Can I use frozen broccoli instead of fresh?

Absolutely! Frozen broccoli works in this Instant Pot Broccoli Cheddar Soup Recipe, though I recommend adding it after sautéing the onions and garlic to avoid overcooking during pressure cook. It’s convenient and still delicious.

How do I make this soup dairy-free or vegan?

To make a dairy-free or vegan version, substitute the butter with olive oil or vegan margarine, use a plant-based milk like almond or oat milk, and swap cheddar cheese for a dairy-free vegan cheese alternative. Use vegetable broth to keep it fully vegan. The texture might differ slightly but it’s still tasty.

Can I skip the roux and still have a creamy soup?

Yes, you can skip the roux for a lighter, brothier version. After pressure cooking, add milk or cream directly and stir in the cheese slowly until melted. The soup will be less thick but still creamy and flavorful.

What’s the best way to prevent the cheese from clumping?

To prevent cheese clumps, shred your cheddar fresh rather than using pre-shredded cheese, which often contains anti-caking agents. Add cheese gradually to the warm soup, stirring continuously over low heat, and avoid boiling once cheese is added to keep it smooth.

Broccoli Cheddar Soup Recipe | Quick & Creamy Instant Pot Favorite

Description

A creamy and comforting Instant Pot Broccoli Cheddar Soup recipe that is quick to prepare and perfect for warming up any day. Made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a savory broth, this soup is finished with a smooth cheese roux created on the stovetop to add richness and depth of flavor. Serve with crusty bread for a wholesome meal.

Ingredients

Scale

Soup Base

2 cups Cheddar Cheese, grated, sharp preferred
3 cups Broccoli, cut into small pieces
1 cup Carrot, shredded
1/2 cup Onion, diced
2 tablespoons Butter
1 tablespoon Garlic, minced
2 cups Broth, Veggie or Chicken
Salt, to taste
1/4 teaspoon Black Pepper
1/4 teaspoon Red Chili Flakes

Stovetop Roux

2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Milk or Cream

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Instructions

Sauté Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, sauté for 2 minutes until fragrant and translucent.
Add Vegetables and Broth: Add broccoli, shredded carrots, seasoning (salt, black pepper, red chili flakes), and broth to the Instant Pot. Mix everything well to combine.
Pressure Cook: Press Cancel, then close the Instant Pot lid with the vent in the sealing position. Set to MANUAL or pressure cook mode at high pressure for 5 minutes.
Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, allow the pressure to release naturally before opening the lid.
Prepare Roux on Stovetop: While the pressure releases, melt 2 tablespoons butter in a saucepan over medium heat. Add the flour and sauté for about 1 minute until cooked, stirring constantly.
Make Cheese Sauce: Gradually whisk in the milk or cream to the roux until smooth and thickened, about 2 to 3 minutes on medium heat.
Combine Cheese and Soup: Stir the prepared roux and grated cheddar cheese gradually into the soup in the Instant Pot while stirring continuously until the cheese is fully melted and the soup is smooth.
Simmer Soup: Set the Instant Pot back to SAUTE mode and let the soup simmer gently for 2 to 3 minutes, stirring occasionally.
Serve: Ladle the soup into bowls and garnish with extra grated cheddar cheese, black pepper, or red chili flakes as desired. Enjoy with crusty bread for a complete meal.

Notes

Broth: Using a high-quality broth or Better Than Bouillon base enhances the soup flavor conveniently.
Gluten-Free Variation: Omit the all-purpose flour and add extra butter in the Instant Pot sauté step. Stir in milk or cream after pressure cooking to keep the soup gluten-free.
Recipe Adaptation: The recipe was updated to cook the flour roux separately on the stovetop rather than under pressure to improve texture and flavor.
Make Ahead: Soup can be refrigerated for up to 3 days or frozen for 1 month. Reheat gently on the stove to avoid curdling.
Dairy Alternatives: To make a lactose-free version, use lactose-free milk or cream alternatives and a suitable cheese substitute.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 65 mg