Description
Creamy and delicious, this Instant Pot Broccoli Cheddar Soup is a comforting dish that’s perfect for a cozy meal. Made with fresh broccoli, sharp cheddar cheese, and a hint of Dijon mustard, this soup is a flavorful delight that comes together quickly in the Instant Pot.
Ingredients
Scale
Fresh Broccoli Cheddar Soup:
- 4 cups fresh broccoli florets, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken or vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 cup half-and-half or heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- Chopped fresh chives for garnish
Instructions
- Sauté Vegetables: Set the Instant Pot to sauté mode and melt the butter. Add diced onion and carrots and sauté until softened. Add garlic and cook until fragrant.
- Add Flour and Broth: Sprinkle flour over the veggies and stir well. Pour in the broth, stir until smooth, and add broccoli, Dijon mustard, smoked paprika, salt, and pepper.
- Cook: Cancel sauté mode, secure the lid, and cook on manual high pressure for 5 minutes. Perform a quick release.
- Blend and Add Cheese: Use an immersion blender to blend the soup until smooth. Stir in half-and-half and cheddar cheese until melted and creamy.
- Adjust and Serve: Taste and adjust seasoning. Serve warm, garnished with fresh chives and extra cheese if desired.
Notes
- For extra flavor, add a splash of hot sauce or Worcestershire sauce.
- To make it vegetarian, use vegetable broth and ensure your cheddar is vegetarian-friendly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
