Instant Pot Panera Broccoli Cheddar Soup
Instant Pot Panera Broccoli Cheddar soup is rich, creamy, thick and tastes the closest to Panera 's Broccoli Cheese soup. This Instant Pot Broccoli Cheddar soup is perfect for a quick and easy dinner.
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Servings: 4 people
Calories: 653kcal
Cost: $4
Equipment
Ingredients
- 4.5 cups Broccoli **made into small florets, stem discarded. I used 2 broccoli heads.
- ¾ cup carrots **diced into half moons or use shredded, about 2 medium carrots
- 1 cup onion **roughly chopped yellow onion
- 1 tsp garlic **minced
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 3.5 cups chicken stock **I used better than bouillon, Vegetarians use Veggie broth.
- 2 cups Half and Half
- 2 cups cheddar cheese **I used extra sharp
Seasonings
- ½ tsp Paprika
- 1 tsp Black Peppercorns
- ½ tsp dijon mustard paste
- Salt **according to taste
Garnish
- Cheddar **according to taste
- Black Pepper **according to taste
- Broccoli **few small florets blanched
Instructions
- Set the Instant Pot on SAUTE at NORMAL heat settings. Add butter and when it melts immediately add the onion and the garlic. Saute for about 1 min or until they begin to turn limp.
- Reduce the heat to LOW. Add the flour now only if you own an older model Instant Pot as newer models are sensitive (newer model Instant Pot owners skip this STEP & move to the next step and add the roux after the pressure cooking cycle is over , at #STEP 8). Stir briskly and saute for 30 seconds. **Newer model Instant Pot owners Read NOTES. below for roux instructions.
- Now, add the chicken stock in 2-3 batches and mix very well with the help of the spatula to fully incorporate the flour in every stage. There should not be any lumps at all.
- Next, add the carrots and all the seasonings. De-glaze the pot very well scraping the sides and the bottom of the pot so that there are absolutely no bits & crumbs stuck at the bottom of the pot. This will prevent the BURN error!
- CANCEL the SAUTE function. Add the Broccoli florets and give everything a very good mix.
- Close the lid. Seal the Valve and PRESSURE COOK on HIGH for 1 min.
- Once the pressure cooking cycle is over the Instant Pot will begin to beep. Immediate perform a Quick pressure Release (QPR) by moving the valve manually from the SEALING to the VENTING position.
- When the floating pin drops open the lid carefully and add the room temperature or warm half & Half (warm it up slightly in the microwave oven). Do not add fridge cold dairy.
- Turn back the SAUTE function & set it on LOW. Give everything a good mix and grab a potato masher and mash a few cooked broccoli. This will add a lot of body to the soup. Bring the soup to a simmer.
- When the soup begins to just simmer, immediately Turn OFF the Instant Pot.
- Now, add the cheese in 2-3 batches and mix very well until the cheese fully melts and incorporates into the soup.
- Check for seasoning. You can always add more black pepper & salt according to your preference. Serve hot. Enjoy!
Video
Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- New model Instant Pot owners Roux Instruction: As newer model Instant Pots are sensitive, I would recommend that you do not add the roux before pressure cooking cycle. Prepare the 4 tbsp flour+4 tbsp butter mixture in a skillet over medium low heat. Add this roux once the pressure cooking cycle is over, #STEP 8 just before adding the half & half. Bring the soup to a simmer than add the dairy and follow the recipe as such. In this case you need about 2 tbsp more butter to saute the onions & garlic.
- Old Model Instant Pot Owners Roux Instructions: You can follow today's recipe as such, i.e. add the roux before pressure cooking cycle. I own an older model and never have had any BURN error.
- Gluten free Broccoli Cheddar Soup: Replace the flour butter roux with a simple corn starch slurry, 1:1 ratio cornstarch mixed with water to form a slurry. I would begin with 2 tbsp and increase the amount if need be.
- Can you Freeze the soup? I would not recommend freezing the soup as the dairy and cheese might curdle. However, several people do successfully freeze it for months. You may give it a try after doing your own research and let us know how it worked for you :)
- Re-Heating Instructions: You can re-heat the fridge cold Broccoli Cheddar Soup in a heavy bottomed pot or saucepan over medium low heat stirring frequently. The soup thickens up a lot in the fridge.
- Serving Tips: You may blanch or steam a few small broccoli florets and garnish the soup with 2-3 pieces (each bowl), more cheddar cheese and more crushed black pepper.
Nutrition Facts
Instant Pot Panera Broccoli Cheddar Soup
Amount Per Serving
Calories 653
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 29g181%
Cholesterol 141mg47%
Sodium 755mg33%
Potassium 892mg25%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 8g9%
Protein 28g56%
Vitamin A 6138IU123%
Vitamin C 97mg118%
Calcium 609mg61%
Iron 2mg11%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 653kcal | Carbohydrates: 33g | Protein: 28g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 141mg | Sodium: 755mg | Potassium: 892mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6138IU | Vitamin C: 97mg | Calcium: 609mg | Iron: 2mg