Instant Pot Broccoli Cheddar Soup Recipe (2024)

FAQs

How to thicken up broccoli cheddar soup? ›

By adding a few ounces of potato to the soup base along with the stock and simmering it along with the broccoli, I was able to thicken up the broth enough that the cheese stayed perfectly creamy and emulsified when I blended it in at the end.

Can you overcook soup in the Instant Pot? When it comes to overcooking the soup, that's not likely to happen during the pressure cooking process (before the noodles are added in). You can, however, overcook the noodles, so be sure to taste test them for doneness after they've simmered for about 5 minutes.

Your soup may become grainy if the cheese or dairy curdles. With a recipe like the one that follow you shouldn't have trouble because the cheese is added as a finishing component, off heat. But to avoid “breaking” the dairy while reheating (or with other dairy-rich soups), take it low and slow.

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

Add more cheese

One of the easiest ways to thicken up your broccoli cheddar soup is by adding more cheese. The cheese not only enhances the flavor but also contributes to a thicker texture. Consider adding extra sharp cheddar or even some Gruyere cheese for an extra depth of flavor.

Insufficient seasoning.

Solution: Taste the soup and adjust the salt and pepper accordingly.

Add suitable liquid to thin condensed cream-based soups and thick sauces. Maximum When pressure cooking, do not fill the inner pot higher than the PC MAX — 2/3 line as indicated on the inner pot.

SOLUTION: Open the Instant Pot and make sure there's enough liquid. If too much liquid has evaporated, the Instant Pot won't pressurize, so add more liquid if necessary. Close the Instant Pot and resume pressure cooking. If you have trouble closing the lid, move the steam release handle to the VENTING position.

How to avoid a burn message. Every time you prepare to use your Instant Pot, ensure that all components are clean and in working order. Double-check that the pressure valve is in sealing position before pressure cooking, or all of the liquid will boil off and scorch the bottom of the pot.

Cruciferous vegetables like broccoli, contain sugars that can be hard to digest for some people. The sugars can ferment in the digestive system, and cause gas and bloating.

Why is the cheese not melting in my broccoli cheddar soup? ›

Why won't my cheese melt in my broccoli cheddar soup? This tends to happen when you use a pre-shredded cheese. Pre-shredded cheeses include anti-caking agents that will prevent them from melting properly in your soup. If you shredded your own cheese and it's still not melting, it may just need more time on the stove.

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

The key with any dairy-based soup is to add the dairy while it's on low heat. Cooking the cheese on high heat can cause it to separate and curdle!

Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat them, you'll once again need to go low and slow. Skip the microwave, and warm the soup on the stovetop instead. Place it in a saucepan over medium-low heat, and stir occasionally until heated through.

You overcooked the broccoli! It is very simple. You overcook it and you are killing the wonderful thing that makes broccoli green - chlorophyll. As broccoli gets cooked it gives out carbon dioxide and turns an ugly dirty water green colour which results in a brown soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together. Our Test Kitchen recommends shaking the cornstarch and water in a Mason jar for easy mixing. Once combined, pour the mixture into your sauce.