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- 4 cups fresh broccoli florets - 1 medium onion, diced - 3 cloves garlic, minced - 1 cup carrots, diced - 4 cups vegetable broth - 2 cups sharp cheddar cheese, grated - 1 cup heavy cream - 1 teaspoon mustard powder - 1 teaspoon onion powder - 2 tablespoons olive oil - Salt and pepper to taste You need fresh ingredients for the best flavor. I use broccoli florets, diced onions, minced garlic, and diced carrots. These veggies add color and nutrition to your soup. The carrots bring a nice sweetness, while garlic and onion provide depth. Next, we have pantry staples. They are easy to find and help create a creamy base. The vegetable broth makes the soup rich. Sharp cheddar cheese gives a strong flavor. Heavy cream adds creaminess. Mustard powder and onion powder enhance the taste. Olive oil is for sautéing, while salt and pepper balance everything out. Gather these ingredients before you start cooking. Fresh and quality items make a big difference. Enjoy the process, and get ready to make a delicious soup! To start, turn on your Instant Pot and set it to sauté mode. This lets the pot heat up. Add two tablespoons of olive oil. Once the oil is hot, toss in the diced onion. Sauté the onion for about three to four minutes. You want it to turn translucent and soft. Next, add three cloves of minced garlic to the pot. Sauté the garlic for one more minute. Stir it often so it does not burn. Now, it’s time to add the main ingredients. Add one cup of diced carrots and four cups of fresh broccoli florets. Stir everything well to mix the flavors. Pour in four cups of vegetable broth. Then, add one teaspoon each of mustard powder and onion powder. Don’t forget to add salt and pepper to taste. Stir to combine all the ingredients. Close the lid of the Instant Pot. Make sure the steam vent is sealed tight. Set the pot to cook on high pressure for five minutes. This will cook the veggies perfectly. When the cooking time is up, carefully perform a quick release of the steam. This will let the steam escape fast. Now, it’s time to make the soup creamy. Open the lid and stir the soup well. Use an immersion blender to blend the soup until it is smooth. If you don’t have one, you can blend in batches in a regular blender. After blending, stir in one cup of heavy cream and two cups of grated sharp cheddar cheese. Mix until the cheese melts and combines well. Taste it and adjust the seasoning with more salt and pepper if needed. Enjoy your creamy broccoli cheddar soup warm! To make your soup smooth, use an immersion blender. Blend until it’s creamy and free of lumps. If you prefer a chunkier texture, blend just half of the soup. You can also adjust creaminess. Add more heavy cream for a richer taste. If you want a lighter soup, reduce the cream or use more broth. Boost the flavor with spices. Try adding a pinch of cayenne pepper for heat. A bit of nutmeg can add warmth. You can also mix in other veggies like spinach or peas. These add color and nutrients without changing the taste much. Presentation matters! Serve the soup in a bowl with a sprinkle of cheese on top. You can also add croutons for crunch. Pair your soup with crusty bread or a fresh salad. This makes a great meal that feels complete. {{image_2}} You can switch up the cheese for a new taste. Using mild cheddar gives a softer flavor. Gouda adds a nice smokiness. Try cream cheese for extra creaminess. It will make your soup richer and smoother. If you want a vegan version, you can easily swap dairy. Use cashew cream for a creamy base. Nutritional yeast adds a cheesy flavor without any dairy. This way, everyone can enjoy this soup. Want to boost the soup? Add protein like cooked chicken or beans. This makes it more filling. You can also sprinkle in nutmeg or cayenne pepper for a kick. These spices add warmth and depth to the flavor. Cooling the soup well is key to keeping it safe. Let the soup cool at room temperature for no more than two hours. This helps avoid bacteria growth. Once cooled, transfer the soup to airtight containers. I like to use glass jars or plastic containers with tight lids. They keep the soup fresh. Label each container with the date you made it. This way, you can track how long it stays good. Reheating is simple and can be done in a few ways. You can use a microwave or a stove. If using a microwave, place the soup in a bowl. Heat it in short bursts, stirring often. This helps keep the soup hot and tasty. For the stove, pour the soup into a pot. Heat over low to medium heat and stir frequently. To keep the creaminess, add a splash of heavy cream while reheating. This adds richness back into the soup. Make sure to check the seasoning again before serving. You may want to add a little salt or pepper after reheating. Yes, you can use frozen broccoli in this soup. - To use frozen broccoli, add it directly to the pot. - No need to thaw it first; just keep an eye on the cooking time. - Adjust cooking time to about 7 minutes for frozen broccoli. Frozen broccoli is a great time-saver. It is just as nutritious as fresh. Plus, it adds a nice texture to the soup. Just remember to check that it is evenly cooked. If you want a thicker soup, you have a few easy options. - Blend part of the soup and leave some chunks for texture. - Add a little more heavy cream or cheese to enrich it. - Mix in a cornstarch slurry, made from cornstarch and water. You can also try adding mashed potatoes or cooked rice. These ingredients can add body without changing the flavor much. Yes, this soup is gluten-free! - All the ingredients listed are safe for gluten-free diets. - Always check your broth and cheese for gluten content. If you want to be extra careful, use gluten-free broth. This ensures your soup stays safe for those with sensitivities. Enjoy your creamy broccoli cheddar soup without worry! This blog post offers a simple guide to making a creamy vegetable soup in an Instant Pot. You learned how to use fresh and pantry ingredients, prepare, and cook the soup. I shared tips to enhance flavor and texture, along with storage advice. You can explore variations like vegan options or try different cheeses. This soup is versatile and allows for creativity. Now, you can enjoy a warm, tasty bowl that's easy to make and great for sharing. Give it a try!

Instant Pot Creamy Broccoli Cheddar Soup

Warm up your meal with this Instant Pot Creamy Broccoli Cheddar Soup that's rich, savory, and oh-so-easy to make! Packed with fresh broccoli, sharp cheddar, and hearty vegetable broth, this comforting soup is perfect for any day. In just 30 minutes, you'll have a delicious dish ready to impress your family! Click through for the full recipe and bring your kitchen to life! #InstantPotRecipes #BroccoliCheddarSoup #ComfortFood #HealthyEating
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup carrots, diced

2 cups sharp cheddar cheese, grated

1 cup heavy cream

1 teaspoon mustard powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Turn on the Instant Pot to the sauté mode. Add the olive oil to the pot. Once hot, add diced onions and sauté until they become translucent (about 3-4 minutes).

    Add minced garlic to the pot and sauté for an additional 1 minute, stirring frequently to avoid burning.

      Add the diced carrots and broccoli florets and stir to combine with the onions and garlic.

        Pour in the vegetable broth, then add the mustard powder, onion powder, salt, and pepper. Stir to combine.

          Close the lid of the Instant Pot, ensuring the steam vent is sealed. Set the Instant Pot to cook on high pressure for 5 minutes.

            Once the cooking time is complete, carefully perform a quick release of the steam.

              Open the lid and stir the soup. Using an immersion blender, carefully blend the soup until smooth and creamy (or blend in batches in a regular blender, if desired).

                Stir in the heavy cream and grated cheddar cheese until melted and well-combined. Adjust the seasoning with additional salt and pepper if needed.

                  Serve warm, garnished with extra cheddar cheese or a sprinkle of black pepper if desired.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6