There’s something incredibly satisfying about a warm bowl of Broccoli Cheese Soup, made effortlessly in an Instant Pot. It’s the ultimate comfort dish, blending creamy cheese with nutritious broccoli, perfect for any season. Whether you’re new to pressure cooking or a seasoned pro, this Instant Pot Broccoli Cheese Soup guarantees a delicious outcome in record time.
Growing up, my grandmother used to make a similar cheesy broccoli soup from scratch, but with hours of simmering and stirring over the stove. She’d always make it on cloudy days, filling the kitchen with mouthwatering aromas that I can still remember vividly. When I got my first Instant Pot, I knew I had to adapt her recipe. The result? A rapid version that retains all those comforting flavors and leaves me with the same nostalgic satisfaction.
Why You’ll Love This Recipe
This soup fuses the nourishing elements of broccoli with the rich creaminess of cheese, creating a harmonious blend that appeals to all palates. It’s especially practical because:
- Quick and Easy: The Instant Pot drastically cuts down cooking time, perfect for busy weeknights.
- Customizable Texture: You can choose your preferred soup consistency, from chunky to ultra-smooth.
- Healthy Indulgence: Loaded with vitamins, this soup balances indulgence with nutrition.
- Minimal Cleanup: Made in one pot, saving you time on washing dishes.
Ingredients Notes
This recipe calls for simple, easy-to-find ingredients that pack a punch of flavor. If you’re looking for fresh insights or alternatives, consider the following:
- Broccoli: Fresh or frozen both work fine. If fresh, look for bright green florets.
- Cheese: Sharp cheddar complements the broccoli well, but Swiss or Gruyère can be delightful substitutes.
- Milk or Cream: Use heavy cream for a richer soup, or half-and-half for a lighter version.
- Stock: Vegetable or chicken stock works equally well, adding depth to the flavor.
Recipe Steps
Step 1
Sauté diced onions and garlic in the Instant Pot using the sauté mode until they are translucent and aromatic. This sets a flavorful base for your soup.
Step 2
Add the broccoli, stock, and seasonings. Seal the Instant Pot and cook on high pressure for about 8 minutes. Quick release the pressure for a speedy result.
Step 3
Using an immersion blender, purée the soup to your preferred consistency. Blend thoroughly for a smooth texture or partially for a chunkier experience.
Step 4
Stir in the cheese gradually. Add handfuls at a time, whisking continuously until it melts completely. This ensures a creamy soup and prevents any cheese clumping.
Step 5
Finish with a splash of cream or milk for extra creaminess. Taste and adjust seasonings if necessary, ensuring a perfectly balanced dish.
Storage Options
Let the soup cool to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally until heated through.
Variations & Substitutions
For a dairy-free version, substitute the cheese with nutritional yeast and the cream with coconut milk. Spice it up by adding a pinch of cayenne pepper or bacon bits for a delicious smoky flavor. For extra protein, incorporate Shredded Chicken or chickpeas.
Frequently Asked Questions
Can I make this soup without an immersion blender? Absolutely! If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend in batches if needed and exercise caution with the hot soup to avoid spillage.
What side dishes go well with this soup? A side of crusty bread or a light salad complements the rich flavors of the soup beautifully. Garlic breadsticks or a Caesar salad can turn this soup into a complete, satisfying meal.
Is it possible to make this soup vegan? Yes, with simple adjustments. Substitute the cheese with vegan cheese options or nutritional yeast, and use plant-based milk or cream substitutes such as almond milk or coconut cream. The result will still be a hearty, satisfying soup.
