Craving pure comfort in a bowl without spending hours in the kitchen? This Instant Pot Broccoli Cheddar Chowder is your answer. In just 20 minutes, you can create a rich, velvety soup that tastes like it’s been simmering all day. We’re talking tender broccoli florets, smoky bacon, and sharp cheddar cheese all melted into a luscious, creamy broth. It’s the perfect, soul-warming meal for a busy weeknight or a lazy weekend. Get ready to fall in love with your new favorite soup!
Ingredients
• 8 rashers bacon, chopped (about 8 oz / 225g)
• 4 cups broccoli florets (about 1 lb / 450g)
• 3 cups single cream or light cream (720ml)
• 2 cups chicken or vegetable broth (480ml)
• 2 cups shredded sharp cheddar cheese (8 oz / 225g)
• 1 medium onion, chopped
• 2 tbsp. butter (30g)
• 2 tsp minced garlic (about 2 cloves)
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Add the chopped bacon and cook, stirring occasionally, until brown and crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
3. Add the butter to the pot and let it melt. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the broth, cream, broccoli florets, cayenne, salt, and pepper. Stir everything together.
6. Secure the lid, set the steam release valve to ‘Sealing,’ and select the ‘Stew/Soup’ or ‘Pressure Cook’ (High) setting for 10 minutes.
7. Once the cooking cycle is complete, carefully perform a quick release of the pressure. Once the pin drops, open the lid.
8. Slowly stir in the shredded cheddar cheese until it is completely melted and the soup is smooth. Taste and adjust seasoning if necessary.
9. Ladle the chowder into bowls and garnish with the reserved crispy bacon before serving.
Nutritional Information
• Per Serving: Calories 475 | Total Fats 40g | Net Carbs: 8g | Protein 20g | Fiber: 3g
Pro Tips
• For a smoother texture, use an immersion blender to partially blend the soup after pressure cooking but before adding the cheese.
• Use freshly shredded sharp cheddar from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture when melted.
• To make this vegetarian, omit the bacon and use vegetable broth. Sauté the onion in the butter and add a pinch of smoked paprika for a smoky flavor.
• Do not let the soup come to a rapid boil after adding the cheese, as this can cause the dairy to separate and become oily. Stir gently over low heat until just melted.
FAQ
Q: Can I make this broccoli cheddar chowder vegetarian
A: Yes, to make this chowder vegetarian, simply omit the bacon and use vegetable broth. Sauté the onion in butter and consider adding a pinch of smoked paprika to replicate the smoky flavor.
Q: Why is my broccoli cheddar soup grainy
A: A grainy texture is often caused by using pre-shredded cheese, which has anti-caking agents. For a smooth, velvety soup, use freshly shredded cheddar from a block. Also, avoid letting the soup boil after adding the cheese, as high heat can cause it to separate.
Q: How can I get a smoother texture for this soup
A: For a smoother, creamier chowder, use an immersion blender to partially blend the soup after pressure cooking but before you stir in the cheese. This will break down some of the broccoli and onion for a more velvety consistency.
Q: Is this Instant Pot broccoli cheddar chowder keto-friendly
A: Yes, with only 8g of net carbs per serving, this recipe is a great option for those following a ketogenic or low-carb diet. The high fat and moderate protein content fit well within keto macros.
