Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup — In the world of comfort foods, few dishes can rival the warm embrace of a bowl of broccoli and cheddar cheese soup. Today’s recipe is one of my favorites, from Jason’s Deli!
Creamy Broccoli Cheddar Soup
Nothing quite hits the spot regarding comfort food like a creamy, hearty broccoli cheddar soup. And what could make this classic dish even more appealing? Preparing it quickly and easily in an Instant Pot!
The Instant Pot is a fantastic tool for making delicious meals with minimal effort, and it’s especially perfect for this Copycat Soup Recipe. The pressure cooking method retains the flavors and nutrients of the ingredients, and the whole process is significantly faster than traditional methods. So, if you love Jason’s Deli Broccoli Cheese Soup Recipe, as much as I, you will love this recipe!
If you love soups as much as I do, try my recipe for instant pot copycat bistro panera french onion soup, instant pot panera creamy tomato soup copycat recipe, or instant pot panera bread beef stew recipe.
Why You’ll Love This Recipe!
- Effortless Cooking: The Instant Pot simplifies the cooking process, turning a traditionally time-consuming recipe into a quick and easy affair, perfect for busy days.
- Rich, Full Flavor: The pressure cooking method intensifies the flavors of broccoli and cheddar, resulting in a deeply satisfying and rich soup.
- Creamy Consistency: This recipe delivers a luxuriously smooth and creamy texture, making each spoonful a delightful experience.
- Nutritionally Balanced: Packed with the health benefits of broccoli, this soup is a delicious way to enjoy a nutrient-rich meal.
- Customizable: Easily adaptable, you can tweak the recipe, adding ingredients like extra vegetables or protein.
- Kid-Friendly: Its familiar and comforting taste is a hit with children, making it a fantastic option for family meals.
- Versatile for Any Occasion: Ideal for a cozy night in or as a show-stopping course for guests, this soup fits a variety of dining situations.
- Leftover Friendly: The soup reheats well, ensuring that leftovers will be as tasty the next day, making meal planning easier.
Ingredients Needed For Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup
Here are the simple ingredients, you will need for making Jason’s Deli Broccoli Cheese Soup Recipe!
Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.
- Fresh Broccoli: The star of the show, fresh broccoli adds a burst of color, texture, and essential nutrients, making the soup not just tasty but also healthy.
- Shredded Carrots: These bring a subtle sweetness and an appealing orange hue to the soup, enhancing its flavor and visual appeal.
- Shredded Cheddar Cheese: Opt for a sharp cheddar cheese for a rich, tangy flavor that melts beautifully into the soup, creating a creamy and indulgent texture.
- Onions: A foundational ingredient, onions provide a savory depth of flavor, forming a delicious base for the soup’s overall taste profile. Use white onions or yellow onions.
- Chicken Broth or Stock: This forms the liquid base of your soup, infusing it with a warm, savory flavor that perfectly complements the broccoli and cheese.
- Milk: It adds a creamy, smooth texture to the soup, balancing the flavors and contributing to its comforting warmth. You can also use heavy cream or coconut milk for a thicker soup.
How To Make Jason’s Deli Broccoli Cheese Soup Recipe
Here’s a step-by-step guide to help you create this comforting dish:
Prep Your Ingredients: Chop your fresh broccoli into florets, then Shred the carrots and cheddar cheese. Dice the onions finely.
Sauté Diced Onions: Set your Instant Pot to the ‘Sauté’ mode. Add olive oil or butter, then sauté the onions until they become translucent and fragrant.
Add Broccoli and Carrots: To the sautéed onions, add the chopped broccoli and shredded carrots. Stir them for a minute or two, just enough to infuse them with the flavor of the onions.
Pour in Chicken Broth: Add your chicken broth or stock to the pot. This liquid will form the base of your soup and help cook the vegetables under pressure.
Pressure Cook: Secure the lid of your Instant Pot and set the valve to the ‘Sealing’ position. Set high pressure cook time for 5 minutes. This time is sufficient to soften the broccoli and carrots.
Quick Release: Once the cooking time is up, carefully do a quick release by turning the valve to ‘Venting’. Wait until all the steam has escaped and the pressure indicator has dropped before opening the lid.
Blend (Optional): Use an immersion blender directly in the pot to blend the soup to your desired consistency for a smoother soup. Alternatively, you can leave it chunky.
Add Cheese and Milk: Return the Instant Pot to ‘Sauté’ mode. Gradually add the shredded cheddar cheese to the soup, stirring constantly until it melts completely. Stir in the milk to give the soup a creamy texture.
Serving: Taste the soup and adjust the seasoning with salt and black pepper. Ladle the hot soup into a bread bowl or a regular bowl. Garnish with extra cheese or fresh herbs if desired.
Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup Recipe Tips
- Sauté the Vegetables First: Use the sauté function on your Instant Pot to cook the onions, garlic, and carrots in a bit of butter before adding the other ingredients.
- Cut the Broccoli into Small Florets: For a smoother soup with evenly cooked broccoli, cut the broccoli into small, bite-sized florets.
- Use High-Quality Cheddar Cheese: For the best flavor and creaminess, use high-quality sharp cheddar cheese. Grate the cheese yourself rather than using pre-shredded cheese, which often contains anti-caking agents that can affect the soup’s texture.
- Add Cheese After Pressure Cooking: To avoid a grainy texture, add the cheese after pressure cooking.
- Thicken the Soup with a Slurry: If you prefer a thicker soup, mix a tablespoon of cornstarch with water to create a slurry.
- Use Fresh Broccoli for Best Results: While frozen broccoli can be used in a pinch, fresh broccoli will provide the best texture and flavor for this soup.
- Blend for a Smoother Texture: If you prefer a smoother soup, use an immersion blender to blend part of the soup after pressure cooking.
- Season to Taste: After pressure cooking, taste the soup and adjust the seasoning as needed.
- Serve with Crusty Bread: Broccoli Cheese Soup pairs perfectly with crusty bread or a warm baguette, which can be used to dip into the creamy soup.
- Store Leftovers Properly: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or using the sauté function on the Instant Pot, adding a bit of milk or broth if the soup thickens too much.
Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup Recipe Faqs
Can I use frozen broccoli instead of fresh? Yes, you can use frozen broccoli, but fresh broccoli is preferred for the best texture and flavor. If using frozen broccoli, add it directly to the Instant Pot without thawing, and it will cook just as well.
How do I prevent the cheese from clumping? To prevent clumping, add the cheese gradually after the pressure cooking is complete and the soup has cooled slightly. Stir constantly as you add the cheese, allowing it to melt smoothly. Avoid using pre-shredded cheese, which contains anti-caking agents that can cause clumping.
Can I make this soup vegetarian? Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken broth. The rest of the recipe remains the same.
How long should I cook the soup in the Instant Pot? The soup typically requires 5 minutes of pressure cooking on high, followed by a quick release. This time is sufficient to cook the broccoli and blend the flavors without overcooking.
Can I add other vegetables to the soup? Absolutely! You can add other vegetables like carrots, celery, or cauliflower for extra flavor and texture. Sauté them with the onions before pressure cooking.
How do I make the soup thicker? To thicken the soup, you can use a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) added after pressure cooking. Alternatively, blend some of the soup with an immersion blender for a thicker consistency.
What type of cheese works best for this soup? Sharp cheddar cheese is ideal for its rich flavor and smooth melting properties. You can also mix in a bit of Monterey Jack or Gruyère for added depth.
Can I freeze the soup? While you can freeze this soup, the texture of the cheese and cream may change slightly upon reheating. If you plan to freeze it, consider doing so before adding the cheese and cream. Add these ingredients fresh when reheating.
How long does the soup last in the refrigerator? The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the Instant Pot using the sauté function, adding a bit of milk or broth if it becomes too thick.
What should I serve with broccoli cheese soup? Broccoli cheese soup pairs well with crusty bread, garlic bread, or a side salad. It also makes a great starter before a main course of grilled chicken or a sandwich.
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Instant Pot Copycat Jason’s Deli Broccoli Cheese Soup
Description
Ingredients
- 1 pound broccoli, cleaned and chopped
- 8 ounces cheddar cheese
- 1 small onion, peeled and diced
- 3 cups chicken broth
- 2 cups milk
- 1 cup shredded carrots
Instructions
- Chop your fresh broccoli into florets.
- Shred the carrots and cheddar cheese.
- Dice the onions finely.
- Set your Instant Pot to the ‘Sauté’ mode.
- Add a little oil or butter, then sauté the onions until they become translucent and fragrant.
- To the sautéed onions, add the chopped broccoli and shredded carrots.
- Stir them for a minute or two, just enough to infuse them with the flavor of the onions.
- Add your chicken broth or stock to the pot.
- This liquid will form the base of your soup and help cook the vegetables under pressure.
- Secure the lid of your Instant Pot and set the valve to the ‘Sealing’ position.
- Cook on high pressure for about 5 minutes. This time is sufficient to soften the broccoli and carrots.
- Once the cooking time is up, carefully do a quick release by turning the valve to ‘Venting’. Wait until all the steam has escaped and the pressure indicator has dropped before opening the lid.
- For a smoother soup, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, you can leave it chunky.
- Set the Instant Pot back to ‘Sauté’ mode.
- Gradually add the shredded cheddar cheese to the soup, stirring constantly until it melts completely.
- Stir in the milk to give the soup a creamy texture.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with extra cheese or fresh herbs if desired.
Equipment
- Ninja Foodi, or Instant Pot Pressure Cooker
- Wooden Spoon
Nutrition
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