Introduction
Welcome to a bowl of pure comfort! This Instant Pot Broccoli Cheddar Soup is the epitome of cozy home cooking. Imagine a rich and creamy soup that warms you from the inside out, bursting with fresh broccoli and melty cheddar cheese. It’s simple to make, perfect for busy weeknights, and a delightful way to pack in those veggies. So, gather your ingredients, and let’s embark on this delicious journey together!
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 2 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 8 ounces sharp cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 2 tablespoons cornstarch (optional, for thickening)
- 1/4 cup water (optional, for thickening)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Directions and Instructions
- Begin by setting your Instant Pot to sauté mode. Add the olive oil and let it heat up.
- Once the oil is hot, toss in the chopped onion and sauté for about 3-4 minutes, until it’s softened and fragrant.
- Add the minced garlic and continue cooking for about 1 minute, letting its lovely aroma fill your kitchen.
- Next, stir in the broccoli florets, vegetable broth, salt, black pepper, garlic powder, and onion powder. Give everything a good mix to combine.
- Secure the lid on the Instant Pot and set it to manual high pressure for 3 minutes.
- When the cooking time is complete, carefully quick release the pressure to avoid overcooking the broccoli.
- Using an immersion blender, blend the soup until you reach your desired consistency — smooth or slightly chunky, it’s all up to you!
- Stir in the milk and shredded cheddar cheese, allowing them to melt into the soup until it becomes wonderfully creamy.
- If you prefer a thicker soup, combine the cornstarch with water, add it to the soup, and cook on sauté mode until thickened to your liking.
- Taste the soup and adjust the seasoning if needed. Serve warm and enjoy every delicious spoonful!
Notes or Tips
Feel free to customize this soup! You can add in other vegetables like carrots or cauliflower, or swap out the cheddar for your favorite cheese blend. If you want a bit of extra zing, a splash of hot sauce or a sprinkle of red pepper flakes can elevate the flavors even more. Leftovers can be stored in the refrigerator for 3-4 days — just reheat gently!
Cooking Techniques
The Instant Pot is a fantastic tool for this recipe, allowing you to achieve that perfect balance of tender broccoli and creamy texture with minimal effort. Sautéing the onion and garlic first builds a flavor base that’s both rich and inviting. Blending the soup to your preferred consistency adds a personal touch, ensuring it’s just how you like it. Remember, if you’re using fresh vegetables, be mindful of their cooking times to retain their vibrant colors and nutrients!
FAQ
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works great in this recipe! Just adjust the cooking time slightly, as frozen vegetables may cook faster.
What can I substitute for dairy in this recipe?
You can easily use a dairy-free milk alternative such as almond milk or oat milk, and for the cheese, try vegan cheese shreds that melt well.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the fridge. Just reheat on the stove or in the microwave when you’re ready to enjoy it.
Conclusion
This Instant Pot Broccoli Cheddar Soup is not only a delightful addition to your meal rotation but also a dish that evokes the warmth of home and nurturing. Whether you’re cozying up on a chilly evening or looking for a quick lunch option, this soup will surely satisfy your cravings and bring comfort to your day. Enjoy every creamy, cheesy bite!