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Instant Pot Broccoli Cheddar Soup

A creamy, cheesy, and comforting soup filled with tender broccoli and sharp cheddar cheese, perfect for chilly gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups broccoli florets, chopped into small pieces
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Ensure it's gluten-free
  • 2 cups shredded cheddar cheese Make sure it's halal-friendly
  • 1 cup milk Use plant-based alternative for lactose-free
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil

Method
 

Preparation
  1. Set your Instant Pot to 'Sauté' mode. Pour in the olive oil, followed by the diced onion. Sauté for about 3-4 minutes until softened.
  2. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Pour in the vegetable broth, scraping the bottom of the pot to release any browned bits that may have stuck.
  4. Add the chopped broccoli, salt, black pepper, and nutmeg into the pot. Stir everything together to combine.
  5. Close the lid and set to 'Sealing.' Cook on high pressure for 5 minutes. Perform a quick release by turning the valve to 'Venting.'
  6. Use an immersion blender to blend the soup until it reaches your desired consistency, blending lightly for a chunkier texture.
  7. Stir in the shredded cheddar cheese and milk, blending until fully combined. Adjust seasoning to taste.
  8. Ladle the soup into bowls and top with your favorite garnishes like croutons or freshly cracked pepper. Enjoy!

Notes

Store any leftovers in an airtight container. The soup can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop and add a splash of water or more milk if it thickens.