGREDIENTS

• 4 cups chopped broccoli florets
• 3 cups shredded cheddar cheese
• 2 cups heavy whipping cream
• 1.5 cups diced onions (½ onion)
• 1 cup diced carrots (3 carrots)
• 1 cup diced celery (3 stalks)
• 5 cloves garlic, minced
• 2 tablespoons salted butter
• salt and pepper, to taste

INSTRUCTIONS

• Sauté Vegetables: Select sauté mode on the pressure cooker for medium heat. Add butter and stir until melted.
• Add diced onions, carrots, and celery, cooking for about 5 minutes until onions are soft, stirring frequently. Turn off sauté mode.
• Pressure Cook: Add chopped broccoli and 2 cups of water (Note 5), and stir.
  Secure the lid and seal the vent. Cook for 5 minutes at high pressure, immediately followed by quick pressure release.
• Stir In Dairy: Uncover, select sauté mode, and stir in heavy whipping cream and garlic.
• Gradually add shredded cheddar cheese, stirring in until melted and well mixed. Turn off sauté mode.
• Serve: Add salt and pepper to taste — I usually add at least ½ teaspoon of table salt. Serve or save for later.

Serving Suggestions

• Jalapeño Cornbread
• Garlic Knots
• Caesar Salad.
• Parmesan Crisps

Tips and Tricks:

• To save time, consider using pre-chopped broccoli florets and a container of mirepoix (pre-diced carrots, onions, and celery) from the grocery store.
• If aiming for a lighter version of the soup, some readers have had success substituting heavy whipping cream with half and half or reducing the amount of cream. Experiment to find your preferred balance of creaminess and caloric content.
• If you prefer a thicker soup, using an immersion blender to puree some (or all) of the soup can achieve your desired consistency.
• You can easily double the ingredients if feeding a larger crowd, but the pressure cooking time remains the same. Ensure your Instant Pot can accommodate the increased volume.