It’s still in the thick of soup season and although I know cream based soups are defiantly more full of calories than a broth variety, I love them. Sometimes, there is nothing better than a good hearty soup on a cold winter day. I bought an instant pot last year during Black Friday and I have loved using it to make meal time much easier. I have always loved making soups, but the instant pot makes it so much quicker and less messy. With clean up a breeze, I can make soups this winter all the time.
One of my favorite classic winter soups is Instant Pot broccoli cheddar soup. The soup only Requires a few simple ingredients so it’s frugal as well as fast.
If you want to lower the calorie content of this recipe, instead of making a roux like the recipe calls for, make a slurry. A slurry is simply a mixture of cornstarch and water. Be aware though, your soup will not taste as rich. Additionally, some people don’t like the mouth feel that are slurry leaves in a soup. The Kitchn has a great post on making a slurry.
Instant Pot Broccoli Cheddar Soup
To make Instant Pot broccoli cheddar soup, you will need:
1 QT of Free-Range Chicken Broth
3 Cups of Fresh Broccoli, rough chopped
1 Carrot, Shredded
2 Cups Shredded Extra Sharp Cheddar
1 Stick (¼ cup) Butter
¼ Cup Flour
½ Cup 2% Milk
½ Tsp Paprika
1 Tbsp Granulated Onion
1 ½ Tbsp Granulated Garlic
Dash of Pink Salt
Dash of Black Pepper
How to make Instant Pot broccoli cheddar soup:
Start by placing your free range chicken broth, fresh broccoli, and shredded carrot into your instant pot. Add your seasonings. close the lid, making sure it has a Tight Seal. Set it on the soup setting for 18 minutes.
When you only have about 5 minutes left on your time, start making your roux. This is achieved by melting your butter in a small pot on your stove, and slowly adding in your flour making sure to whisk and break up chunks. Your roux is ready when it has a smooth “wet sand” appearance.
When your instant pot is done and you have carefully let off the steam and opened the lid, you can now add your roux. Using a whisk, slowly add your roux and make sure to break it up. Your roux is a soup thickener so it should be well-incorporated. If you will be using a slurry instead, this is the time to add it.
I use an immersion blender to create a creamier soup, but you can also leave it as is. If you want to use an immersion blender, carefully do so now.
Next, add in your sharp cheddar and mix well. Finally, slowly stir in your milk.
You can add extra seasoning to taste at this point. I like to also garnish with a little bit of shredded cheese on top.