Make this Comforting Instant Pot Broccoli Cheese Soup Recipe (Pressure Cooker Broccoli Cheese Soup) right at home. This Easy Vegetarian Broccoli Cheddar Soup is a creamy rich cheese-lovers dream!
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The year has passed by so quickly, and we couldn’t believe we’re already anticipating the season’s first snowfall!
Nothing beats sitting by the warm fire with a hot bowl of thick & creamy Instant Pot Broccoli Cheddar Soup, looking out the window as the winter wonderland unfolds…
This hearty cheesy bowl of comfort is satisfyingly fragrant & rich. Pairing the spoonful of comfort with a warm toasted golden Grilled Cheese gives my tummy so much joy. 🙂
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You’ll Enjoy Instant Pot Broccoli Cheese Soup Because:
- Easy to make with simple ingredients – makes a great weeknight meal paired with Grilled Cheese
- Great for gatherings, entertaining crowds, dinner parties, quick meal…
- Kid-friendly, vegetarian
- Creamy, fragrant, and comforting soup – cheese-lovers, this is for you! 🙂
Ingredients for Instant Pot Broccoli Cheese Soup
- 2 heads (1 1/3 lb, 747g) broccoli, chopped into large florets
- 3 (14g) garlic cloves, finely chopped
- 1 (180g) medium onion, chopped
- 1 (109g) carrot, chopped
- 3 tablespoons (45g) Jasmine rice
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (30ml) fish sauce
- 1 teaspoon ground mustard
- 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
- 2 cups (500ml) whole milk
- 6 ounces (170g) sharp cheddar, freshly grated
- 6 ounces (170g) mild cheddar or American cheese, freshly grated
- Kosher salt and freshly ground black pepper to taste
Tools for Instant Pot Broccoli Cheese Soup
- Instant Pot Electric Pressure Cooker
- Immersion Hand Blender
- Fine Mesh Strainer
- Bamboo Wooden Spoons
- Stainless Steel Grater
Instructions for Instant Pot Broccoli Cheese SoupÂ
Step 1
Prepare Pressure Cooker
Instant Pot Electric Pressure Cooker
Heat up your pressure cooker over medium heat.
- Instant Pot: press Sauté button to go to Sauté Normal Function
Make sure your pot is as hot as it can be.
- Instant Pot: wait until the indicator says HOT
Step 2
Saute Veggies
1 tablespoon (15ml) olive oil
2 tablespoons (28g) unsalted butter
1 (180g) medium onion, chopped
Kosher salt and freshly ground black pepper to taste
3 (14g) garlic cloves, finely chopped
16 chopped broccoli florets
1 (109g) carrot, chopped
3 (45g) tablespoons Jasmine rice
1 teaspoon ground mustard
Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in pressure cooker. Ensure to coat oil & butter over whole bottom of the pot.
Add chopped onions in Instant Pot. Lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not brown.
Add in chopped garlic and saute until fragrant (~30 seconds).
Add in about 16 broccoli florets and saute until it smells earthy (~90 seconds).
Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard.
Give it a few quick stirs.
Step 3
Deglaze
½ cup (125ml) unsalted chicken stock
Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
Step 4
Pressure Cook Broccoli Soup
Remaining chopped broccoli florets
2 tablespoons (30ml) fish sauce
2 ½ cup (625ml) unsalted chicken stock
Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2 ½ cup (625ml) unsalted chicken stock.
Close lid and pressure cook at
- Pressure Cooking Method: High Pressure for 3 minutes, then 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure).
Turn off the heat. Open the lid carefully.
*Pro Tip: The fish sauce helps balance & add depths to the overall flavor profile while cutting down the cheddar cheese’s sharp aftertaste. Don’t worry! It won’t make the soup tastes fishy at all. Try it! 🙂
Step 5
Grate Cheddar Cheese
6 ounces (170g) sharp cheddar, freshly grated
6 ounces (170g) mild cheddar or American cheese, freshly grated
While the soup is pressure cooking, freshly grate the cheddar cheese.
Step 6
Blend & Create Broccoli Soup
2 cups (500ml) whole milk
Immersion Hand Blender
Fine Mesh Strainer
In a bowl, reserve 16 – 18 broccoli florets.
Pour in 2 cups (500ml) whole milk to slightly cool down the broccoli soup.
Blend broccoli soup into a smooth consistency with an immersion hand blender.
*Optional: Strain the broccoli soup over a fine mesh strainer for maximum smoothness.
Step 7
Add in Cheddar Cheese
Grated cheese
Reserved broccoli florets
Salt and ground black pepper to taste
With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts.
Taste and adjust accordingly as you may not need all the cheddar cheese.
Add in the reserved broccoli florets and break them down a little with wooden spoon.
Taste the soup and season with salt & ground black pepper.
Step 8
Serve Instant Pot Broccoli Cheese Soup
Mom’s Grilled Cheese Sandwich
Enjoy immediately.
Just like our Creamy Tomato Basil Soup Recipe, this will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side. ?
Cooking Tips for Instant Pot Broccoli Cheese Soup
1. How to Avoid Graininess in Broccoli Cheddar Soup?
Use Freshly Grated Cheese: Pre-shredded cheese contains cellulose powder that doesn’t break down nor allows smooth melting. So, using freshly grated cheese instead of pre-shredded cheese will yield much better final results. It’ll be more work, but it’ll be worth it! 🙂
2. Why Use Fish Sauce?
- Gluten free, no shellfish
- No added water, MSG or preservatives
It’s one of favorite secret umami weapons to conquer taste buds. shhh… 😛
For this Instant Pot Broccoli Cheese Soup Recipe, it helps balance & add depths of layer to the overall flavor profile while cutting down the cheddar cheese’s sharp aftertaste.
Don’t worry! It doesn’t make the soup tastes fishy. Try it and let us know what you think!!Â
P.S. This is not sponsored by Red Boat – we’re just seriously addicted to our Fish Sauce. Crazy a little? Yep. 😀
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Instant Pot Broccoli Cheese Soup
Ingredients
- 2 heads (1 1/3 lb, 747g) broccoli , chopped into large florets
- 3 (14g) garlic cloves , finely chopped
- 1 (180g) medium onion , chopped
- 1 (109g) carrot , chopped
- 3 tablespoons (45g) Jasmine rice
- 1 tablespoon (15ml) olive oil
- 2 tablespoons (28g) unsalted butter
- 2 tablespoons (30ml) fish sauce
- 1 teaspoon ground mustard
- 3 cups (750ml) unsalted chicken stock (vegetarian option: vegetable stock)
- 2 cups (500ml) whole milk
- 6 ounces (170g) sharp cheddar , freshly grated
- 6 ounces (170g) mild cheddar or American cheese , freshly grated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium heat (Instant Pot: press Sauté button to go to Sauté Normal Function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Saute Veggies: Pour 1 tbsp (15ml) olive oil & 2 tbsp (28g) unsalted butter in pressure cooker. Ensure to coat oil & butter over whole bottom of the pot. Add chopped onions in Instant Pot. Lightly season with kosher salt and freshly ground black pepper. Saute for roughly 2 minutes until soften but not brown. Add in chopped garlic and saute until fragrant (~30 seconds). Add in about 16 broccoli florets and saute until it smells earthy (~90 seconds). Add in chopped carrots, 3 tbsp (45g) Jasmine rice, and 1 tsp ground mustard. Give it a few quick stirs.
- Deglaze: Pour in ½ cup (125ml) unsalted chicken stock and completely deglaze bottom of the pot by scrubbing the flavorful brown bits with wooden spoon.
- Pressure Cook Broccoli Soup: Add in remaining broccoli, 2 tbsp (30ml) fish sauce, and 2 ½ cup (625ml) unsalted chicken stock. Close lid and pressure cook at High Pressure for 3 minutes + 10 minutes Quick Release (after pressure cooker has finished cooking, wait 10 minutes then carefully release the remaining pressure). Turn off the heat. Open the lid carefully.
- Grate Cheddar Cheese: While the soup is pressure cooking, freshly grate the cheddar cheese.
- Blend & Create Broccoli Soup: In a bowl, reserve 16 - 18 broccoli florets. Pour in 2 cups (500ml) whole milk to slightly cool down the broccoli soup. Blend broccoli soup into a smooth consistency with an immersion hand blender. *Optional: Strain the broccoli soup over a fine mesh strainer for maximum smoothness.
- Add in Cheddar Cheese: With a wooden spoon, add a handful of grated cheddar cheese at a time and stir constantly until the cheese fully melts. Taste and adjust accordingly as you may not need all the cheddar cheese. Add in the reserved broccoli florets and break them down a little with wooden spoon. Taste the soup and season with salt & ground black pepper.
- Serve: Enjoy immediately. Just like our Creamy Tomato Basil Soup Recipe, this will be a really good soup to serve to your favorite guests with grilled cheese sandwiches on the side.
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