How to Make Instant Pot Broccoli Cheddar Soup
This is a brief overview of how to make this delicious soup recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post. I’ve taken everything you love from that delicious broccoli cheddar soup and converted it to an Instant Pot recipe. The rich, creamy, cheese base of this soup is sure to win over even picky eaters.
How to Make a Roux
A key step in making a roux is going slow. You want to complete each step before moving to the next. To start, the butter and flour should be fully combined with no streaks of white flour before you start adding liquid. When you first start adding the stock, go slow. Add just about two tablespoons at a time and fully whisk it in to the butter flour mixture before adding more. The more liquid you add, the more quickly you can go. The whole thing should take no more than a minute or two. When you are making this broccoli cheddar soup on the stovetop, you start the soup by making the roux. But when we make this in the crockpot or the Instant Pot on the stovetop and then add it into the cooked soup at the end of the recipe. The creaminess that a roux brings to a soup is well worth the extra stovetop steps.
Half and Half
Besides the roux, the other ingredients that bring creaminess to this recipe are the cheddar cheese and the half and half. If you live overseas, half and half is a readily accessible ingredient in the U.S. that is half heavy cream and half whole milk. In the UK it is known as half cream. Of course, you absolutely could use 1/2 a cup heavy cream and 1/2 cup whole milk in this recipe instead. If you are making a recipe where cheese is the star of the show, like this one, it is well worth the five minutes it will take to shred cheese from the block.
Other Instant Pot Recipes
Instant Pot Chicken Tacos Creamy Instant Pot Spaghetti Instant Pot Broccoli and Beef
If you make this Instant Pot Broccoli Cheddar Soup recipe or any of my other recipes, please leave me a comment and let me know what you think! You can freeze this soup as well. Store in an airtight container with an inch of room for it to expand. Store in the freezer for up to three months. I recommend freezing this soup in individual portions so you only thaw what you are planning on eating that day. As with all leftovers, use your best discretion. If the recipe seems off in any way before the suggested time, toss it. Leftovers that have been frozen should be thawed in the refrigerator overnight. Then, as with refrigerator leftovers, reheat on the stove top over low heat, stirring often.
