Pressure cooker broccoli cheese soup. That’s what happiness in a bowl tastes like, especially on a chilly evening! My grandmother used to make a stovetop version that simmered all day, filling the house with the comforting aroma of cheesy goodness. While I cherish those memories, a modern kitchen calls for modern solutions. That’s where this pressure cooker broccoli cheese soup recipe comes in. It delivers all the flavor and comfort of Grandma’s classic, but in a fraction of the time, with the convenience of your favorite pressure cooker.
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Why You Will Love This pressure cooker broccoli cheese soup Recipe
This pressure cooker broccoli cheese soup is pure comfort food. It’s incredibly creamy, flavorful, and satisfying. But what truly sets it apart is how quick and easy it is to make. Forget slaving over the stove for hours; your pressure cooker does all the work!
This recipe is extra special because it’s a family favorite. My kids adore it, and I love knowing they’re getting a healthy dose of broccoli while enjoying a cheesy, delicious meal. And honestly, who can resist a warm bowl of homemade soup? Whether its a bowl of soup, or another hearty main course, make dinner special for your family. It’s not just about sustenance; it’s about creating memories and enjoying those quiet moments together. For a similar, but equally comforting soup, be sure to check out my recipe for Cozy Slow Cooker Soup.
Ingredients Needed for This pressure cooker broccoli cheese soup Recipe
- Broccoli: 1 large head, cut into florets (about 4 cups)
- Carrots: 2 medium, peeled and chopped
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Chicken Broth: 4 cups
- Heavy Cream: 1 cup
- Sharp Cheddar Cheese: 2 cups, shredded
- Butter: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Optional Toppings: Shredded cheese, croutons, chopped green onions
How to Make This pressure cooker broccoli cheese soup Recipe
- Sauté the vegetables: Turn your pressure cooker to the sauté setting. Melt butter and add chopped onion and carrots. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add broccoli and broth: Add broccoli florets and chicken broth to the pressure cooker. Stir to combine.
- Pressure cook: Secure the lid of the pressure cooker and set it to high pressure for 5 minutes. Allow for natural pressure release for 10 minutes, then manually release any remaining pressure.
- Blend (optional): For a smoother soup, use an immersion blender to blend a portion of the soup. Alternatively, you can carefully transfer half of the soup to a regular blender and blend until smooth. Return the blended soup to the pressure cooker.
- Stir in cheese and cream: Turn the pressure cooker to the sauté setting. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
- Season and serve: Season with salt and black pepper to taste. Stir well. Ladle pressure cooker broccoli cheese soup into bowls and garnish with your favorite toppings, such as extra shredded cheese, croutons, or chopped green onions.
How to Serve This pressure cooker broccoli cheese soup Recipe
This pressure cooker broccoli cheese soup is delicious on its own, but it’s also great served with crusty bread, grilled cheese sandwiches, or a side salad. For an extra touch of elegance, drizzle a little cream or olive oil on top before serving! Another simple option for pairing is to make a Slow Cooker Chicken Rice Soup to accompany during cold months.
How to Store This pressure cooker broccoli cheese soup Recipe
- Refrigeration: Store leftover pressure cooker broccoli cheese soup in an airtight container in the refrigerator for up to 3 4 days.
- Freezing: While freezing is not highly recommended due to potential texture changes, you can freeze the soup. However, the texture is not always optimal after thawing. Allow the soup to cool completely before transferring it to a freezer safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If the soup is too thick, add a little bit of milk or chicken broth to thin it out. Alternatively, you can reheat the soup in the microwave in 30 second intervals, stirring in between, until heated through.
Tips to Make This pressure cooker broccoli cheese soup Recipe
- Cheese Matters: Use a good quality, sharp cheddar cheese for the best flavor. Pre shredded cheese often contains cellulose which can prevent it from melting smoothly.
- Broccoli Choices: Feel free to use frozen broccoli florets if fresh broccoli is not available. Add them directly to the pressure cooker without thawing for similar results.
- Spice it Up: Add a pinch of red pepper flakes for a little kick!
- Make it Vegan: Substitute plant based milk, vegan cheese and vegetable broth to make vegan friendly.
- Add extra veggies: For an even healthier soup, add other vegetables like diced potatoes or cauliflower.
Helpful Notes for This pressure cooker broccoli cheese soup Recipe
- Pressure Cooker Notes: Cooking times may vary slightly depending on your pressure cooker model. Always refer to your pressure cooker’s manual for specific instructions.
- Broth Choices: You can use vegetable broth instead of chicken broth.
- Cheese Variation: You can use another cheese such as Gruyere or Monterey Jack for a different cheddar soup taste.
Variation of This pressure cooker broccoli cheese soup Recipe
- Spicy Broccoli Cheese Soup: Add a diced jalapeno pepper to the pressure cooker along with the onion and carrots for a spicy kick.
- Creamy Broccoli Cheese Potato Soup: Add diced potatoes to the pressure cooker for a heartier soup.
- Broccoli Cheddar Soup With Beer: Adding a beer such as a pale ale or an IPA to your soup can balance out the sweetness of the cheese
- Broccoli Cheese Soup with Bacon: Garnishing the soup with crispy bacon bits is never a bad idea.
How long does it take to cook broccoli cheese soup in a pressure cooker?
Cooking time in a pressure cooker is significantly shorter than on the stovetop. Typically, it takes only about 5-7 minutes at high pressure, plus time for the pressure to build and release.
Can I use frozen broccoli in pressure cooker broccoli cheese soup?
Yes, you can absolutely use frozen broccoli. There’s no need to thaw it beforehand. Just add it directly to the pressure cooker, and you may need to slightly increase the cooking time by a minute or two.
What is the best cheese to use for pressure cooker broccoli cheese soup?
Sharp cheddar cheese is a classic choice that provides a fantastic flavor. You can also experiment with other cheeses like Gruyere, fontina, or even a blend of cheeses for a more complex taste.
How do I prevent my pressure cooker broccoli cheese soup from being too watery?
To avoid watery soup, use just enough broth to cover the broccoli and vegetables in the pressure cooker. After cooking, you can thicken the soup with a cornstarch slurry (cornstarch mixed with cold water) or by blending a portion of the soup until smooth.
Conclusion
There’s nothing quite like a warm bowl of homemade broccoli cheese soup to bring comfort to your table. This pressure cooker version delivers all the creamy, cheesy goodness you love-without the long stovetop simmer. It’s quick, family-friendly, and perfect for chilly evenings.
Craving more cozy comfort recipes? Follow us on Pinterest for easy soups, hearty dinners, and family favorites you’ll want to make again and again!
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Pressure Cooker Broccoli Cheese Soup: Easiest EVER!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This pressure cooker broccoli cheese soup is a quick and easy take on a classic. Creamy, cheesy, and packed with flavor, it’s the perfect comfort food for a chilly day.
Ingredients
- 1 large head broccoli, cut into florets (about 4 cups)
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional toppings: Shredded cheese, croutons, chopped green onions
Instructions
- Turn your pressure cooker to the sauté setting. Melt butter and add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add broccoli florets and chicken broth to the pressure cooker. Stir to combine.
- Secure the lid of the pressure cooker and set it to high pressure for 5 minutes. Allow for natural pressure release for 10 minutes, then manually release any remaining pressure.
- For a smoother soup, use an immersion blender to blend a portion of the soup. Alternatively, you can carefully transfer half of the soup to a regular blender and blend until smooth. Return the blended soup to the pressure cooker.
- Turn the pressure cooker to the sauté setting. Stir in heavy cream and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.
- Season with salt and black pepper to taste. Stir well. Ladle pressure cooker broccoli cheese soup into bowls and garnish with your favorite toppings, such as extra shredded cheese, croutons, or chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 75mg
Keywords: broccoli cheddar soup, pressure cooker soup, cheese soup, quick soup