A 20-Minute Dream: The Coziest Broccoli Cheddar Chowder
Craving pure comfort in a bowl without spending hours in the kitchen? Meet your new weeknight hero! This Instant Pot Broccoli Cheddar Chowder is everything you love about the classic soup—creamy, cheesy, and loaded with flavor—but it comes together in a mind-blowing 20 minutes. We’re talking rich, velvety chowder packed with tender broccoli, sharp cheddar, and a smoky crunch from crispy bacon. It’s a one-pot wonder that delivers a soul-warming meal with minimal effort. Let’s get cooking!
Ingredients
• 8 rashers bacon / 225g, chopped
• 4 cups / 450g broccoli florets
• 3 cups / 720ml single cream
• 2 cups / 480ml chicken or vegetable broth
• 2 cups / 225g sharp cheddar, shredded
• 1 medium onion, chopped
• 2 tbsp / 30g butter
• 2 tsp / 2 cloves garlic, minced
• ½ tsp / 1g cayenne pepper
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to Sauté on high. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon, setting it aside on a paper towel-lined plate.
3. Drain all but one tablespoon of bacon grease from the pot. Add the butter and chopped onion, sautéing for 5 minutes until softened. Stir in the minced garlic and cook for 30 seconds more until fragrant.
4. Press Cancel to turn off the Sauté function. Pour in the broth, scraping any browned bits from the bottom of the pot.
5. Add the broccoli florets, single cream, cayenne pepper, salt, and pepper to the pot and stir to combine.
6. Secure the lid, set the steam valve to ‘Sealing,’ and cook on High Pressure for 3 minutes.
7. Once the timer finishes, perform a quick release of the pressure. Carefully open the lid.
8. Slowly stir in the shredded cheddar cheese until it is completely melted and the chowder is smooth and creamy.
9. Ladle into bowls and serve immediately, garnished with the reserved crispy bacon.
Nutritional Information
• Per Serving: Calories 475 | Total Fats 40g | Net Carbs: 8g | Protein 20g | Fiber: 3g
Pro Tips
• For the creamiest texture, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy soup.
• If you prefer a thicker chowder, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup on Sauté mode and simmer until thickened.
• For a smoother consistency, use an immersion blender to partially blend the soup after pressure cooking but before adding the cheese.
• Feel free to add other vegetables like chopped carrots or celery along with the onion for extra flavor and nutrients.
FAQ
Q: Can I make this broccoli cheddar chowder thicker
A: Yes, for a thicker chowder, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, turn the Instant Pot to Sauté mode, stir in the slurry, and simmer until it reaches your desired thickness.
Q: Why is my chowder grainy
A: A grainy texture is often caused by the anti-caking agents found in pre-shredded cheese. For the creamiest and smoothest result, we highly recommend shredding your own cheese from a block.
Q: How can I make the chowder smoother
A: For a smoother consistency, you can use an immersion blender to partially blend the soup after the pressure cooking cycle is complete but before you stir in the shredded cheese.
Q: Can I add other vegetables to this recipe
A: Absolutely! Feel free to add other vegetables like chopped carrots or celery. Sauté them along with the onion for extra flavor and nutrients.
