Panera’s Broccoli Cheddar Soup in Your Pressure Cooker
This creamy copycat Panera broccoli cheddar soup comes together quick in the pressure cooker with fresh veggies, real cheese, and comforting flavor in every spoonful.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- ¼ cup butter
- ½ medium onion chopped
- ¼ cup flour
- 2 cups half-and-half cream
- 2 cups low-sodium chicken stock or broth
- ½ lb broccoli chopped into bite size pieces (about 3 cups)
- 1 cup carrot julienned or matchstick
- ⅛ teaspoon nutmeg optional
- 8 ounces sharp cheddar cheese grated (about 2 cups)
- salt and pepper to taste
Instructions
Instructions
- Melt the butter in the pressure cooker on medium heat.
- Add chopped onion and sauté until tender, about 3–4 minutes.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in half-and-half and chicken stock. Simmer on medium heat about 5 minutes to thicken.
- Add broccoli and carrots. Close lid and set pressure cooker to high for 3 minutes.
- Quick release pressure. Open lid carefully to reveal softened vegetables.
- Stir in nutmeg if using. Add grated cheddar cheese, stirring until melted and smooth.
- Season with salt and pepper to taste. Stir one final time.
- Serve hot in bowls. Top with extra cheese if desired. Enjoy with crusty bread.
Notes
To make it vegetarian, swap chicken stock for vegetable broth. Blend part of the soup for a smoother texture if desired. Store leftovers in the fridge or freezer.