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Easy Instant Pot Broccoli Cheddar Soup: A Creamy Delight

As the chill of winter sets in, there’s nothing quite like a warm bowl of soup to comfort the soul. One such delightful option is Broccoli Cheddar Soup, a creamy, flavourful concoction that is not only easy to prepare but also healthy and satisfying. With the help of an Instant Pot, you can whip up this delicious dish in no time. Here’s a simple recipe that will have your family asking for seconds.

Ingredients

• 450g fresh broccoli, chopped (you can also use frozen)
• 1 large onion, diced
• 2 cloves garlic, minced
• 500ml vegetable or chicken stock
• 250ml whole milk (or a dairy alternative)
• 225g sharp cheddar cheese, grated (plus extra for garnish)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: a pinch of nutmeg for added warmth

Method

1. Sauté the Aromatics: Begin by turning your Instant Pot to the sauté function. Add the olive oil and let it heat for a moment. Next, toss in the diced onion and cook until it becomes translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. Add the Broccoli and Stock: Once the garlic has softened, add the chopped broccoli and pour in the vegetable or chicken stock. Season with a pinch of salt and pepper. If you’d like to add nutmeg, now is a great time to sprinkle in that pinch.

3. Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Select the pressure cook function and set the timer for 5 minutes. The Instant Pot will take a few moments to build pressure before the cooking starts.

4. Quick Release: After the cooking time is complete, perform a quick release by carefully turning the valve to venting. Be cautious of the steam—keep your hands away from the hot vapour.

5. Blend the Soup: Once the pressure has fully released, remove the lid and use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest with broccoli pieces intact.

6. Stir in the Cheese and Milk: Return the pot to sauté mode. Stir in the whole milk and gradually add the grated cheddar cheese, mixing until the cheese has melted and the soup is creamy. Taste and adjust the seasoning with salt and pepper as needed.

7. Serve: Ladle the soup into bowls, garnishing with additional cheese if desired. A sprinkle of freshly cracked black pepper or a drizzle of olive oil can elevate the presentation.

Tips for Customisation

• Add Protein: For a heartier version, consider adding cooked chicken or some crispy bacon bits.
• Vegetable Variations: Feel free to add other vegetables such as carrots, cauliflower or peas to the mix for a vibrant medley.
• Spice it Up: If you like a bit of heat, a dash of cayenne pepper or a spoonful of Dijon mustard can add a delightful kick.

Conclusion

This Easy Instant Pot Broccoli Cheddar Soup is not only quick to prepare but is also a versatile dish that can cater to various tastes. Packed with nutritious broccoli and creamy cheddar, it’s a wholesome meal perfect for chilly evenings. Whether served as a comforting starter or as a complete meal paired with crusty bread, this soup will surely become a staple in your kitchen. Enjoy the warmth it brings, paired with the satisfaction of knowing you’ve made a deliciously comforting dish effortlessly!