Make this Panera style Instant Pot Broccoli Cheddar Soup in under 20 minutes. It’s cheesy, creamy and Keto as well.
About This Recipe
Instant Pot Broccoli Cheddar Soup is a creamy soup that has the goodness of vegetables, is super cheesy, and needs just a few more ingredients that will already be available in your pantry.
It has broccoli and carrot, and the good part it has Cheddar Cheese, so if anyone is fussy about the veggies, they will be excited about the cheese too and will love every sip of this creamy soup.
There are only a few months left for Winters to arrive, and this is my favorite season as I get to make so many varieties of soup for my everyday meals, as they are comforting and gives us a bit of relief from the cold. One of my favorite soups to make during Monsoons and Winters is this, Broccoli Cheddar Soup.
And since I have started making it in my Instant Pot, it has become even more regular at my home, as Instant Pot makes everything so easy and fuss-free. It just takes 10-12 minutes for this soup to get ready in the instant pot, which is half the time of the soup cooked on the stovetop.
And I feel when making in an Instant Pot, the flavors are also more intense and cheese melts beautifully and gets combined with the soup.
This Soup tastes just like Panera’s Broccoli Cheddar Soup, which is a popular American Bakery Cafe. They serve this soup with a fresh Baguette, which is hard to miss.
So, as soon as the cold chilly days arrive, get your ingredients ready and make this super delicious and cheesy Broccoli Cheese Soup in an Instant Pot.
This Instant Pot Broccoli Cheese Soup is,
- Easy and Fuss Free
- Super comforting
- Perfect for Winter meals
- Just like Panera’s Soup
Vegetables – The star ingredient of this soup is Broccoli, which is one of the most nutrient-dense vegetables. It is a good source of Fibre and Protein, and also rich in Iron, Potassium, and Calcium. Wash the broccoli properly, pat it dry, and then cut into small florets.
Along with broccoli, we will also add some goodness of carrot in this soup, which gives it a nice slightly sweet taste.
Cheese – This soup is loaded with Cheddar Cheese, which makes it extra cheesy and the sharp and pungent flavor of cheddar cheese tastes really well in the soup.
To balance the flavor of cheddar and to make it extra cheesy we will also add in parmesan cheese in the soup.
Cream – Add in some heavy cream too, to make it extra rich and filling. The creamer it is, the more delicious it gets. Right?
Vegetable Broth – To give it a soupy texture, we will add in the vegetable broth which adds a nice subtle flavor of its own. If you do not have vegetable broth, you can use it in the same amount of water in the soup as a substitute.
Butter – Butter is added in the beginning to cook onion and garlic a bit, which adds a beautiful flavor in the soup. You can even use olive oil instead of butter.
Corn Flour – To make it thick, add in cornflour in some water, give it a mix, so that it is lump free and then add in the soup. This will make your soup nice and thick. But you can avoid it too if you do not prefer thick consistency.
Others – Other ingredients used to enhance the taste, even more, are – Onion, Garlic, Salt, Pepper, and Red Chilli Flakes. Red Chilli Flakes and Pepper add in heat and spicy taste in the soup.
You can always increase or decrease the amount of red chili flakes and pepper, depending upon the heat and spicy taste your prefer in the soup.
Step By Step Recipe
Press SAUTE button of the Instant Pot. Add butter and let it melt.
Add onion and garlic and sauté for 2-3 minutes.
Add vegetable broth, broccoli, carrots, salt, pepper and chilli flakes.
Close the lid the pot and set the valve to sealing position.
Press PRESSURE COOK and set the timer to 1 minute. One the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid. Press SAUTE once again.
Add heavy cream, cheddar cheese, and parmesan cheese and cook for 4-5 minutes until the cheese melts.
Mix cornstarch with water and add it in the pot.
Cook the soup for another 3-4 minutes. Serve hot.
Frequently Asked Questions
Yes, you can use frozen broccoli instead of fresh broccoli while making this soup. It is considered as good as the fresh ones and has all the nutritional benefits too.
To use, add in frozen broccoli in a bowl of hot water and let it sit for 5 minutes. Discard the water and the broccoli is ready to use. You can even add in frozen broccoli without thawing it.
Curdling often happens when you add cream on very high heat and do not stir. While adding in the soup, add the cream slowly on low heat and keep stirring it until it gets combined properly. This way the soup won’t curdle.
Serve this Instant Pot Broccoli Cheese Soup with fresh homemade bread, baguette, garlic bread or dinner rolls on the side.
You can also serve it with a Sandwich or a Wrap for a filling meal.
I sometimes even like to serve a fresh and light homemade Green Salad with this cheesy and flavourful soup.
This Instant Pot Cheddar Broccoli Soup will last in the fridge for about 4 to 5 days when stored in an airtight container.
While serving it again, heat it in a pan on the stovetop or in the microwave, until nice and warm. If you feel it has become a little thick, you can add in a little vegetable broth or water while reheating.
It does freeze well too. Store it in an individual small container rather than the entire soup in a big container. Thaw it in the fridge overnight and heat it on the low medium flame when you want to serve it.
Instant Pot Broccoli Cheddar Soup Recipe
- 2 tbsp Butter
- 1 cup Onion (diced)
- 2 tsp Garlic (chopped)
- 4 cups Vegetable Broth
- 4 cups Broccoli (cut into small florets)
- 1 cup Carrot (matchsticks)
- Salt (to taste)
- Pepper (to taste)
- 1 tsp Red Chilli Flakes
- 1 cup Heavy Cream
- 2 cups Sharp Cheddar Cheese
- ½ cup Parmesan Cheese
- 2 tbsp Corn Starch
- ¼ cup Water
- Press SAUTE button on the Instant Pot.
- Add butter and let it melt.
- Add onion and garlic and sauté for 2-3 minutes.
- Add vegetable broth, broccoli, carrots, salt, pepper and chilli flakes
- Close the lid of the pot and set the valve to sealing position.
- Press PRESSURE COOK and set the timer to 1 minutes.
- One the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid
- Press SAUTE once again.
- Add heavy cream, cheddar cheese and parmesan cheese and cook for 4-5 minutes until the cheese melts.
- Mix cornstarch with water and add it in the pot.
- Cook the soup for another 3-4 minutes. Serve hot.