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Instant Pot Broccoli Cheddar Soup Recipe

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4.3 from 22 reviews

This comforting Instant Pot Broccoli Cheddar Soup combines tender cauliflower, vibrant broccoli, and creamy cheddar cheese for a rich and flavorful meal. Prepared quickly using the Instant Pot, this soup is perfect for busy days, featuring a smooth blend of vegetables with a subtle kick from spices and a creamy finish from Greek yogurt and Nutpods.

Ingredients

Soup Base

  • 2 tbsp olive oil
  • 1 cup diced onion
  • 3 cloves minced garlic
  • 2 cups cauliflower florets
  • 4 cups chicken broth, divided (or veggie broth if preferred)
  • 1.5 tsp salt, more to taste
  • ½ tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • ½ tsp cayenne
  • 1 tbsp dijon mustard

Vegetables

  • 5 cups broccoli florets, bite-sized
  • 1 cup matchstick carrots

Finishing Ingredients

  • ½ cup plain Greek yogurt
  • ¼ cup Original Nutpods or half & half
  • 1 cup shredded cheddar cheese

Instructions

  1. Saute aromatics: Turn the Instant Pot to Saute mode and add the olive oil. Heat for 1 minute. Add the diced onion and minced garlic, then saute for 4-5 minutes until softened and fragrant.
  2. Add base ingredients: Stir in the cauliflower florets, 3 cups of the chicken broth (reserve 1 cup for later), salt, pepper, paprika, onion powder, cayenne, and dijon mustard. Mix well to combine the flavors.
  3. Pressure cook: Close and lock the Instant Pot lid, turn the vent to sealing, and cook on manual high pressure for 2 minutes. Once done, manually release the pressure carefully.
  4. Blend the soup: Transfer the contents of the pot to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy.
  5. Simmer vegetables: Return the blended soup to the Instant Pot if transferred. Switch back to Saute mode. Add the reserved 1 cup broth, broccoli florets, and matchstick carrots. Let them simmer and cook for 7-10 minutes until the broccoli is tender but still vibrant.
  6. Add creamy finishing touches: Turn off the heat and let the soup cool slightly to prevent cheese from curdling. Stir in the Greek yogurt, Nutpods (or half & half), and shredded cheddar cheese until they melt smoothly into the soup.
  7. Season and serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the soup warm and enjoy a hearty, cheesy broccoli experience.

Notes

  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Use an immersion blender for easier blending in the pot without transferring hot soup.
  • Let the soup cool slightly before adding cheese and yogurt to avoid curdling.
  • You can substitute Nutpods with half & half or cream for a richer texture.
  • Adjust cayenne pepper to control the heat level as desired.
  • The soup can be made on stovetop following the same ingredient and cooking sequence if Instant Pot is not available.

Find it online: https://recipethrive.com/instant-pot-broccoli-cheddar-soup-recipe/