Instant Pot Three-Cheese Broccoli Soup
A rich and creamy Instant Pot broccoli cheddar soup that's quick and easy to make, bringing together fresh vegetables and melted cheese for a comforting dish.
Dive into Comfort: Instant Pot Broccoli Cheddar Soup
There’s something inherently cozy about a steaming bowl of broccoli cheddar soup, especially as the chill of autumn sets in. This Instant Pot version takes the rich, creamy flavors you love and transforms them into a quick, easy dish you can whip up any day of the week. Whether it’s a busy weeknight or a lazy weekend brunch, this soup offers a perfect blend of tenderness from the broccoli and a melty, cheesy goodness that warms your heart. I fell in love with this recipe because of its simplicity and comforting flavors—a perfect dish that brings the family together around the table.
Reasons to Make Instant Pot Broccoli Cheddar Soup
Why settle for anything less when you can enjoy homemade soup that’s delicious, nutritious, and quick? This Instant Pot broccoli cheddar soup is ideal for busy families or anyone seeking comfort in a bowl. It brings together a medley of fresh vegetables and creamy cheeses, combining flavors that will have your family asking for seconds. Plus, you can prepare a whopping 8 cups—enough leftovers for lunch the next day!
The Cooking Process Explained
Let’s break down the process so you know exactly what to expect when diving into this delicious recipe. We’ll start by sautéing the onion and garlic to build flavor, then we’ll add the broccoli and broth. After a quick pressure cook, we’ll stir in the creamy cheeses to create the ultimate comfort soup. You’ll be amazed at how fast and simple it is!
Gather These Items
Before we begin, make sure you have the following ingredients on hand:
- 8 cups of broccoli florets
- 1 large sweet onion, chopped
- 1 teaspoon minced garlic
- 1/3 cup Italian flat leaf parsley, finely minced
- 1 tablespoon coarse ground garlic salt
- 1 tablespoon seasoned pepper
- 6 cups chicken broth
- 1 teaspoon seasoned salt
- 1 teaspoon paprika
- 1 tablespoon butter
- 2 cups half-and-half
- 4 cups Colby Jack cheese, shredded
- 2 cups Parmesan cheese, shredded
- 1 cup Swiss cheese, shredded
Feel free to customize and substitute—maybe swap the cheeses for your favorites or use vegetable broth to keep it vegetarian!
Step-by-Step Instructions
Sauté Onions & Garlic: Press the Saute button on your Instant Pot and melt the butter. Add the diced onion and sauté until golden brown. Next, stir in the minced garlic and cook for 2 minutes before turning off the sauté setting.
Add Broth & Broccoli: Pour in the chicken broth, scraping the bottom to release any flavorful bits. Then add the broccoli, parsley, garlic salt, seasoned salt, seasoned pepper, and paprika. Give it a good stir.
Pressure Cook: Secure the lid and ensure the valve is set to ‘SEALING.’ Press the MANUAL button and set the cooking time for 8 minutes.
Release Pressure: Once the cooking is complete, let the pressure release naturally. After it beeps, switch the pressure valve from sealing to venting to ensure all steam has escaped.
Mix in the Cream and Cheeses: Finally, remove the lid and stir in the half-and-half, Colby Jack, Parmesan, and Swiss cheeses. Mix well until all ingredients are combined and the cheese has melted.
Serve: Allow the soup to sit for 10 minutes before stirring again. Serve it warm and enjoy!
Instant Pot Three-Cheese Broccoli Soup
- Prep
- 10 MIN
- Cook
- 15 MIN
- Total
- 25 MIN
- Serves
- 8
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 6 DONE03Recipe notes
- 01For an extra touch, serve in warm bowls and garnish with extra cheese or fresh parsley. A loaf of crusty bread or a salad pairs nicely. Store leftovers in an airtight container in the fridge for up to 3 days or freeze in portions for up to three months.
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How to Plate and Pair
For an extra touch, serve your soup in warm bowls and garnish with a sprinkle of extra cheese or fresh parsley. A cozy loaf of crusty bread or a simple green salad pairs perfectly, adding a delightful crunch to each bite.
Keeping Leftovers Fresh
If you happen to have any soup left over (which is rare!), store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Want to keep it longer? Freeze the soup in individual portions for up to three months. Just make sure it’s cooled completely before transferring it to freezer-safe containers!
Recipe Variations
Feeling adventurous? Here are some creative twists to try:
- Spicy Kick
- Add diced jalapeños or a pinch of cayenne pepper for some heat.
- Herb Infusion
- Experiment with other herbs like thyme or rosemary for distinctive flavors.
- Vegetarian Option
- Use vegetable broth and swap the cheeses for plant-based alternatives.
Common Questions
Can I use frozen broccoli?
Absolutely! Frozen broccoli works just as well in this recipe; adjust the cooking time slightly if needed.
What can I use instead of half-and-half?
Heavy cream or evaporated milk are great substitutes for that creamy texture.
Is it possible to make this soup dairy-free?
Yes! Use coconut milk or any nut-based milk along with dairy-free cheese alternatives.
By following these steps and tips, you’ll have a delicious and comforting Instant Pot broccoli cheddar soup that will quickly become a favorite in your household. Enjoy every spoonful of creamy goodness!
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