Broccoli Cheese Soup Instant Pot Real Cream Real Cheese fast easy

15 Minute Instant Pot Broccoli Cheese Soup

Broccoli Cheese Soup - So quick and easy and really outstanding. Fresh Broccoli & Cream.

I love me a good Broccoli Cheese Soup. I love it even more when it’s made in minutes, piping hot and on the table in no time at all. And love it even better, when it’s made with Cheddar for that flavor punch.

Broccoli Cheese Soup Instant Pot Real Cream Real Cheese fast easy
Creamy dreamy Broccoli Cheese soup – 15 minute Instant Pot recipe.

This soup just shines out as something special. The broccoli’s perfect. The flavor? Divine. (And that’s not a word I use to describe soup very often!) The texture is a silky contrast to the bits of broccoli and carrot.

When I say this is minutes to make, I mean literally minutes. And it’s super easy with an “oddball” method. There are a few small, quick steps, so it is going to take a little attention, especially the first time it’s made. (Notice I said “first time?” Coz there’s gonna be a second!)

Creamy dreamy Broccoli Cheese soup - 15 minute Instant Pot recipe.
Creamy dreamy Broccoli Cheese soup – 15 minute Instant Pot recipe.

There are two things to know about:

  • Leave the broccoli in big spears & cook it two minutes only. That’s it. Pressure is released immediately and quickly. We don’t like no stinkin’ broccoli.
  • Be careful adding that cheese! You don’t want the soup hot hot hot or the cheese might seize up.

No Instant Pot? Try either Russel’s Cream of Broccoli Soup or for something quicker, Cream of Broccoli Soup (just add cheese at the end.)

Broccoli Cheese Soup Instant Pot Real Cream Real Cheese fast easy
Creamy dreamy Broccoli Cheese soup – 15 minute Instant Pot recipe.

Broccoli Cheese Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 3 tablespoons butter
  • 1 onion, diced
  • 2 – 3 cloves garlic, minced
  • 1/2 teaspoon tarragon (optional)
  • 1/3 cup flour
  • 2 cups chicken broth
  • 1 pound broccoli, cut the long way into spears, 2 to 3 spears for each stalk
  • 2 medium carrots, shredded (about a cup)
  • 2 cups milk
  • 1 cup cream
  • salt to taste (about 1/2 to 1 teaspoon, amount varies depending on how salty chicken broth is)
  • 1/2 teaspoon pepper
  • pinch of nutmeg
  • 8 ounces Cheddar cheese, grated

Press the Sauté button, High heat and as the pot heats, add the butter, onion, and garlic (and tarragon, if using.) Continue to cook until the onion slightly softens.

Sprinkle the flour over the vegetables and stir for a minute, until flour is incorporated and the mixture starts to look a little dry. Whisk in the broth until smooth. Turn off  Instant Pot (or press Cancel) and add the broccoli.

Set the Instant Pot to Pressure, High heat, time 2 minutes. At the end of 2 minutes, immediately do a quick release of pressure. If anything other than steam comes out, stop the release, wait a minute and release in short bursts. Open the lid and turn the pot off. Remove broccoli and set aside. Add the shredded carrots to pot.

Reset Instant Pot to Saute, low heat. Add milk to the pot, whisking in. Return your attention to the broccoli that’s been set aside. Chop some into rough chunks (to be blended) and some into small bite-sized pieces (to be returned to the soup when finished.) Blend the chunks with the cream. Add some of the liquid from the pot, if needed, to get blender going.

Turn off the pot and remove the soup in the liner (so the soup isn’t so hot when you add the cheese that the cheese “breaks” and the soup isn’t so hot that it cooks the broccoli any more when added back in.)

Add in the blended broccoli/cream mixture. Stir in salt and pepper, add a small pinch of nutmeg (be careful, it can be strong). Stir in the cheese, a small handful at a time, making sure each handful is melted and incorporated before adding the next. Return the chopped broccoli to the soup.

If the soup needs to be a bit warmer, replace it in the liner and set Instant Pot to Saute, low heat, stirring often. Do not overheat the soup or boil at this point, keeping in mind that even the low saute setting is very hot.

Taste and adjust seasoning.

Note: If you have a hand blender, feel free to use it. You can judge if you’d like to make it super easy and blend up everything or take the broccoli out and chop some of it so the pieces are nice and bite-sized.

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I’ll be bringing this recipe to Fiesta Friday 201, hosted this week by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook. Fiesta Friday’s already filling up with all kinds of holiday goodies & recipes, so be sure to stop by!

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42 thoughts on “15 Minute Instant Pot Broccoli Cheese Soup”

  1. I have been looking for a good reason to bring out the IP and try more recipes!! Looks like this will be next on my list. 🙂 So happy it’s finally getting cold around here.

    1. Hi Linda, thanks and my pleasure! (Although in real life, I didn’t share the last bowl of it! My son Kraig asked if he could have it and I decided right then and there to set a boundry, lol! He’s 25 so he was fully able to dig up something else to eat!)

    1. This is one soup that doesn’t freeze, so you can’t count on that – but it’s good enough that I didn’t mind eating it every day for a couple of days!! 🙂 What a great price on broccoli!!

  2. Broccoli and cheese soup is one of my top 5 favorite soups of all time. Your looks AMAZING! How are you liking your Instant Pot? I’m guessing you love it, as I’ve seen you use it for many of your recent recipes. I considered getting one, but I can barely figure out my Crock-Pot so maybe I’ll wait. 😀

    1. I love the IP. I was just talking to my sister who told me if I get as intense about as the people on the Instant Pot Facebook page she was gonna cut me off! People are very passionate about their Instant :Pots and I can see why. I have used a stove pot pressure cooker for years but the IP just is so much easier and there’s no babysitting.

      Some of the appliances are so complicated – but the IP has a learning curve, too. And it has a crockpot feature, but so many things that can be done in the crockpot can be done in a fraction of the time of stove or crockpot so I’ve only used the crockpot function once.

      1. I have a recipe very similar, but when I went to release it was going everywhere. I was very sad it didn’t come out right. I will have to try your way instead. thanks

        1. Oh, no, Nikki!

          I made it this way so it would minimize the possibility that the broccoli would be overcooked, and there is actually very little liquid in that first two-minute cooking, so the pot isn’t overly full. I don’t think you’ll have any issues with it!

          But that did remind me that it is a good idea to always mention when releasing, that if anything seems to be spurting out other than steam to wait a minute and release in short bursts. That might have been your issue, especially if the pot is fuller and if the broccoli is so overcooked it’s falling apart. All those little pieces that fall off the head of the broccoli can fly up with the release and clog up the release valve.

    1. Not in this case because it’s really only cooked for a couple minutes at pressure. I’m going to post a wild rice soup soon, but it takes 30 minutes, so I stir the flour/butter at the end.

      This would be excellent on the stove-top, too. I didn’t include a recipe since I already have the other two on my blog! That’s how much I love broccoli soup!

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