What is the secret ingredient in broccoli cheddar soup?

The secret ingredient in many rich and flavorful broccoli cheddar soup recipes is nutmeg . Just a small pinch brings out the depth of the cheese and complements the creaminess of the soup. Some chefs also swear by Dijon mustard or mustard powder , which adds a subtle tangy kick that cuts through the richness. Others add a dash of Worcestershire sauce to enhance the umami notes.

What does the soup setting do on an Instant Pot?

The soup setting on an Instant Pot is designed to simmer ingredients at a gentle pressure. Unlike manual pressure cooking, it uses low pressure and a controlled temperature to help prevent burning or overcooking, particularly for recipes with dairy, like our ham cheese broccoli soup.

How long to cook broccoli soup in a pressure cooker?

For a creamy broccoli soup in the Instant Pot, the cooking time is remarkably short. You only need to pressure cook for 3 to 5 minutes on high pressure . Broccoli cooks quickly, especially in a sealed environment, so overcooking can turn it to mush.

How to thicken up soup in Instant Pot?

Use a cornstarch slurry , add cream or cream cheese , or blend part of the soup to thicken naturally.

Instant Pot Ham Cheese Broccoli Soup – The Best Creamy 5-Minute Recipe

Description

This creamy Instant Pot ham cheese broccoli soup is rich, hearty, and full of flavor. A perfect comfort meal ready in just 15 minutes, made with cheddar, ham, and fresh broccoli. Ideal for busy nights and meal prep!

Ingredients

Scale

2 cups broccoli florets (fresh or frozen)
1 cup cooked ham, diced
1 cup shredded sharp cheddar cheese
1/2 onion, chopped
2 garlic cloves, minced
2 cups chicken or vegetable broth
1/2 cup heavy cream
1 tablespoon butter
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Optional: 1 teaspoon mustard powder, cornstarch slurry for thickening

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Instructions

Turn Instant Pot to Sauté mode. Add butter, onion, and garlic. Sauté for 2-3 minutes until soft.
Add broccoli, diced ham, broth, nutmeg, mustard powder (optional), and stir.
Lock lid and set to High Pressure for 5 minutes.
After cooking, allow natural release for 5 minutes, then quick release the rest.
Turn on Sauté again. Stir in heavy cream and cheddar cheese until melted and smooth.
For thicker soup, add cornstarch slurry and stir until desired consistency.
Serve hot with crusty bread or croutons

Notes

For vegetarian version, skip ham and use veggie broth
Use cream cheese instead of heavy cream for extra richness.
Blend partially for a smoother soup, or leave chunky.
Freezes well up to 2 months.

Prep Time: 10 mins
Cook Time: 5 mins

Nutrition

Serving Size: 4 servings
Calories: 350 kcal per serving (estimate)