Instant Pot Broccoli Cheese Soup is a thick and creamy soup that uses evaporated milk and a roux to achieve ultimate creaminess and sharp cheddar cheese, vegetables, and herbs for amazing flavor. With the Instant Pot, broccoli cheddar soup is ready to eat in 35 minutes.
Duration:
INGREDIENTS:
- 2 tablespoon butter
- 1 cup onion diced
- 3 celery stalks diced
- 4 cloves garlic minced
- 1 carrot grated
- 2 ½ cups chicken broth or vegetable broth
- 4 cups broccoli chopped into small florets
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 cups evaporated milk
- ¼ cup melted butter
- ¼ cup all purpose flour
- 4 ½ cups sharp cheddar cheese freshly shredded
INSTRUCTIONS:
- Set the Instant Pot to saute mode on the normal/high setting for 3 minutes. Add the 2 tablespoon of butter, onion, celery, garlic, and carrots. Saute for 3 minutes, until vegetables soften, stirring frequently.
- When the saute cycle is complete, add the chicken broth and deglaze the bottom of the pot. Add the salt, pepper, paprika and broccoli florets, stir and close the lid. Set to pressure cook on high for 2 minutes. When done, complete a controlled quick release of the pressure.
- In a small bowl, mix the ¼ cup of melted butter and all purpose flour until a smooth paste forms.
- Once the pressure has been released, open the lid and stir. Set the pot back to saute for 10 minutes (it may not take this long). Add the evaporated milk and the roux. Stir constantly for 1 minute so that the roux dissolves. Keep the pot on saute until the soup begins to boil. This happens around 5-8 minutes. Once boiling, set a timer for 2 minutes. Stir continuously for the 2 minutes to allow the soup to thicken.
- Turn off the Instant Pot. Using pot holders, remove the inner pot to a trivet and let cool for 5 minutes.
- Stir in the cheddar cheese slowly, 1 cup at a time, stirring well between additions.
- Serve, topped with extra cheddar cheese if desired.
NOTES :
Tip 2: It is important to allow the soup to cool before adding the cheese so that it melts smoothly. If the cheese is added to broth that is too hot, it will turn into rubbery chunks and not melt into the broth.
Yield: This recipe makes 12 cups of soup, with a serving size of 2 cups (or 6 servings). Nutritional information is based on a 16 oz serving of soup.
NUTRITION:
Serving: 16ozCalories: 651kcalCarbohydrates: 27gProtein: 33gFat: 46gSaturated Fat: 29gCholesterol: 147mgSodium: 1525mgPotassium: 879mgFiber: 3gSugar: 17gVitamin A: 3571IUVitamin C: 68mgCalcium: 1009mgIron: 2mg
