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instant pot broccoli cheddar soup
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5 from 2 votes

Instant Pot Broccoli Cheddar Soup

Our Instant Pot Broccoli Cheddar Soup is a creamy, cheesy, delicious bowl of comfort food ready in about 30 minutes.
Course: Crockpot - Instant Pot Recipes
Cuisine: American
Author: This Worthey Life

Ingredients

  • 3/4 stick of unsalted butter
  • 3/4 cup of all-purpose flour
  • 2 tbsp of olive oil for sautéing for the onions carrots, and garlic
  • 1 large onion diced
  • 1/2 cup of diced carrots
  • 4 garlic cloves chopped
  • 6 cups of low-sodium chicken stock
  • 1 tsp of sea salt or kosher salt
  • 1 tsp freshly cracked black peppercorns
  • 2 tsp smoked paprika
  • 3 heads of broccoli florets the stems cut into pieces + 1 cup of water for steaming the broccoli
  • 1/3 cup grated carrots julienne or coarsely chopped
  • 2 cups heavy cream
  • 4 ounces of cream cheese
  • 7 oz. freshly grated block of extra sharp cheddar cheese I used Tillamook
  • 1 tbsp chopped flat-leaf parsley

Instructions

  • Adjust the controls to the Sauté setting. Add two tablespoons of olive oil when the Instant Pot is hot and sauté the carrots for three minutes. Add the diced onions and continue to sauté until the onions are soft.
  • Use a slotted spoon, remove the carrots and onions, and place them into a small bowl.
  • Add about a cup of water to the Instant Pot, then add the chopped broccoli. Place the lid onto the Instant Pot, but do not lock the lid into place. Steam the broccoli until it is bright green and tender in about five to six minutes. Remove the broccoli with a slotted spoon into an ice bath. Chill the broccoli for a few minutes to stop it from overcooking. The broccoli should still be bright green. Drain off the water and ice and place the bowl of broccoli into the fridge to keep it cool.
  • Wipe any moisture from the Instant Pot and keep the Instant Pot to Sauté function. When the pot is hot, add the butter, and when the butter is melted, whisk in the all-purpose flour. Keep whisking until the roux is a pale blonde color. Add the sea salt, freshly cracked black peppercorns, smoked paprika, and keep whisking for another minute.
  • Add the chicken stock, heavy cream, freshly grated cheddar cheese, and room-temperature cream cheese.
  • Use a wand blender or hand mixer to blend until the mixture is smooth, creamy, and without lumps. Continue to cook until the mixture is gently bubbling.
  • Add the cheese mixture and the sautéed carrots, onions, broccoli, and chopped fresh parsley.
  • Continue to warm until the broccoli has come to temperature. Adjust seasoning if necessary.
  • Serve in soup bowls with saltines, oyster crackers, or a loaf of good crusty bread.

Notes

Equipment:
Instant Pot
Cutting Board
Box Grater
Hand Mixer or Blender
Chef's Knife
Ladle