Broccoli Cheddar Soup IP
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Broccoli cheddar soup reimagined in the Instant Pot. Butter and onion sauted to golden, then flour toasted just right to avoid clumps. Fresh carrots swapped for parsnips here, adding earthiness. Broccoli replaced partly with kale for a twist; nuttiness plus nutrition. Aromatic nutmeg nudges flavor forward; vegetable broth simmers everything tender under pressure. Quick release to avoid mush while blending vibrant textures. Cream and sharp cheddar melt smoothly but resist greasiness thanks to careful timing. Salt and pepper lift it all, not bury. Easy comfort food with steps you can trust once you know the cues — aroma, texture, and sound. Six servings that fill bowls with warmth and bite, a blend of rustic and refined. Hands-on magic from stovetop to table, minus fuss and boring.
Prep:
12 min
Cook:
18 min
Total:
30 min
Servings:
6 servings
#Instant Pot
#Soup
#Broccoli Cheddar
#Comfort Food
#Quick Meals
#Vegetable Soup
Walked through many versions of broccoli cheddar soup. Instant Pot method? Game changer, hands down. Key first step: browning onions in butter until translucent but not burnt; aroma tells the story. Skip that, and the broth stays flat. Changing carrots for parsnips — surprise hit for me, adding subtle earthiness and sweetness. Then kale joins broccoli for greener bite, texture contrast that keeps bowl interesting. Nutmeg? Tiny dose makes big difference, warming up flavors without overpowering. Pressure cook timing tweaked a few minutes longer — balance softness and texture. Quick release a must to stop overcooking. Cream and sharp cheddar stirred at the end, careful heat to avoid curdling. Salt and pepper adjustments at last. Not some run-of-the-mill puree, but a rustic blend you spoon and don’t forget. Seasoned cooks know these tweaks save countless batches. Get hands dirty, smells rising. Perfecting soup takes patience, but some shortcuts too.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion sliced thin
- 3 tablespoons all-purpose flour
- 3 cloves garlic minced fine
- 1 cup diced parsnips
- 3 cups chopped broccoli florets
- 2 cups chopped kale stems removed
- ⅛ teaspoon freshly grated nutmeg
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups sharp white cheddar shredded
- Salt and freshly ground black pepper to taste
About the ingredients
Butter’s your flavor base; unsalted lets you control salt. Onions sliced thin instead of chopped — cooks faster, releases more sweetness. Flour is thickener but toast carefully, no browned bits or your soup turns gritty. Garlic imparts punch but minced fine to spread evenly without big bites. Swapped carrots for parsnips here — parsnips soften slower, so added 3 minutes pressure. Parsnips give a subtle nutty sweetness that changed the whole profile for me. Broccoli mixed with kale stalk-free for textural variety; kale can be fibrous but here it melds well and adds depth. Nutmeg isn’t optional; just a pinch wakes up all the greens. Vegetable broth preferably low sodium so salt control easy later. Cream for richness; heavy cream thickens mouthfeel. Sharp white cheddar for that signature tang and melt — try Gruyere for twist or fontina for smoother melt. Salt/pepper final adjustments to taste, seasoning is personal.
Method
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- Heat Instant Pot on saute mode. Toss in butter to melt; wait for it to foam and shimmer. Add onion slices — hear that gentle sizzle? Stir often. About 3 minutes until edges turn translucent with golden edges. Sweet aroma builds here; don't rush browning or it turns bitter.
- Stir in flour with garlic minced. Toast them together, stirring constantly; smells nutty and slightly roasted after 2 to 3 minutes. Crucial for thickening without lumps. Scrape bottom so flour doesn’t clump or burn. Panic sets in if you see dark spots — lower heat, stir more.
- Dump in diced parsnips, broccoli bits, kale leaves stripped from stalks, nutmeg shaken over like seasoning magic, and pour vegetable broth. Mix to combine exposure to flour. You want visible bits settled evenly, no flour patches.
- Seal lid, switch to manual high pressure for about 18 minutes. Longer than usual; parsnips take slightly more time to soften but keep broccoli textures intact. Listen for steady hisses, no frantic leaks. A slow steady whistle is enough.
- Quick release steam carefully once time’s up — watch out, broth can spurt if you’re too eager. Open lid, poke broccoli; it should yield easily to spoon pressure, break apart with gentle stir. This tactile check beats timers.
- Lower heat to warm or keep saute on gentle, then pour in cream all at once. Wait for swirl in pot, then fold in shredded sharp cheddar gradually. Cheese should melt easily without clumping or oil separation. Stir until velvety smooth; if mixture looks grainy, lower heat and stir longer.
- Adjust salt and pepper to sharpen or mellow flavor. Too much salt? Add splash cream or broth. Bland? More pepper or a pinch of smoked paprika for surprise. Serve hot, with crusty bread or crackers.
- Store leftovers in airtight containers. If reheating, do so gently to prevent cheese breaking down. Add extra splash broth or cream to revive texture.
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Cooking tips
Starting on sauté function, melting butter first to foam signals right temperature. Onions cook until edges curling — translucent means sugars released, avoid raw taste. Adding flour next creates a roux — stirring and toasting builds aroma, reduces rawness and lumps. Garlic minced fine for even distribution, toss in right with flour for toasting. Incorporate parsnips, broccoli, kale and broth carefully; stirring keeps flour dispersed, critical or you get flour clouds or gloops later. Sealing lid for high pressure cooks roots and greens evenly. I extend cooking time slightly from traditional 15 to 18 minutes because of parsnips’ density. Quick release important; slow natural release overcooks broccoli into mush. After pressure, test texture: broccoli should soft-yet-intact, breaking with gentle stir, not falling apart completely. Lower heat to warm for adding cream and cheese slowly melting; cheese added at end prevents greasy separation. Salt and pepper last, tasting critical, with options like smoked paprika for background heat. Stored in fridge or freezer, reheat with care adding splash of broth to loosen thickness. Keep an ear on pot sounds during sauté and pressure to avoid burning or undercooking — sensory cooking at its best.
Chef's notes
- 💡 Butter must foam before tossing in onions. Hear sizzle, see edges curling translucent not brown. That scent signals sugar release. Skip it, broth stays flat. Flour toasted with garlic — stir often, no dark spots or burnt flour lurks. Scrape bottom constantly. Flour toasted 2 to 3 minutes gives nutty aroma and lump-free thickening. Don’t rush, smell guides you.
- 💡 Add parsnips first; they need extra time to soften under pressure. Broccoli and kale follow because they cook faster, texture matters. Pressure cook 18 minutes high manual, longer than carrot versions. Listen for steady whistle, no frantic leaks. Quick release steam immediately to keep broccoli firm without mush.
- 💡 Cream and cheddar added last, low heat. Cheese needs gradual fold-in or separates oily flakes. If grainy texture shows, lower heat and stir longer. Sharp cheddar for bite; try Gruyere for sweetness or fontina for silkiness if cheddar too strong. Salt gently; too much salt? Add splash cream or broth before final tweaks.
- 💡 Onions sliced thin instead of chopped — cooks quicker, sweeter aroma. Mince garlic fine so flavor spreads evenly, no harsh garlic chunks. Nutmeg pinch lifts greens flavor subtly, not overwhelming. Freshly grated nutmeg better than ground for brightness. If no nutmeg, try tiny cinnamon pinch for warm twist.
- 💡 Storage messy if reheated wrong. Use airtight containers, chill quickly. Reheat gently over low heat with added splash broth or cream to loosen thickened soup. Cheese breaks down fast if too hot or microwaved aggressively. Frozen? Thaw overnight in fridge, stir well before warming.
Common questions
Why quick release steam?
Stops overcooking broccoli. Keeps texture not mushy. Parsnips already softened with longer cook. Natural release risks soft mushy greens. Timing crucial for bite here.
Can I swap kale?
Yes but fibrous greens affect texture. Spinach wilts fast, add late. Swiss chard needs stripping stems. Must balance cook times. No kale? add broccoli only, adjust pressure time down 2 minutes maybe.
How to fix lumpy soup?
Usually flour clumps or rushed stirring. Toast flour longer on sautŽ or add broth gradually while mixing. Scrape pot bottom often. Blend after pressure helps smooth texture too.
Storing leftovers advice?
Refrigerate airtight few days or freeze. Thaw slow fridge. Avoid microwaving fast or cheese splits. Gentle warming needed. Add cream or broth if too thick. Stir to reincorporate oils.
