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Prepbowls

Panera’s Broccoli Cheddar Soup Instant Pot
Panera's Broccoli Cheddar Soup is a creamy, delicious, and totally comforting soup. Tastes exactly bakery style. Easy to make this soup with Instant Pot in less than 20 minutes ( includes preparation + cooking time). Budget friendly, and this recipe serves 4 to 6 people. Recipe includes detailed instructions with stepwise pictures, video to watch and tip. Broccoli is high in many nutrients. Rich in vitamins and minerals like iron, potassium and Vitamins A, B6, B12, D, E and K. It also boosts more protein than most other vegetables. Making this soup is One way of making kids to eat broccoli and carrots. My toddler likes this broccoli cheddar soup very much and can eat it without fuzzing. Have tried giving broccoli in so many different ways to my kids and they would not eat them more than a mouth. So I make this soup every week as a routine and pin it to my weekly meal prep board. When I was carrying had craving for this broccoli cheddar soup. So I use to eat frozen broccoli cheddar soup or go to panera bread which actually cost you more for a cup of soup. Then there came the day when I was in the waiting room during my visits to the doctors , while my wait time I have a habit of seeing recipes in the magazines and found this recipe. Instantly clicked a picture. I tried the recipe the same day for dinner and fell in love with it. But The recipe was given for stove top method and total prep-cooking time was more than an hour. So I decided to make it in Instant Pot which I made it in less than 20 Minutes. Also given recipe uses bay leaf , nutmeg , all purpose flour , chicken broth and many other ingredients. I did not use any of them in this recipe.

I recommend to finely chop the broccoli

By finely chopping the broccoli you can skip grinding the soup with the blender for a smoother consistency. Even without pureeing the consistency and texture of this soup is smooth and creamy .

Alternatives to the ingredients used in the recipe

Instead of heavy cream used in this recipe you can use milk but you will not get the thick creamy consistency . I used complete vegetable broth in the soup which gives good rich flavor . You can alternatively use half water and half broth or use complete water in place of broth (taste and consistency difference will be there) or can use any other broth variety.

Why is corn starch slurry necessary in the recipe?

Slurry is a mixture of a cold liquid with cornstarch. It is used as a thickening agent and thus combines the soup together to give a perfect consistency. Corn Starch and Corn Flour both are different . Use Only Corn Starch for best results. Mixing Corn starch to the water without lumps and then adding the slurry to the soup is important.

Sharp cheddar cheese is highly recommended

Sharp Cheddar Cheese is aged longer when compared to regular / mild cheddar cheese. The taste is sharper and more pronounced Cheddar flavor in the soup.

Serving suggestions.

Broccoli Cheddar Soup can be served as an entree or as a accompaniment with the main dish for lunch or dinner . Can serve some Breads and salad as sides to the soup.

Storing and reheating instructions

Refrigerate any leftover immediately in a clean, dry air tight container . Soup stays good for 3 to 4 days. When ready to serve , place the bowl of soup in the microwave on high power and heat covered and serve immediately. For more shelf life ( around two to three months) for cooked soup , FREEZE IT in air tight container .When ready to use, Thaw the soup , heat (microwave or stove-top ) and serve immediately. Other Instant pot Soups , I've listed few below. Other Instant Pot Recipes, Stepwise Pictures, video , and tips given.

Step by step pictures of how to make the broccoli cheddar soup

Ingredients Required - unsalted Butter , minced garlic cloves , yellow onions finely chopped , very finely chopped broccoli , thinly shredded carrots , vegetable broth , salt , pepper powder , sharp cheddar cheese shredded , heavy cream , corn starch and water. keep it ready. I used Instant Pot Duo Evo Plus 8 Qtrs for cooking.

Instant Pot Cooking - SAUTEING

Take the Instant Pot and place the Inner Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the minced garlic and saute just until fragrant or slightly brown , now add the yellow chopped onions and saute for ONE minute - till it turns slightly brown. Now Add very finely chopped broccoli and thinly shredded carrots and stir once. Add vegetable broth , pepper powder and salt and stir well. Press CANCEL .

PRESSURE COOKING

Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to TWO minutes. SEAL the Pressure Valve. Off the KEEP WARM MODE ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released. open the lid of the Instant Pot.

SAUTEING

Press SAUTE mode on LOW power ONLY. In CUSTOM settings, SET Timer to FIVE minutes. Now Press START.  Add heavy cream and sharp cheddar shredded cheese and stir and mix well just UNTIL the cheese is melted. In a bowl , MIX together Corn starch and water without any lumps and add the slurry to the soup using one hand and WHISK WELL IMMEDIATELY using the other hand. Stir once. Press CANCEL. Remove the INNER POT from the Instant Pot and Serve immediately.
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 2 tbsp Unsalted Butter
  • 3 Garlic Cloves (Minced)
  • 1 Yellow Onion (Medium Sized , finely Chopped)
  • 165 g Broccoli (Precise measurement given , Chopped VERY FINELY)
  • 75 g Carrots (Precise measurement given ,Thinly Shredded)
  • 411 g Vegetable Broth (Or 14.5 OZ, used store brought Broth)
  • 1/2 tsp Salt (Or As Required , I used Iodized salt available in the usa.)
  • 1 and 1/2 tsp Black Pepper Powder
  • 170 g Sharp Cheddar Cheese ONLY (Or 6 OZ , Shredded ,Precise measurement given)
  • 8 oz Heavy Cream (Or 236 ML)
  • 2 tbsp Corn Starch ONLY ("NOT - Corn Flour")
  • 1/2 cup Water (Or 90 ML)
Instructions
    Preparation
  1. Ingredients Required - unsalted Butter , minced garlic cloves , yellow onions finely chopped , very finely chopped broccoli , thinly shredded carrots , vegetable broth , salt , pepper powder , sharp cheddar cheese shredded , heavy cream , corn starch and water. keep it ready. I used Instant Pot Duo Evo Plus 8 Qtrs for cooking.
    2. Instant Pot Cooking - SAUTEING
  2. Take the Instant Pot and place the Inner Pot. Press SAUTE mode on HIGH power. In CUSTOM settings, SET Timer to FIVE minutes. Press START. Once it is ready and preheating is done. Add unsalted butter, once butter is melted add the minced garlic and saute just until fragrant or slightly brown , now add the yellow chopped onions and saute for ONE minute - till it turns slightly brown. Add very finely chopped broccoli and thinly shredded carrots and stir once. Add vegetable broth , pepper powder and salt and stir well. Press CANCEL .
    3. PRESSURE COOKING
  3. Close the LID of the Instant Pot . Press the PRESSURE COOK mode on HIGH power and SET CUSTOM TIMER to TWO minutes. SEAL the Pressure Valve. PRESS / Off the KEEP WARM MODE to Off ( light should not be on in the keep warm mode). Now press START. After the pressure cooking is done. Press CANCEL . Wait for NPR (natural pressure release) leave the quick release switch in the SEAL position for FIVE MINUTES. Then do QPR (quick pressure release) by moving quick release switch from SEAL TO VENT. After the steam is released. open the lid of the Instant Pot.
    4. SAUTEING
  4. Press SAUTE mode on LOW power ONLY. In CUSTOM settings, SET Timer to FIVE minutes. Press START. Add the heavy cream and sharp cheddar shredded cheese and stir and mix well just UNTIL the cheese is melted. Now In a bowl , MIX together Corn starch and water without any lumps and add slurry to the soup using one hand and WHISK WELL IMMEDIATELY using the other hand. Stir once. Press CANCEL. Remove the INNER POT from the Instant Pot and Serve.
Recipe Notes

*I did not blend the soup because, minced broccoli and thinly shredded carrots without blending gives a smooth restaurant texture to the soup. But you can blend it using a blender after pressure cooking is done to a smooth puree. But it is completely optional. *Recipe uses Fresh Broccoli. You could also use frozen. *Consistency of soup remains thick even after the soup comes to room temperature. Other stews and curry recipes, I've listed few below.

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