Broccoli cheese soup

It was a rainy and cold Saturday so for my third instant pot meal I decided to make broccoli cheese soup. The only homemade soup I have made from scratch was beef stew and making this broccoli soup was a completely different ball game, especially in an instant pot. This recipe would seem to be easy but it was actually one of the hardest ones yet. This was because the recipe I followed made me have to do some sudden decisions and additions. I will explain this as I go through the steps. I got the idea of the recipe from this blog.

Recipe I used:

  • 3 tablespoons of olive oil margarine
  • 1 medium onion diced into small pieces
  • 3 1/2 cloves of garlic
  • 1/3 cup of flour
  • 2 cups of chicken broth
  • 2 large broccoli stems
  • 2 carrots shredded
  • 2 1/2 cups of milk
  • 1 cup cream
  • Salt to taste. I did not measure this I just put to my desired amount
  •  1/2 tbsp of pepper
  • pinch of nutmeg (less than 1/4 tbsp
  • 1 1/2 cups of grated cheddar cheese



1.Do your prep work as needed. Cut up your broccoli. Wash, peel, and shred your carrots. Cut up your onion. Get all of your needed ingredients out and handy.


2. On your instant pot, press the saute button and set it to high heat. Add in your butter. Once the butter melts add in your aromatics (onion and garlic). Cook until fragrant and onion softens.


3. Sprinkle flour over the onion and garlic and stir until mixture becomes dry.


4. Mix in the chicken broth now and stir for a minute. With this I ran into some problems with the food sticking the the bottom of the pot. I would recommend adding a 1/2 cup-1 cup of water to create a better liquid so the pressure cooking setting can do its job properly.



5. Add in broccoli and set your instant pot to pressure cook, high heat, for 2 minutes. Once the instant pot is done, do a quick release. Turn the valve from seal to release. Wait until all steam is done coming out and then open lid.


6.Shut off instant pot and remove broccoli from the instant pot and set aside. Add in the shredded carrots.


7.With the broccoli that you set aside, you’re going to need to chop some pieces into chunks (to be blended) and into bite sized pieces (to be added back in to the soup directly).

8. Place your instant pot back on saute, medium heat, and whisk in your milk.


9. In your blender, pour in your cream and then the rough chunks of broccoli. I just put my blender on pulse a few times until the broccoli was throughly blended with the cream and it was all smooth.


10.Add in your broccoli cream blended mixture to the pot and also add in your bite sized broccoli pieces. Mix well.

11. Add your spices (nutmeg, salt, and pepper).


12. I found this to be still quite runny after being in the pot for awhile so in the moment decided to  add 1 1/2 tbsp of cornstarch. Make sure to mix immediately and mix well.

13. Bring to a boil and then turn off instant pot.


14. Allow to cool for a few minutes and then add in the cheese handful by handful. Making sure the cheese is melted and mixed in well before adding in the next handful.


15.  Let stand for 7 minutes and then enjoy!



Things I would do differently:

  • Make sure that the pot has enough liquid to pressure properly. As mentioned in the instructions, food started to stick to the bottom of the pan. Always read into recipes and make sure it has enough liquid to pressurize (I cannot stress this enough!). Starchy liquids in an instant pot can often have this issue. The water solved this issue quickly.
  • Possibly use less milk. It was far too runny so I resulted to the cornstarch. The cornstarch did resolve this issue though.

Level of Difficulty: 

  • I would rate this as a harder recipe. Only based on the fact that the recipe itself was problematic to follow. Making soup from scratch is always tricky for me too. I had to do a lot of on my toes thinking but it was a great learning experience. I now know that in order for the pressure cooker setting to properly work it needs a certain amount of liquid to work properly, especially with starchy mixtures. I would make again but I would have to make the above tweaks to the recipe. It overall did turn out good and tasted delicious!



6 thoughts on “Broccoli cheese soup

  1. This looks delicious! Soups are difficult in a regular pot so I couldn’t imagine the instapot. One trick I learned with cream soups is if your roux is not a high enough ratio of fat:starch in the beginning then you can end up with runny soup but a little cornstarch never hurt anyone! Perfect meal for a rainy day!

    Liked by 1 person

  2. After looking at all of your amazing progress you have been doing I think I may need to invest in an instant pot! Also, I love broccoli soup and this looks delicious!

    Liked by 1 person

  3. Hi Kelsey!
    I love your learning project and all the different recipes you are doing. My mom has an Insta pot, I am definitely going to tell her to make this soup someday 🙂 Great job, keep up the good work!


  4. Pingback: Instant Pot Wrap Up | Kelsey's Education Blog

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