Instant Pot Panera Broccoli Cheddar Soup
Creamy, rich, cheesy and delicious, this instant pot recipe is the perfect thing for chilly weather. Comfort in a bowl and so easy to make!
Servings 6 people
Calories 372kcal
Equipment
- Instant Pot or electric pressure cooker
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, grated
- 1/4 teaspoon black pepper
- heaped 1/2 teaspoon salt
- 1/4 teaspoon paprika
- pinch nutmeg
- 3-4 cups broccoli (fresh or frozen) 400g see note 1
- 3 cups chicken or vegetable broth
- 1 cup whole milk 230g see note 2
- 1 cup shredded cheddar cheese 250g
To thicken the soup:
- 1/4 cup butter, melted 56g
- 1/4 cup flour 31 g
Instructions
- Turn the instant pot to saute mode. Melt the 1 tablespoon of butter and oil then add the onion, and cook for 2-3 minutes until starting to soften.
- Add the carrot, garlic, and broccoli, and saute another 2-3 minutes.
- Pour in the chicken or vegetable broth, (making sure valve is sealed) then turn the instant pot on high pressure for 4 minutes. Immediately release the pressure when cooking time is over.
- Warm the milk and cream slightly in the microwave, and separately mix together the melted butter and flour.
- Turn the instant pot back onto saute mode, then add the warm milk and cream, and the melted butter and flour mixture.
- Add all the spices, and mix in the shredded cheese a little at a time until smooth and melted.
- Blend the soup slightly with an immersion blender for a creamier soup, or keep it as is if you want a chunky soup. Enjoy!
Video
Notes
Note 1: Fresh broccoli is my preference, as frozen can turn a little mushy, but that's still fine in a soup so it doesn't matter much! If using frozen broccoli you don't need to thaw it.
Note 2: You can use all cream, or all milk based on what you have on hand and your preferences.
Storing Leftovers:
Leftover soup can be refrigerated tightly covered for 3 days.
It can also be frozen for up to 3 months. Either freeze in one big container, or divide it into individual portions and freeze. Wait for soup to cool (put it in the fridge) before freezing.
To reheat frozen soup, let it thaw in the fridge (overnight or for a few hours) then place in a saucepan on the stove and heat on medium low. Whisk constantly while heating so that the milk and water combine again and they aren't separated.
Nutrition
Calories: 372kcal