Name: Instant Pot Broccoli Cheddar Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 medium yellow onion, diced; 3 garlic cloves, minced; 2 medium carrots, peeled and shredded; 1 1/2 lb frozen broccoli florets, do not thaw, cut any large pieces into bite-size chunks; 1 15 oz can great northern beans, drained and rinsed; 2 cups low-sodium chicken broth, gluten-free certified; 1 cup water; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground; 1/4 tsp ground nutmeg; 1/4 tsp dry mustard powder; 1 cup heavy cream; 3 cups sharp cheddar cheese, freshly shredded, about 12 oz

Steps

Set the Instant Pot to Saute mode on Normal heat. Melt the butter, then add the onion and cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the garlic and cook 30 seconds more until fragrant. Press Cancel. 5 min
Add the carrots, frozen broccoli florets, great northern beans, chicken broth, water, kosher salt, black pepper, nutmeg, and dry mustard powder. Stir to combine. No need to thaw the broccoli first; the pressure cooker handles it straight from frozen. 2 min
Secure the lid and set the valve to Sealing. Pressure cook on High for 3 minutes. When the timer goes off, carefully perform a quick release by turning the valve to Venting. Remove the lid once the pin drops. 10 min
Using an immersion blender, blend about half the soup directly in the pot until smooth, leaving the other half chunky. Alternatively, ladle half the soup into a standard blender, blend until smooth, then stir it back in. This gives the soup its signature silky-chunky texture, and the beans will thicken it naturally as they blend. 2 min
Set the Instant Pot back to Saute on Low. Stir in the heavy cream and heat until the soup is steaming but not boiling, about 2 minutes. 2 min
Turn the Instant Pot off. Add the shredded cheddar cheese in three or four handfuls, stirring after each addition until fully melted before adding the next. Taste and adjust kosher salt and black pepper as needed. Serve immediately. 3 min

Chef's notes

Pre-shred your cheddar from a block rather than using bagged shredded cheese. Bagged cheese is coated in anti-caking starch that makes the soup grainy and prevents smooth melting. Pull the pot off Saute heat before adding cheese and make sure the soup is not boiling; adding cheese to a raging simmer causes it to seize and become stringy. Check your chicken broth label every time. Many popular broths contain barley-based ingredients or are processed on shared lines, so look for a certified gluten-free label to keep this dish fully GF. For a thicker soup without a roux, blend more of the broccoli in step 4. For a thinner soup, stir in a splash of extra broth after the cheese is melted. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring frequently; do not boil or the cheese will break. The soup also freezes well for up to 2 months, though the texture of the cream may change slightly on thawing. Our version: swapped fresh broccoli florets for frozen, no thawing needed before adding; added a can of drained and rinsed great northern beans for extra body and protein.

Source: Chef Rocky

Instant Pot Broccoli Cheddar Soup

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