Quick Broccoli Cheddar Soup Recipe – Instant Pot & Gluten-Free

Last Updated on 2 months by Neha Deshmukh

Quick Broccoli Cheddar Soup Recipe – Instant Pot & Gluten-Free

Hey everyone! If you’re anything like me, sometimes you just need a cozy, comforting bowl of soup. And this Instant Pot Broccoli Cheddar Soup? It’s my go-to when I’m craving something creamy, cheesy, and seriously satisfying. Plus, it’s ready in under 30 minutes – perfect for busy weeknights! I first made this when my kids were under the weather, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average broccoli cheddar soup. Using the Instant Pot makes it unbelievably quick and easy. Seriously, minimal chopping and simmering time! It’s also naturally gluten-free, and you can easily adapt it to be vegan too (more on that later!). But the best part? It’s just plain delicious. The perfect balance of cheesy goodness and fresh broccoli flavor.

Ingredients

Here’s what you’ll need to whip up this comforting soup:

• 1 tablespoon olive oil (about 15ml)
• 1 small yellow onion, small, chopped
• 1 tablespoon garlic, minced
• 2 carrots, chopped
• ½ lb broccoli, chopped (about 225g)
• 2 cups low-sodium vegetable broth (475ml)
• ¼ – ½ teaspoon red pepper flakes (adjust to your spice preference)
• 1 tablespoon cornstarch
• ¼ cup water (60ml)
• 1 cup milk (240ml)
• 8 oz cheddar cheese, shredded (about 225g)
• Freshly ground black pepper, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Olive Oil Varieties

You can use any olive oil you like, but I prefer extra virgin for its flavor. A lighter olive oil works well too if you want a more neutral taste.

Onion & Garlic – Choosing the Best

Yellow onions are classic for a reason – they provide a lovely sweetness. Fresh garlic is always best, but in a pinch, you can use about 1 teaspoon of garlic powder.

Broccoli – Fresh vs. Frozen

Fresh broccoli is fantastic, but frozen works great too! If using frozen, you don’t need to thaw it first. Just add it directly to the Instant Pot.

Vegetable Broth – Low Sodium vs. Regular

I always recommend low-sodium broth so you can control the saltiness of the soup. Regular broth can easily make it too salty.

Red Pepper Flakes – Heat Level & Regional Variations

Red pepper flakes add a lovely little kick. Start with ¼ teaspoon and add more if you like things spicy! In some parts of India, a pinch of Kashmiri chili powder is used for color and mild heat – a lovely substitution if you have it.

Cheddar Cheese – Types & Flavor Profiles

Sharp cheddar gives the most flavor, but mild or medium cheddar works well too. You can even use a blend of cheeses for extra complexity!

Step-By-Step Instructions

Alright, let’s make some soup!

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Add the olive oil, then the chopped onion and garlic. Cook for 2-3 minutes, until softened and fragrant.
2. Add the Veggies & Broth: Add the carrots, broccoli, vegetable broth, and red pepper flakes. Give everything a good stir.
3. Pressure Cook: Close the lid and set the valve to sealing. Pressure cook on high for 3 minutes, then do a quick release.
4. Create the Slurry: While the soup is cooking, whisk together the cornstarch and water in a small bowl. This will help thicken the soup.
5. Add the Creaminess: Set the Instant Pot back to sauté mode. Stir in the milk and cornstarch slurry. Add the cheddar cheese gradually, stirring constantly until it’s melted and smooth.
6. Simmer & Season: Let the soup cook for a few minutes, until it gently boils and thickens slightly. Season with salt and freshly ground black pepper to taste.

Expert Tips

• Don’t skip the slurry! It’s key to getting that perfect creamy texture.
• Add the cheese gradually. This prevents it from clumping.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Broccoli Cheddar Soup

Swap the milk for plant-based milk (cashew or oat work well) and use a vegan cheddar cheese alternative. Nutritional yeast can also add a cheesy flavor! My friend, Priya, swears by adding a tablespoon of cashew cream for extra richness.

Gluten-Free Adaptations

This recipe is already naturally gluten-free! Just double-check that your vegetable broth is certified gluten-free if you’re particularly sensitive.

Adjusting Spice Level

Love heat? Add a pinch of cayenne pepper or a dash of hot sauce. Prefer milder flavors? Omit the red pepper flakes altogether.

Festival Adaptations (Thanksgiving, Christmas)

This soup makes a wonderful starter for a holiday meal! Garnish with a sprinkle of nutmeg for a festive touch.

Serving Suggestions

Serve this soup hot with a side of crusty bread for dipping. You can also blend it with an immersion blender for a super smooth and creamy texture. A dollop of sour cream or a sprinkle of extra cheddar cheese makes a lovely garnish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

Is this soup suitable for freezing?
While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Can I use a different type of cheese?
Absolutely! Gruyere, Monterey Jack, or even a little Parmesan would be delicious.

How can I make the soup creamier without using more milk?
Adding a tablespoon of cream cheese or a handful of cooked potatoes can boost the creaminess.

What if I don’t have an Instant Pot? Can I make this on the stovetop?
Yes! Sauté the onions and garlic in a large pot, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the broccoli is tender.

Can I add other vegetables to this soup?
Definitely! Cauliflower, potatoes, or spinach would all be great additions.

Enjoy this comforting bowl of goodness! I hope it brings a little warmth to your day. Let me know in the comments if you try it and what you think!