Instant Pot Broccoli White Cheddar Soup

🛒 Ingredients

Check this list and gather your ingredients to make this wholesome broccoli cheese soup!

• veggies: onion, carrots, broccoli (fresh or frozen)
• seasonings: garlic, paprika, Dijon mustard, salt and pepper
• dairy: cheddar cheese and whole milk (or light or heavy cream), butter
• chicken broth: or chicken bone broth
• gluten-free flour: to thicken the soup
• olive oil: to sauté the onion and carrots

🔪 Instructions

You'll find complete step-by-step instructions in the recipe card below. Here's a quick overview of what you'll do to make this broccoli cheddar soup.

1. You'll start by using the sauté setting for sautéing the onions and carrots in your Instant Pot or electric pressure cooker. Once they're softened, add the garlic, the gluten-free flour blend, and the chicken broth or chicken stock.
2. Next, add the broccoli, close the lid, seal, and set your Instant Pot for 8 minutes. When time is up, release the pressure with the Quick Release function.
3. Remove the lid, add paprika, Dijon mustard, and stir in the grated cheddar, milk (or heavy cream.) Season to taste with salt and pepper and serve!

👍🏼 Helpful tips

• Use a julienne peeler, a food processor, or the coarse shredding side of a box grater to grate the carrots.
• Use a good quality sharp cheddar cheese and grate it yourself. I prefer an aged white cheddar as it adds so much flavour to this soup. Just like wine, a cheese soup will only be as good as the cheese you add to it.
• While bags of pre-grated or pre-shredded cheese may be convenient, the cheese in them doesn't melt as well. The bags contain additives designed to prevent the cheese from clumping together, but these agents tend to cause the cheese to resist melting.
• When you add the broccoli to the Instant Pot, lay it on top of the soup instead of stirring it in. In this way, it will keep its shape a little better and add some chunky texture to the soup.
• Keep this broccoli cheese soup gluten-free by using a gluten-free flour blend to thicken it.

🍽 Serving suggestions

Garnish: This broccoli cheddar soup is loaded with cheese, so you won't need to garnish it with more. I sprinkled a little freshly chopped parsley on top, but fresh thyme would be delicious too. If you love a little heat, add a light sprinkle of dried red pepper flakes or freshly ground black pepper.

Crackers: I like to serve this soup with these Super Seed Snack Crackers. They're packed full of nutritious seeds like pumpkin, sunflower, sesame, chia, and poppy seeds. With lots of crunch in every bite, they're a perfect accompaniment to this creamy cheese soup.

Bread or Biscuits: Or try it with this skillet-baked Gluten-Free Cheesy Herb Cornbread or Herbed Gluten-Free Baking Powder Biscuits. I sometimes have it with these Mini Gluten-Free Broccoli Cheese Muffins, Gluten-Free Zucchini Cheddar Muffins or a slice of crusty bread.

Sandwich and Coleslaw: Serve it with a classic grilled cheese sandwich, and a side of Crunchy Cabbage Coleslaw.

🥶 Storage and Freezing Instructions

This pressure cooker soup freezes beautifully. Portion it into airtight containers in the size you'll need for your family. Cover tightly, label, and freeze.

This soup will stay fresh for at least 3 months. Thaw overnight in the refrigerator then reheat it over low to medium heat on your stovetop.

If you love the incredible convenience of your Instant Pot, find more Instant Pot Soup recipe ideas here:  5 Clean-Eating Instant Pot Soup Recipes to keep you healthy.