Instant Pot Broccoli Cheddar Soup (Panera Copycat)
Description
A copycat of Panera's broccoli cheddar soup made in the Instant Pot in 30 minutes. Thick and velvety from a quick roux, loaded with sharp cheddar, and finished off the heat so the cheese never goes grainy.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, diced (about ½ cup)
- 1 cup shredded or matchstick carrots
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1 pound fresh broccoli florets, chopped small (about 4 cups)
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ teaspoon dry mustard powder
- 1½ cups half-and-half, at room temperature
- 8 ounces sharp cheddar cheese, grated from a block (about 2 cups)
Instructions
- Press Sauté. Melt the butter, then add the onion and carrots. Cook 3–4 minutes, until the onion is translucent. Add the garlic and cook 30 seconds more.
- Sprinkle the flour over the vegetables and whisk constantly for 1–2 minutes. The mixture will look like wet sand.
- Press Cancel. Add the broth a splash at a time, whisking smooth. Then scrape the bottom of the liner thoroughly with a wooden spoon until nothing is stuck. Do not skip this — it prevents the BURN notice.
- Add the broccoli florets on top of the liquid along with the salt, pepper, nutmeg, and dry mustard. Do not stir.
- Lid on, valve to Sealing. Cook on high pressure for 1 minute. It will take about 10 minutes to come to pressure.
- Quick release the pressure, carefully, keeping hands and face away from the valve.
- Press Cancel so no heat is running. Stir in the half-and-half.
- Add the cheddar in 3–4 handfuls, stirring until each one melts completely before adding the next.
- Taste, adjust salt and pepper, and serve hot with extra cheddar on top.
Equipment
- Instant Pot
- Ladle
Notes
Never boil the soup after the cheese goes in. Above about 180°F the cheese breaks and turns grainy, and it can't be undone. Cancel the heat first, add the cheese in handfuls, and if you need to thicken further use Sauté on LOW and stop at the first bubble.
Grate the cheese yourself. Pre-shredded cheddar is coated in starch and cellulose that make cheese soups grainy.
BURN notice? Cancel, release pressure, scrape the bottom of the liner clean, and restart. It means Step 3 wasn't thorough enough.
Freezing: Not recommended. Cream-based soups separate on thaw.
Nutrition
Serving: 1ServingCalories: 353kcalCarbohydrates: 18gProtein: 14gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 74mgSodium: 989mgPotassium: 458mgFiber: 3gSugar: 7gVitamin A: 5055IUVitamin C: 71mgCalcium: 384mgIron: 1mg