15 Best Winter Soups #9
#9. Instant Pot Broccoli Cheddar Soup
Serving Size
4
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 large clove garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon dry mustard powder
- ¼ teaspoon black pepper, crushed
- 1 cup carrots, matchsticks
- 1 lb (4 cups) broccoli, cut into small florets (no stems)
- 2 cups vegetable broth
- 2 tablespoons corn flour (corn starch)
- ½ cup milk
- ½ cup heavy cream
- 2 cups sharp cheddar cheese, shredded
Garnish Suggestions (Optional)
- Chopped or sliced avocado
- Red onion
- Tomato
- Sliced jalapeno
- Pico de gallo
- Tortilla chips
- Lime wedges
- Sour cream (for non-vegans)
- Shredded cheddar cheese or any melting cheese of choice (for non-vegans)
Instructions
- Turn the Instant Pot on using the sauté mode. Once hot, add butter and let it melt.
- Add chopped onions, sprinkle a little salt, and cook until onions become soft and translucent.
- Add minced garlic and sauté for 30-40 seconds until the raw smell of garlic dissipates.
- Add black pepper, paprika, and dry mustard powder. Mix well.
- Add carrots, broccoli, remaining salt, and vegetable broth.
- Cover the Instant Pot with the lid, set the vent to sealing. Cancel the sauté mode and cook on manual (high pressure) for 2 minutes.
- Meanwhile, combine milk and corn flour to make a smooth (lump-free) slurry and set aside.
- Once the Instant Pot beeps, perform a quick pressure release (QPR) and open the lid.
- Stir in the milk and corn starch slurry into the soup. Turn the sauté mode back on.
- Add heavy cream and mix well. Let the soup simmer for 1-2 minutes until it thickens.
- Turn off the sauté mode. Add shredded cheddar cheese in three additions, stirring until each addition melts completely and blends well into the soup before adding the next.
Notes
- Add cheese after turning off the sauté mode to avoid curdling. The soup's residual heat is sufficient to melt the cheese.
- Add cheese in parts to ensure it melts faster and blends evenly into the soup. Do not overboil after adding the corn starch slurry. As soon as the soup thickens, turn off the Instant Pot.
- When seasoning with salt, start with a small amount. Remember that cheese is salty, and your broth may already contain some salt. Taste and adjust as needed.
- Do not use broccoli stems as they are tough and fibrous. Only use florets.
- Save prep time by multitasking. For example, prepare the slurry and grate the cheese while the soup is pressure cooking.
- Use a block of cheese and grate it yourself using a box grater. It's cheaper and melts nicely without becoming grainy. Pre-shredded cheese does not melt as well.
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