Instant Pot Best Broccoli Cheddar Cheese Soup Recipes

INSTANT POT BROCCOLI CHEDDAR SOUP

Steps:

• Turn your Instant Pot to the saute function ("more") and melt the 1 Tbsp of butter. When the butter is melted add in the diced onion. Saute for 3 minutes.
• Add in the celery, carrots, broccoli and chicken broth.
• Cover the Instant Pot and lock the lid in place. Make sure valve is on "sealing." Set the manual button (or pressure cook button) to 1 minute.
• While the pot heats up and reaches pressure melt your 1/4 cup of butter in a glass dish in the microwave (you can also melt in a pan on the stove). Slowly whisk in the flour until a creamy mixture is formed. Set aside. If desired (to speed up the process) you can also heat up the milk at this time. Grate your cheddar and set aside.
• When the timer beeps indicating the time is up on your Instant Pot let the pot sit there for 5 minutes and then move the valve to "venting." Remove the lid when you can.
• Turn the Instant Pot back to the saute function. Whisk one cup of the broth from the soup into the butter and flour mixture. Then add that whole mixture into the pot. Stir until the soup thickens. Stir in the milk, until it heats through (this is why heating it beforehand can speed up the process). Stir in the cheese, until it melts. Stir in the salt and pepper. If you want a thicker soup you can mix 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl and then stir the cornstarch slurry into the pot. This will produce a nice, thick soup.
• Ladle into bowls and serve. Store leftovers in an airtight container in the fridge for up to a week. Although I personally haven't tried freezing this soup, I believe that it would freeze well.

THE BEST INSTANT POT BROCCOLI AND CHEESE SOUP

Steps:

• Select browning/saute to preheat the pressure cooker. Add the butter and onion and saute until the onion is tender, about 3 minutes.
• Add the garlic and cook until the garlic is fragrant, about 30 seconds.
• Stir in the chicken stock, broccoli, carrots, salt, pepper, and red pepper flakes.
• Lock the lid in place, make sure the vent is set to seal, and select high pressure and 1 minute cook time.
• When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
• In a small bowl whisk together the corn starch and cold water until smooth.
• Set the pressure cook to saute/browning and slowly add the corn starch mixture to the pot. Stir constantly until the soup comes to a boil and thickens.
• Turn off the pressure cooker. Slowly stir in the cream or half-and-half.
• Add the cheese a handful at a time and stir until it melts.
• Adjust salt and pepper to taste and serve hot.

INSTANT POT BEST BROCCOLI CHEDDAR CHEESE SOUP

Steps:

• Add the butter to the Instant Pot, hit Sauté and adjust so it's on the More of High setting. Once the butter's melted, add in the onion, pepper, carrot, celery and mushrooms (if using). Sauté for 7 minutes, stirring often. Then, add in the flour and stir well so it coats all the veggies.
• Once the veggies are coated with flour, immediately pour in the broth and stir well, scraping the bottom to make sure no flour is stuck on it. Then, add in 16 ounces (1 pound) of broccoli florets (either frozen or fresh). Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then hit Manual or Pressure Cook at high pressure for 5 minutes. Quick release when done.
• Meanwhile, as the soup is cooking, take the other 16-32 ounces (1-2 pounds) of broccoli florets, place in a microwave-safe bowl, add 1/4 cup water, cover with plastic wrap and microwave for 9-10 minutes if frozen and 3-4 minutes if fresh. When done, remove the plastic wrap, drain and set aside. If you want smaller pieces of broccoli, simply cut them into the desired size.
• When the lid comes off the pot, give everything a stir. Pour in the cream, add the seasonings and then, in batches, whisk in the Cheddar until nicely combined. Then, take an immersion blender (or, in batches, transfer to a blender) and blend everything until it becomes silky smooth.
• If you're using the Boursin (which I suggest for even more outrageous flavor), add it now and give it a final blend with the immersion blender.
• Add in the Worcestershire sauce along with the other 1-2 pounds of microwaved broccoli florets and stir well.
• Ladle into bowls topped with croutons, if desired.

INSTANT POT® BROCCOLI-CHEESE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter; saute until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 minutes. Unlock and remove the lid.
• Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.