two bowls of broccoli cheddar soup with bacon and parsley on top
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Instant Pot Broccoli Cheese Soup

Course Main Course, Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Author Monica Stevens Le

Ingredients

  • 3 tablespoons ghee divided
  • 2 small yellow onions diced, about 3 cups
  • 4 celery ribs diced
  • 6 garlic cloves minced
  • 5 cups broccoli florets
  • 3-4 teaspoons kosher salt see notes
  • 1 - 1 1/2 teaspoons black pepper
  • 1 tablespoon filtered water
  • 1 1/2 tablespoons arrowroot flour
  • 2 14.5 ounce cans canned coconut milk
  • 4 cups low sodium chicken or vegetable broth see notes
  • 4 cups shredded cheddar cheese see notes

Instructions

Instant Pot

  • Turn the Instant Pot to the “Sauté” function and let it heat up for 2 minutes. Add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4-5 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently. 
  • Add broth, broccoli, salt, and pepper. Give everything a nice stir and place the lid on the Instant Pot. Make sure the valve is set to “Sealing” and push the “Manual” button. Set the timer for 5 minutes, and be sure it is on “High Pressure.”
  • While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine. Set aside. 
  • Once the time is up, carefully (with a kitchen towel) set the valve to “Venting” and allow the steam to release. Hit the “Keep Warm/Cancel” button, followed by the “Sauté” button again. 
  • Open the lid, and pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens. 
  • Add coconut milk and cheese. Continue cooking for 2-3 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper. 
  • Turn off the Instant Pot and serve the soup in bowls. Garnish with crunchy bacon and fresh parsley if you’d like. 

Stovetop

  • In a large pot or Dutch oven, set the heat to medium-high. After 1 minute, add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
  • Reduce the heat to medium and add broth, broccoli, salt, and pepper. Cover with a lid and cook for about 5 minutes, until broccoli has become fork-tender.
  • While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine.
  • Once the broccoli is tender, pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
  • Add coconut milk and cheese. Continue cooking for 4-5 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
  • Remove the pot from the heat and serve in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.

Notes

  • Feel free to use your favorite cheese combination. I used 1/2 sharp cheddar cheese and 1/2 mild cheddar cheese, and I absolutely loved the flavor.
  • You can use a low sodium bone broth or chicken/vegetable broth. If it does have a higher sodium content, be wary of the amount of salt you are adding. Taste as you go.
  • Use a pre-shredded cheese that comes in a bag. It won't clump up!