Instant Pot Broccoli Cheddar Soup (Panera Copycat)
Cozy soups are a staple in my household this time of year, and my Instant Pot Broccoli Cheddar Soup is a fan favorite! Skip the restaurant, let the pressure cooker do most of the work, and enjoy delicious soup in under 30 minutes.
Servings: 6 servings
Calories: 580kcal
Equipment
- 1 instant pot
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 3 carrots diced
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 teaspoon turmeric
- 2 tablespoon butter
- 2 tablespoon flour
- 4 cups chicken stock
- 2 cups whole milk
- 16 oz block sharp cheddar cheese
- 3 cups broccoli florets chopped
- 15 oz can cream of chicken soup
- 2 teaspoon hot sauce
- 2 teaspoon Dijon mustard
Instructions
- Heat the instant pot to saute and heat the olive oil.
- Saute the onions and carrots for 3-5 minutes.
- Stir in the salt, pepper and turmeric until the veggies are coated.
- Add butter and allow to melt then sprinkle flour over the veggies and stir to coat.
- Pour in the chicken stock and stir for 3-5 minutes until slightly thickened.
- Pour in the cream of cheddar soup, hot sauce, and dijon mustard then stir.
- Add the broccoli florets place the lid on the Instant Pot.
- Close the lid and set the vent to "seal" then press the "manual" button.
- Set the time for 1 minute and allow it to pressurize.
- When the 1 minute is up move the vent to quick release the pressure.
- Carefully remove the lid and stir in the milk and shredded cheddar cheese.
- You can serve immediately or turn the Instant Pot to saute mode and keep warm and allow to thicken. Enjoy!
Notes
Storage Directions: Separate the soup into portions of 2-3 servings and put them in an airtight container. Store in the refrigerator for up to 3-4 days, and in a freezer-safe container in the freezer for up to 3 months. To defrost, warm it in a saucepan over medium-low heat for 10 minutes, stirring regularly, until it's completely defrosted.
Recipe Tips
- Picky Eater Alert: Use an immersion blender to combine the ingredients before adding in the broccoli florets. Sometimes the carrots and onions can throw off the little ones (and even the picky husbands!)
- When sautéing your veggies and making the roux at the beginning, allow the flour mixture to cook long enough to turn slightly brown. The browning of the flour ensures that it's been cooked for safety purposes, but also ensures that there's no raw flour taste in your final dish.
- After the flour mixture is fully cooked, add the chicken stock one cup at a time. You took the extra step to make your own cheese sauce, so allow it to properly thicken. We want to enjoy all of that cheesy flavor!
- Serve this soup Panera Bread-style with my Panera Passion Papaya Green Tea, or a Frontega Chicken Panini or Panera Green Goddess Salad on the side!
Nutrition
Calories: 580kcal | Carbohydrates: 26g | Protein: 28g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1760mg | Potassium: 668mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6522IU | Vitamin C: 45mg | Calcium: 689mg | Iron: 2mg