INSTANT POT BROCCOLI CHEDDAR SOUP

Name: INSTANT POT BROCCOLI CHEDDAR SOUP
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Cuisine: American
Ingredients: Unsalted butter, divided- 4 tbsp.; Large leek ( soaked, rinsed and chopped)-2; Garlic cloves ( finely chopped)-3; Broccoli (cut into florets)-700 gm/ 1.5 lbs; Vegetable or chicken broth- 5 cups; Salt - as needed; Black pepper- 1/2 tsp.; Red pepper flakes/ isot pepper-1/2 tsp.; All-purpose flour- 3 tbsp.; Milk-1 cup; Grated cheddar cheese-1/4 cup, plus more for garnish

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This Creamy Instant Pot Broccoli cheddar soup is a quick and nutritious meal, loaded with veggies and cheese. It is thick, creamy and incredibly delicious. Even your kids will love it! Ready in 15 minutes and much better than any restaurant version. It goes great with garlic bread and grilled cheese sandwich.

Instant Pot Broccoli Cheddar Soup

This is one of the most delicious meatless soups. And the best of all, it is “set it and forget it” for a few minutes. Yes, you've read it right! You need to sauté veggies for 5 minutes, pressure cook them for 2 minutes, then blend them and add flour-mixture, milk/cream and cheese. This one-pot soup will impress you and become your favorite Instant Pot soup. Even your kids might love it! I can’t wait for you to try it out!

Ingredients for Broccoli Cheddar Cheese

Broccoli: I always go with fresh broccoli, however, even frozen broccoli will work in a pinch. I use usually only florets as the stems will need a little bit more time to be cooked. If you plan to use stems for this recipe, just increase the cooking time to 3 minutes.

Leek: Broccoli Cheddar Cheese is a pureed soup (Potage purée), that’s why it is absolutely fine to use both white and darker green parts to get plenty of flavor. In case, you don’t have leeks in your fridge, use 3 cups of chopped green scallions/green onions. The taste and flavor will not be the same, but the soup will be delicious.

Butter: The recipe calls for butter. I used 1 tbsp. to sauté veggies before pressure cooking to develop the flavor and 3 tbsp. for my quick roux. You can subside butter for vegetable oil, Ghee, olive oil or bacon grease. They will work well.

Garlic: It helps to develop the flavor.

Sharp Cheddar: The recipe calls for cheddar cheese, but even Parmesan cheese is a great option. I use ¼ cup +more for garnish. You might need to use more or less, depends on your taste. Try to avoid pre-grated cheese, freshly grated cheese has a fresher and creamier texture.

Red Chili Flakes/ isot pepper: I went to Turkey last year and fell in love with isot pepper (dried Turkish chili pepper). It is FANTASTIC for soups and meat! When you have a chance, definitely buy a packet. It has sweet smoky flavor with some tobacco notes. Red chili flakes will work also fine for this soup.

Milk: You can use vegan milk like almond milk or use half & half for creamier version.

Can I use frozen broccoli instead?

Yes, you can use either fresh broccoli or frozen one. Just thaw it before cooking. The cooking time will be the same.

Vegan Instant Pot Broccoli Cheddar Soup.

For a vegan version use vegan milk (almond milk works fine), vegetable oil for roux, vegan cheese and add 1 cup raw cashews (soaked overnight and ground). Cashew will help to thicken the soup.

What goes well with this Soup?

Serve it with garlic bread , grilled cheese sandwich or any salad.

Try other soups recipes.

Like Broccoli? Try Steamed Broccoli with Toasted Garlic.

If you make this Instant Pot Broccoli Cheddar soup be sure to leave a comment ! I will be happy to hear from you!

HOW TO MAKE BROCCOLI CHEDDAR SOUP IN INSTANT POT

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