If you’re craving a rich and creamy soup that is a snap to put together and takes under 20 minutes to make, this Instant Pot Broccoli and Four Cheese Soup is for you!
Have you jumped on the Instant Pot train yet? I bought mine last November with such good intentions on diving in, experimenting and sharing lots of recipes with you and am FINALLY doing it! The good thing about waiting a few months to start recipe creating is that I feel like I have a pretty good handle on how it works now. If you’re not familiar, an Instant Pot is an electric pressure cooker that doubles as a slow cooker, rice and yogurt maker, and more. There’s so much you can do with it and I’ve only skimmed the surface these last few months.
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I’m not gonna lie, when I first unboxed my Instant Pot and started reading the manual, I felt like I was about to operate a nuclear reactor and was a little freaked that it was going to blow up in my face. BUT never fear, never fear, I promise IT WILL NOT blow up, dismember you, or otherwise a make a mess of your kitchen. It’s safe and easy and makes some of the best food ever in record breaking time.
I have lots of recipes in the works to share, but this Instant Pot Broccoli and Four Cheese Soup is one of my favorites so far! I used 4 different kinds of cheese to kick up the flavor and finished it off with some fat free half and half to make it creamy without adding extra fat.
The flavor combo of the cheeses with the broccoli that gets cooked to tender perfection in the Instant Pot is so, so good. The addition of dijon mustard is a compliment to the cheeses and the smoked paprika adds a bit of smokiness that makes you think there might bacon in it which is always a win in my book
If you don’t have an Instant Pot, this recipe is definitely make-able on the stove top– it will just take a bit more time. See the recipe notes for full instructions.
Want an Instant Pot? This is the same Instant Pot that I have and I LOVE it.
Instant Pot Broccoli and Four Cheese Soup
If you're craving a rich and creamy soup that is a snap to put together and takes under 20 minutes to make, this Instant Pot Broccoli and Four Cheese Soup is for you!
Ingredients
- 3 tbsp butter
- 1 small/medium onion, finely diced
- 2 large carrots, diced
- 1 clove garlic, minced
- 1/4 C all-purpose flour
- 3 C chicken or vegetable broth (See Note 1)
- 5-6 C broccoli florets
- 1 1/4 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dijon mustard
- 1 tsp dried dill weed
- 1/2 tsp black pepper
- 4 slices kraft singles american cheese, cut into slices (See Note 2)
- 1 C pepper jack cheese, shredded
- 1 C colby jack cheese, shredded
- 1/2 C parmesan cheese, shredded
- 1 C Fat Free Half and Half (See Note 3)
Instructions
- Press the Saute button on the Instant Pot and add butter. When butter is melted stir in onion and carrots and cook until onion is translucent, about 2-3 minutes.
- Stir in garlic and flour, and cook for 1 minute and stir in broth. Continue stirring until no flour lumps remain. Add broccoli to the pot, cover, and set Instant Pot to cook at High Pressure for 8 minutes.
- At the end of 8 minutes, do a quick release of pressure, open lid and turn off the pot. Stir in salt, paprika, dijon, dill, and pepper.
- Stir in cheeses, mixing until fully melted and stir in half and half just before serving.
by Heather Cheney
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Oh yes ! For me it is ! Thank you !
I made this recipe using milk because it s less fattening and the recipe calls for milk or cream. The soup tasted delicious but the cheese was clumpy and it separated. Ended up not creamy at all. Do you have a solution to this because I loved the flavour of the soup?
I’m so sorry it ended up clumpy. The problem is definitely the milk as it doesn’t have the fat content you need to stabilize the cheese to prevent clumping. If you want to keep it low-fat you can use fat-free half and half. If you look at the notes section of the recipe I talk about my favorite brand. While fat-free half and half doesn’t have the fat to stabilize the cheese it has other stabilizers that keep the cheese creamy. Hope that helps!
Heather, I have a feeling her clumping is from adding the cheese to the soup while it was too hot and/or letting it come back to a boil. I make cheese sauce that’s smooth all the time while using skim milk, but if it gets too hot, it will definitely break.
This soup was SOOOOO good! The changes I made: used whole milk instead of half n half (no issues!), used 3 cups shredded cheddar as I didn’t have the other cheeses, and used 5 carrots, grated. This one is definitely a keeper!!
Made this last night! It was a big hit! Something i did is i used the already shredded carrots, half the bag. Also since all we had was frozen broccoli i used that. Also i used not as much dill, i used fresh dill and only 3 pieces of that. Instead of one clove of garlic, i used 5.
Where are the notes?
THAT’S WHAT I WANT TO KNOW!!!