Ingredients
- Butter: 4 tablespoons (1/2 stick), unsalted preferably, for sautéing and building the flavor base.
- Onion: 1 medium yellow onion, finely diced (about 1 cup). Provides aromatic depth.
- Garlic: 2-3 cloves, minced (about 1 tablespoon). Adds essential savory notes.
- All-Purpose Flour: 1/4 cup. This creates the roux, thickening the soup for that classic creamy consistency.
- Chicken Broth or Vegetable Broth: 4 cups (32 oz). Use low-sodium broth to better control the saltiness. Vegetable broth makes this recipe easily vegetarian.
- Half-and-Half: 1 ½ cups. This provides the perfect balance of richness and creaminess. You can substitute with 1 cup heavy cream + 1/2 cup milk for extra richness, or use whole milk for a slightly lighter version (though creaminess will be reduced).
- Broccoli Florets: 4 cups, cut into small, bite-sized pieces (from about 1 large head or 2 smaller heads). Fresh broccoli yields the best texture.
- Carrots: 1 cup, finely shredded or julienned (about 2 medium carrots). Shredded carrots incorporate better and mimic Panera’s texture. Using a food processor grating disc makes this quick work.
- Sharp Cheddar Cheese: 2 cups (8 oz), freshly shredded. Crucial Tip: Shred your own cheese! Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can result in a grainy texture. A good quality sharp cheddar is key for that signature Panera tang.
- Salt: 1 teaspoon (or to taste). Adjust based on your broth’s salt content and personal preference.
- Black Pepper: 1/2 teaspoon (or to taste). Freshly ground pepper is recommended.
- Optional Flavor Enhancers:
- Nutmeg: A tiny pinch (about 1/8 teaspoon) enhances the cheesy flavor beautifully.
- Dijon Mustard: 1 teaspoon adds a subtle tang that complements the cheddar.
- Dry Mustard Powder: 1/2 teaspoon can be used instead of Dijon.
- Smoked Paprika: A pinch for garnish adds color and a hint of smokiness.
Instructions
- Prepare the Base (Sauté):
- Turn your Instant Pot to the “Sauté” setting on Normal or Medium heat.
- Add the 4 tablespoons of butter and let it melt completely.
- Add the finely diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic.
- Create the Roux:
- Sprinkle the 1/4 cup of all-purpose flour over the sautéed onions and garlic.
- Whisk constantly for 1-2 minutes. The flour will absorb the butter and cook slightly – this removes the raw flour taste and is essential for thickening the soup. It should form a paste-like consistency (a roux).
- Deglaze and Add Broth:
- While still whisking constantly, slowly pour in about 1 cup of the chicken or vegetable broth. Whisk vigorously to incorporate the roux smoothly into the liquid, ensuring there are no lumps. Scrape the bottom of the pot to loosen any browned bits (deglazing) – this adds flavor!
- Once smooth, gradually whisk in the remaining 3 cups of broth until fully combined.
- Add Vegetables:
- Stir in the 4 cups of small broccoli florets and the 1 cup of shredded carrots. Add the optional pinch of nutmeg or Dijon mustard/mustard powder now, if using.
- Give everything a good stir to combine.
- Pressure Cook:
- Press “Cancel” to turn off the Sauté function.
- Secure the lid onto the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
- Select the “Pressure Cook” or “Manual” setting (depending on your Instant Pot model).
- Set the cooking time to 3 minutes on High Pressure. Yes, just 3 minutes! This is enough to perfectly tender-crisp the vegetables without turning them to mush.
- Release the Pressure:
- Once the 3-minute cooking cycle is complete, allow the pressure to release naturally for 5 minutes (Natural Pressure Release or NPR). This helps the vegetables finish cooking gently.
- After 5 minutes of natural release, carefully perform a Quick Pressure Release (QPR) by moving the steam release valve to the “Venting” position. Use a long utensil (like a wooden spoon) to avoid steam burns. Wait until the pin drops completely before attempting to open the lid.
- Incorporate Dairy and Cheese (Crucial Step!):
- Carefully remove the lid, tilting it away from you to avoid steam.
- Stir the soup. Press “Cancel” to ensure the heating element is completely off. Do not add dairy or cheese while the pot is actively heating on Sauté or Pressure Cook, as this can cause curdling. You can switch to the “Keep Warm” setting if desired, but allowing it to cool slightly is safer for the cheese.
- Slowly pour in the 1 ½ cups of half-and-half (or your chosen dairy alternative), stirring constantly until combined.
- Now, add the 2 cups of freshly shredded sharp cheddar cheese, one handful at a time. Stir gently after each addition until the cheese is completely melted and the soup is smooth before adding the next handful. Do not boil the soup after adding the cheese, as this can cause it to become grainy or separate. The residual heat from the soup is enough to melt the cheese perfectly.
- Season and Finish:
- Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Taste the soup and adjust seasonings as needed. Add more salt, pepper, or even a touch more nutmeg or Dijon if desired.
- Optional: Adjust Texture:
- If you prefer a smoother soup (more like Panera’s texture), you can use an immersion blender. Carefully insert the blender into the soup and pulse a few times until you reach your desired consistency. You can blend it completely smooth or leave some chunks for texture. Be cautious with hot liquids. Alternatively, you can transfer a portion of the soup to a regular blender (vent the lid!), blend until smooth, and stir it back into the pot.
- Serve:
- Ladle the hot, creamy soup into bowls and serve immediately. Enjoy your homemade Panera masterpiece!
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450