Instant Pot Broccoli Cheddar Soup
Nothing screams cozy comfort food like this Instant Pot broccoli cheddar soup! Rich, creamy and thick, this quick and easy broccoli potato soup comes together in under an hour with only 5 ingredients.
Ingredients
- 3 cups chicken stock Note 1
- 2-3 leftover baked potatoes peeled Note 2
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 6 cups frozen broccoli florets Note 3
- 1 cup whole milk
- 1 tablespoon cornstarch
- 1 cup grated cheddar cheese more for serving
Instructions
- Place the inner pot in Instant Pot and hit “saute” button. Add broth and warm it up. If you’re using frozen stock, put it in as frozen and start thawing it in the pot.
- Meanwhile, cut the potatoes into small cubes. (I use this handy tool to expedite the process.)
- Add the potatoes, salt and garlic powder into the pot with chicken stock. (If you're using frozen stock, no need to wait for the stock to fully thaw, but make sure there’s at least 1 cup of liquid thawed.)
- Cover and make sure the valve is set to sealing. Click “cancel” button, and then Manual/Pressure Cook button. Set it for 3 minutes on High. (Note: It took 24min for IP to come to pressure with some frozen stock.)
- Once the time is up, let the Instant Pot release pressure naturally for 5 minutes. Then turn the valve to venting to release all the remaining pressure. When the pin drops, carefully open the lid.
- Hit “saute” button, add broccoli and milk. Bring it to a boil.
- Meanwhile, in a small bowl, mix cornstarch with 1 tablespoon of water. And add it to the soup while it’s boiling. Mix everything well and cook until broccoli is softened.
- Add cheese and stir until it's fully melted. Serve with more cheese, if desired.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: I use frozen chicken broth, no need to thaw it!!
Note 2: It’s about 2lbs of potatoes. You can also use raw russet potatoes.
Note 3: It’s about 1lb broccoli. You can also use fresh broccoli. If frozen take it out on the counter as you start cooking the dinner.
Storage:
- If you have leftovers, you can easily store them in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. It's also so easy to make this soup in advance and enjoy it throughout the week for lunch or dinner.
- Freezing this soup is doable, just make sure it cools to room temperature before you store it in an airtight container for up to 2 months in the freezer. Thaw overnight and reheat on the stovetop or in the microwave. There is a chance the texture changes due to the cheese or potatoes, but stir to combine; it should still be very flavorful.
- Another tip is to freeze the soup into smaller individual portions. This is great if you want to reheat a single serving of soup for lunch in a month or two.
- If you have leftovers, you can easily store them in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. It's also so easy to make this soup in advance and enjoy it throughout the week for lunch or dinner.
- Freezing this soup is doable, just make sure it cools to room temperature before you store it in an airtight container for up to 2 months in the freezer. Thaw overnight and reheat on the stovetop or in the microwave. There is a chance the texture changes due to the cheese or potatoes, but stir to combine; it should still be very flavorful.
- Another tip is to freeze the soup into smaller individual portions. This is great if you want to reheat a single serving of soup for lunch in a month or two.
Nutrition
Calories: 236kcalCarbohydrates: 26gProtein: 13gFat: 9gSaturated Fat: 5gCholesterol: 27mgSodium: 728mgPotassium: 791mgFiber: 4gSugar: 6gVitamin A: 822IUVitamin C: 95mgCalcium: 237mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.
