Can you freeze Instant Pot Broccoli Cheddar Soup?

Yes, you can freeze Instant Pot Broccoli Cheddar Soup! However, because the soup contains dairy, it may separate slightly when thawed and reheated. For best results, let the soup cool completely, then transfer it to airtight, freezer-safe containers. When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove, stirring well. If you know you’ll be freezing the soup, consider adding the cheese and milk after reheating for a smoother texture.

How do you thicken broccoli cheddar soup without flour?

If you want to thicken your soup without using flour, cornstarch is a great alternative. Simply mix 1 tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the hot soup and simmer until thickened. You can also blend some of the cooked vegetables into the soup for a naturally thicker consistency.

Why does cheese clump in my Instant Pot soup?

Cheese can clump if it’s added too quickly or if the soup is too hot. To prevent this, always use freshly shredded cheese and add it gradually, stirring constantly. Make sure the soup is not boiling when you add the cheese—keep it on a low setting or use the ‘Keep Warm’ function. This will help the cheese melt smoothly and evenly into the soup.

Instant Pot Broccoli Cheddar Soup Recipe

Name: Instant Pot Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 2 cups chopped broccoli florets; 1/2 cup shredded carrots; 3 cups low-sodium chicken broth (or vegetable broth); 1 cup milk (or cream for extra richness); 2 cups sharp cheddar cheese, shredded; 1 tablespoon cornstarch (optional, for thickening); Salt and pepper to taste

Description

Whip up a warm bowl of comfort with this creamy Instant Pot Broccoli Cheddar Soup. Bursting with cheesy goodness and tender broccoli, this fuss-free, one-pot wonder comes together in just 25 minutes. Ideal for busy weeknights or cozy midday meals, it’s a flavorful favorite the whole family will love—with hardly any prep required!

Ingredients

2 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

2 cups chopped broccoli florets

1/2 cup shredded carrots

3 cups low-sodium chicken broth (or vegetable broth)

1 cup milk (or cream for extra richness)

2 cups sharp cheddar cheese, shredded

1 tablespoon cornstarch (optional, for thickening)

Salt and pepper to taste

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Instructions

Sauté aromatics: Turn on the Instant Pot to ‘Sauté’. Melt butter, then add onion and garlic. Cook for 2–3 minutes until soft and fragrant.

Add vegetables and broth: Stir in broccoli, carrots, and broth. Scrape the bottom of the pot to prevent burning.

Pressure cook: Seal the lid, set to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. Quick release when done.

Blend (optional): Use an immersion blender to purée the soup if you prefer a smoother texture.

Add dairy: Stir in milk and shredded cheddar gradually. Mix until melted and creamy. Season with salt and pepper.

Thicken if needed: Mix cornstarch with a little cold water and stir in while simmering until thickened.

Prep Time: 10 min
Cook Time: 15 min
Category: Soup
Method: Instant Pot
Cuisine: American