Description
Instant Pot Broccoli Cheddar Soup can be prepared in minutes, and it tastes the same as the classic soup from Panera Bread. So creamy and cheesy, this broccoli and carrot soup will be a family favorite!
Ingredients
Scale
- 1 medium – Broccoli florets
- 1 medium – Onion chopped
- 1 medium – Carrot grated
- 5 cloves – Garlic chopped
- 3 tbsp – All-purpose flour/Maida
- 1 cup – Almond milk/ Coconut milk/ Plain milk
- 2 cubes – Vegan butter/ Plain Butter
- 3 cup – Vegetable stock
- Pink salt to taste
- 1 tsp – Mustard powder
- 1 tsp – Black pepper powder
- 1 tsp – Dried thyme
- 1/2 tsp – Garlic powder
- 1/2 tsp – Cayenne powder
- 1/2 tsp – Nutmeg powder
- 1 cup – Vegan cheddar cheese (shredded)
Instructions
- In an Instant pot turn on the saute mode. Add vegan or plain butter, garlic chopped saute for 30 seconds.
- Add onion chopped saute till translucent.
- Cancel saute mode add all-purpose flour. Keep mixing it nicely till little golden brown in color.
- Add a little vegetable stock and turn on the saute mode again. Mix nicely with the help of a spatula.
- Keep stirring nicely while it thickens.
- Now add 2 cups more vegetable stock and mix.
- Add pink salt according to your taste. Add dried thyme, garlic powder, black pepper powder, mustard powder, nutmeg powder, and cayenne powder.
- Mix everything with the help of a spatula.
- Add broccoli florets and grated carrot.
- Mix everything nicely.
- Close the Instant pot lid. Turn the valve to sealing position.
- Press Cancel mode. Press the pressure cook mode. Cook for 2 minutes.
- Press Cancel mode after 2 minutes done. Let the pressure release naturally for 5 minutes then turn the valve to the venting position.
- Open the lid.
- Turn on the saute mode. Add almond milk and mix well.
- Then add vegan or plain cheddar shredded cheese. Mix everything nicely.
- Cook for 2 minutes. Press Cancel mode after 2 minutes.
- Vegan Broccoli Cheddar soup is ready to be served.
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[equipments]Notes
- The cooking time does not need to be changed if you use frozen broccoli instead of fresh. Occasionally, I use frozen broccoli and cauliflower as well.
- Using extra sharp cheddar cheese in this recipe is what I like to use, however you can use whatever you have on hand.
- Cheese is best shredded by purchasing a block and shredding it yourself. As the cheese in the store-bought pre-shredded bags has a coating to keep it from melting as well, it does not melt as well.
- Depending on your preference, this soup can be smooth or chunky. When I mixed the soup after pressure cooking, I used a whisk to make it smoother. You can also blend the soup using a hand blender.
- For vegan versions of this recipe, substitute your favorite plant-based oil or vegan butter for the butter. One reader used Daiya vegan cheese and almond milk to make a creamy vegan soup and it worked perfectly.
- If you want to replicate the taste of a cafe at home, don’t be afraid of the butter and cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Instant-Pot/Pressure
- Cuisine: American
Nutrition
- Serving Size: 4 people
- Calories: 417Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 95mg
Keywords: Instant Pot broccoli cheese soup healthy, Instant Pot Panera broccoli cheese soup, Instant Pot broccoli soup