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- 4 cups fresh broccoli florets - 1 medium onion, diced - 1 cup carrots, diced - 3 cloves garlic, finely minced - 2 cups sharp cheddar cheese, freshly grated - 1 cup heavy cream - 4 cups vegetable broth - 1 teaspoon mustard powder - 1 teaspoon onion powder - Salt and black pepper - 2 tablespoons olive oil Gathering the right ingredients makes cooking fun. Fresh broccoli, with its bright green color, brings life to the soup. I love using a medium onion for sweetness and depth. Diced carrots add a lovely pop of orange and a hint of sweetness. Garlic is a must for flavor. Next, we have the star of the dish: sharp cheddar cheese. It melts beautifully and gives the soup that creamy richness. Heavy cream adds a silky finish, making every spoonful comforting. For the broth, I like vegetable broth. It keeps the soup light and allows the flavors to shine. The mustard and onion powders enhance the taste without needing fresh herbs. Lastly, a pinch of salt and black pepper rounds out the flavor profile. Don't forget the olive oil! It helps sauté the onions and garlic, creating a delicious base for the soup. With these ingredients, you're ready to create a cozy bowl of Instant Pot Creamy Broccoli Cheddar Soup. First, you need to select the sauté mode on your Instant Pot. Pour in two tablespoons of olive oil and let it heat for a moment. When the oil shimmers, add one medium diced onion. Sauté the onion for about three to four minutes. You want it to soften and turn clear. Next, add three finely minced cloves of garlic. Cook for another minute, stirring often to avoid burning. Now it's time to toss in the diced carrots and four cups of fresh broccoli florets. Mix the veggies well with the onions and garlic. This helps all the flavors blend together. Carefully pour in four cups of vegetable broth. Then, add one teaspoon of mustard powder, one teaspoon of onion powder, and a good pinch of salt and black pepper. Stir everything to make sure the flavors spread evenly. Seal the Instant Pot lid tightly. Ensure the steam vent is closed. Set your Instant Pot to cook on high pressure for five minutes. This short time will make the veggies tender without losing their bright color. After the timer goes off, carefully perform a quick release of steam. This step prevents overcooking the vegetables. Once the steam is gone, open the lid and stir the soup. To make it creamy, use an immersion blender. Blend until the soup is smooth. If you don’t have an immersion blender, transfer the soup in small batches to a regular blender. Be careful with hot soup! After blending, return the soup to the pot if needed. Stir in one cup of heavy cream and two cups of freshly grated sharp cheddar cheese. Mix until the cheese is melted. Taste the soup and add more salt or pepper if you want. Ladle the warm soup into bowls. For a nice touch, sprinkle extra cheddar cheese on top. You can also add a dash of black pepper for flavor. Serve the soup in rustic bowls and consider adding a drizzle of heavy cream on top for a fancy look. Pair it with crusty bread for dipping. Enjoy your creamy soup! To make your soup stand out, adjust the seasoning. Taste as you go. If it needs more salt or pepper, add a pinch. You can also add herbs like thyme or parsley for extra flavor. A squeeze of lemon at the end brightens the taste. For a smooth soup, blend it well. Use an immersion blender for ease. If you want it thicker, add more cheese or reduce the broth. To thin it, mix in a little more broth or cream. Find the balance that you enjoy best. If you make a larger batch, add a few extra minutes to the cooking time. For smaller portions, you may reduce it by a minute or two. Instant Pot models may vary, so know yours well. Always check if the soup is hot and cooked through before serving. {{image_4}} You can change the cheese in this soup. Gouda or mozzarella work great too. Each cheese gives a unique flavor. If you want a bolder taste, try a sharp cheddar. You can also switch the broth. Use chicken broth for a richer taste. This swap adds more depth to your soup. Want a dairy-free version? Use coconut milk instead of cream. You can also add nutritional yeast for cheesy flavor. For a vegan option, skip the cheese and cream. You can make it low-carb too. Use cauliflower instead of broccoli for a twist. Gluten-free? This recipe is already gluten-free as written! Boost the nutrition by adding proteins. Cooked chicken or white beans fit well. They add a nice texture and protein. You can also add more veggies. Spinach or peas add color and nutrients. Toss them in during the blending step. This adds flavor and makes your soup even healthier. After making your creamy broccoli cheddar soup, let it cool down a bit. Then, store the leftovers in the fridge. Use airtight containers to keep the soup fresh. Glass or plastic containers work well. Make sure to leave some space at the top. This allows for the soup to expand if it freezes later. To freeze the soup, let it cool completely first. Pour the soup into freezer bags or containers. Be sure to label them with the date. When you want to eat it again, thaw the soup in the fridge overnight. To reheat, warm it on the stove over low heat. Stir often to prevent sticking. You can also use a microwave, but stir every minute for even heating. The soup lasts about three to four days in the fridge. If you freeze it, it can last up to three months. Always check for signs of spoilage. If the soup smells sour or if you see mold, throw it away. Better safe than sorry! To make this soup from scratch, follow these steps: 1. Sauté the onion in olive oil until soft. 2. Add garlic and cook for one more minute. 3. Mix in diced carrots and broccoli florets. 4. Pour in vegetable broth and add seasonings. 5. Seal the Instant Pot and cook on high pressure for five minutes. 6. Release the steam quickly to avoid overcooking. 7. Blend the soup until smooth. 8. Stir in heavy cream and cheese until melted. 9. Serve hot with extra cheese on top. This method gives you a creamy, rich soup in about 30 minutes. Yes, you can use frozen broccoli. It saves time and still tastes great. However, frozen broccoli may break down more in the soup, making it less chunky. Adjust the cooking time to about two to three minutes for the best texture. To add heat, consider these options: - Add red pepper flakes when sautéing. - Stir in diced jalapeños or hot sauce. - Use pepper jack cheese instead of cheddar. These additions elevate the flavor and kick up the spice level. Here are some tasty pairings: - Crusty bread for dipping. - A fresh green salad for balance. - Grilled cheese sandwiches for extra comfort. These sides enhance your meal and make it heartier. This article covered how to make creamy broccoli cheddar soup in an Instant Pot. You learned about the key ingredients, step-by-step cooking methods, and helpful tips for flavor and texture. I also shared ideas for variations to fit different diets and nutritional needs. Finally, proper storage tips were provided to keep your soup fresh. With all this knowledge, you’re ready to create a delicious meal that your family will love. Enjoy experimenting and finding your perfect soup!

Instant Pot Creamy Broccoli Cheddar Soup

Warm up with this delightful Creamy Instant Pot Broccoli Cheddar Soup that's perfect for any season! In just 30 minutes, enjoy a rich blend of fresh broccoli, sharp cheddar, and creamy goodness. Follow our easy steps to create a bowl of comfort that everyone will love. Don't miss out on this flavor-packed recipe! Click through to discover the full recipe and tips! #InstantPotRecipes #BroccoliCheddarSoup #ComfortFood #HealthyEating
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Ingredients
  

4 cups fresh broccoli florets

1 medium onion, diced

3 cloves garlic, finely minced

4 cups vegetable broth

1 cup carrots, diced

2 cups sharp cheddar cheese, freshly grated

1 cup heavy cream

1 teaspoon mustard powder

1 teaspoon onion powder

Salt and black pepper to taste

2 tablespoons olive oil

Instructions
 

Sauté the Aromatics: Begin by selecting the sauté mode on your Instant Pot. Pour in the olive oil and let it heat up. Once shimmering, add the diced onions. Sauté for about 3-4 minutes, stirring occasionally until the onions have softened and turned translucent.

    Add Garlic: Incorporate the minced garlic into the pot and continue to cook for an additional minute, stirring frequently to prevent burning and ensure even cooking.

      Add Vegetables: Toss in the diced carrots and the fresh broccoli florets. Gently mix everything together, allowing the vegetables to coat with the fragrant onion and garlic.

        Add Broth and Seasoning: Carefully pour in the vegetable broth, then sprinkle in the mustard powder, onion powder, and a generous pinch of salt and pepper. Stir the mixture to evenly distribute all the ingredients.

          Pressure Cook: Seal the lid of the Instant Pot, ensuring the steam vent is securely closed. Set the device to cook on high pressure for 5 minutes.

            Release Steam: After the cooking cycle completes, carefully perform a quick release of steam. This helps to avoid overcooking the vegetables.

              Blend the Soup: Once the steam has fully escaped, open the lid and stir the soup to combine the flavors. Using an immersion blender, carefully blend the soup until you achieve a smooth and creamy consistency. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender.

                Incorporate Cream and Cheese: After blending, return the soup to the pot (if using a regular blender) and stir in the heavy cream along with the freshly grated cheddar cheese. Mix until the cheese is fully melted and the soup is luscious and creamy. Taste the soup and adjust the seasoning with additional salt and pepper if desired.

                  Serve and Garnish: Ladle the warm soup into bowls and garnish with a sprinkle of extra cheddar cheese or a dash of black pepper for added flavor and visual appeal.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                      - Presentation Tips: Serve the soup in rustic bowls and add a drizzle of heavy cream on top for an elegant touch. Pair with crusty bread for dipping!