A delicious broccoli cheddar soup recipe made in the Instant Pot with only natural ingredients is the perfect way to warm up your family!
When it comes to easy Instant Pot recipes, nothing beats a good soup. My family enjoys a variety of soups during the winter and fall months because they are warm, filling, and perfect for feeding our large family. Today I’m going to share with you a delicious Instant Pot broccoli cheese soup recipe that I think you will just love!
Broccoli cheddar soup is one of my favorite soup recipes. While I think broccoli is a unique taste that not everyone loves, once you put some cheese on it, it becomes more appealing to more people! My kids love when I top our steamed broccoli with some shredded cheddar cheese, and they also enjoy all of those delicious flavors blended into a soup!
Healthy Instant Pot Broccoli Cheese Soup
This broccoli cheese soup is healthy because it uses only natural ingredients. We will be using real Monterey Jack and sharp cheddar cheeses, real cream, and my secret ingredient, red bell pepper! It’s so yummy and so easy, you’re going to love it!
Is Broccoli Cheese Soup bad for you?
As long as you aren’t lactose intolerant, this broccoli cheese soup is fairly healthy for you. If you’re following a keto diet, it should fit really well within those parameters minus the potato. Now, if you decide to sub in Velveeta or some other processed cheese, you will be adding preservatives to the soup. It’s up to you how healthy you want the soup to be.
Why is my broccoli cheese soup gritty?
If your temperature gets too high when you are melting the cheese into the soup, the proteins in the cheese will tighten up and squeeze out the fat, making your soup grainy. You’ll also want to prevent your cream from curdling by tempering it. Just add a bit of the hot liquid to your cream, stir to combine, and then stir the tempered cream into the soup.
How can I thicken my broccoli cheese soup?
Our broccoli cheese soup is thickened with the addition of a potato that gets cooked with the broccoli and cooks down to where you can’t even tell it’s there.
Another method for thickening your soup is to use cornstarch. I combine 1 tablespoon of cornstarch with a couple tablespoons of the liquid from the soup, stir to combine, and then pour back into the soup. Let the soup simmer for a bit, and it will thicken right up.
How do you make broccoli cheese soup from scratch?
This broccoli cheddar soup recipe starts with sauteeing shallots and a bit of the red bell pepper in olive oil right in the Instant Pot. You can also use onions instead of shallots.
Next you’ll add the chopped potato and continue cooking for a bit.
Then, you’ll deglaze the pot with some chicken broth.
Add in the frozen broccoli and pressure cook it all together.
Once you release the pressure from the Instant Pot, you’ll gradually melt your cheese into the soup.
Then, you’ll add in the tempered cream, season the soup, and enjoy with a nice piece of crusty bread!