The pot lid rattles and you know dinner is almost ready. You can kinda hear the gentle hiss of the valve, a sure sign the pressure cooker is doing its thing. That sealing ring makes sure nothing escapes except steam and a little flavor boost in the air.
You catch the delicious scents wafting from the kitchen, buttery onions mingling with garlic and sharp cheddar. It
It s that moment when you realize the wait is gonna be totally worth it. Your tummy rumbles and you spot your favorite bowl waiting on the counter.
There s a certain calm while waiting for the natural release to happen, the slow release that keeps everything tender and cozy. The soup thickens just right and you remember why you gotta make this often. No fuss, just real comfort in every warm spoonful.
The Real Reasons You Will Love This Method
- Pressure cooking gets gnocchi perfectly tender in minutes without falling apart.
- You get that rich cheddar melt deep in the soup, no awkward cheese clumps.
- Broccoli stays bright green and soft, not mushy or overcooked.
- The natural release lets flavors mingle and soup thicken just right.
- This method saves you from standing over the stove forever stirring.
- The sealing ring traps every aroma so your kitchen smells amazing nonstop.
- Quick cleanup since it s all done in one pot with minimal splatter.
What Goes Into the Pot Today
- 4 tablespoons butter to start off that rich base
- 1 small white or sweet onion, chopped so it softens up nice
- 2 cloves garlic, minced for that aromatic punch
- Kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour to thicken the soup perfectly
- 1 cup whole milk for creaminess without overwhelm
- 2 ½ cups low-sodium chicken broth to keep it flavorful
- 1 cup heavy cream for that silky smooth touch
- 2 teaspoons prepared Dijon mustard and 1 teaspoon Worcestershire sauce for subtle depth
- 1 large carrot, scrubbed and shredded to add a hint of sweetness
- 3 cups raw broccoli florets, stems trimmed and ready to bite
- 16 ounces potato gnocchi, those pillowy little pillows of yum
- 8 ounces shredded sharp cheddar cheese for that final melt-in-your-mouth finish
The Exact Process From Start to Finish
- Melt the butter in your pressure cooker over medium heat until it s all nice and gooey.
- Add the chopped onion and s at te until it s soft and translucent, 'bout 5 minutes, stirring often so nothing sticks.
- Stir in minced garlic and cook for about 1 minute until you smell the garlicky goodness filling the air.
- Sprinkle the flour all over the mix and stir constantly to make a roux this takes 1 to 2 minutes to lose that raw flour taste.
- Slowly whisk in the milk, then chicken broth, then heavy cream keep stirring till the soup goes smooth and creamy.
- Dump in the Dijon mustard and Worcestershire sauce, then season with salt and black pepper the way you like it.
- Lock that lid on, set your pressure cooker to cook and wait for the valve to hiss, cooking at high pressure for about 5 minutes.
- Let the pressure release naturally for about 10 minutes, then do a slow release if needed to release any leftover steam.
- Open the lid, stir in your broccoli florets and cook using sauté mode or stove top until broccoli gets that tender pull without turning mushy, roughly 8 to 10 minutes.
- Toss the gnocchi in last and cook stirring occasionally for 3 to 5 minutes until gnocchi feels soft and perfect.
- Remove the pot from heat, then stir in shredded cheddar until melty and creamy throughout.
- Ladle into bowls and serve warm. You can sprinkle more cheese or a few crispy bacon bits on top if you want fancy.
Time Savers That Actually Work
- Pre-shredded cheese works great here if you wanna skip grating at home. Just make sure it s a good quality sharp cheddar or a melty blend.
- Shredded carrot in a bag is your friend for quicker prep. You get that sweetness without standing at the veg station forever.
- Frozen broccoli florets can swap fresh in a pinch. Just cut down cook time a little so it doesn t get mushy.
Your First Taste After the Wait
You take that first spoon and the warmth hits. It s creamy, rich, and full of comforting cheddar goodness. The gnocchi kinda melts against your tongue while the broth hugs it tight with savory depth.
The broccoli is tender but still a bit crisp, giving each bite that fresh veggie pop you didn t expect from a creamy soup. You notice the subtle sweetness from carrot blending in perfectly.
The slight tang from Dijon and Worcestershire adds a sneaky little kick that wakes your taste buds just right. You catch the buttery undertones from the sautéed onions and garlic lingering with every sip.
This soup feels like a warm hug on a chilly night, comforting and filling without being too heavy. It s the kinda meal you wanna share but also wanna keep all to yourself.
Keeping Leftovers Fresh and Ready
- Refrigerate quickly in an airtight container within 2 hours of cooking to keep that fresh flavor and avoid soggy gnocchi.
- Reheat gently on the stove or microwave with a splash of milk or broth to bring back creamy texture and loosen it up a bit.
- Freeze in portions if you wanna stash some for later. Use freezer-safe containers and thaw in fridge overnight before reheating slowly to keep the broccoli nice.
Everything Else You Wondered About
- Q: Can I use vegetable broth instead of chicken broth? A: Heck yeah, veggie broth works fine and keeps it just as flavorful for a meat-free version.
- Q: How do I avoid mushy broccoli? A: Add broccoli after pressure cooking, then just sauté or simmer until it hits that tender but still crisp spot.
- Q: Can I swap potatoes gnocchi for something else? A: Sure, but potato gnocchi s soft texture works best here. You could try store-bought tortellini but that ll change cooking times.
- Q: What if my cheese clumps? A: Stir cheese in off the heat. Melt it slow so it blends smoothly, no weird globs.
- Q: Do I need to release pressure naturally every time? A: Not always but natural release helps keep soup tender and flavors melded. The slow release after speeds it up safely.
- Q: Can I make this vegan? A: You ll need dairy-free substitutes for butter, milk, cream, and vegan cheese versions. Use veggie broth and skip Worcestershire if it has anchovies.
Broccoli Cheddar Gnocchi Soup in the Pressure Cooker
This creamy Broccoli Cheddar Gnocchi Soup blends tender gnocchi, fresh broccoli, and melted sharp cheddar into one comforting bowl made easy in the pressure cooker.
Equipment
- 1 Pressure cooker for cooking soup
- 1 Mixing spoon for stirring
Ingredients
Main ingredients
- 4 tablespoons Butter
- 1 Small white or sweet onion chopped
- 2 cloves Garlic minced
- Kosher salt to taste
- Freshly ground black pepper to taste
- ¼ cup All-purpose flour
- 1 cup Whole milk
- 2 ½ cups Low-sodium chicken broth
- 1 cup Heavy cream
- 2 teaspoons Prepared Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 Large carrot scrubbed and shredded
- 3 cups Raw broccoli florets stems trimmed
- 16 ounces Potato gnocchi
- 8 ounces Shredded sharp cheddar cheese or a mix with Monterey Jack
Instructions
Instructions
- Melt the butter in your pressure cooker over medium heat until it's all nice and gooey.
- Add the chopped onion and sauté until it's soft and translucent, about 5 minutes, stirring often.
- Stir in minced garlic and cook for about 1 minute until fragrant.
- Sprinkle the flour over the mix and stir constantly to make a roux. Cook for 1–2 minutes.
- Slowly whisk in milk, then chicken broth, then heavy cream. Stir until smooth and creamy.
- Stir in Dijon mustard and Worcestershire sauce, season with salt and pepper to taste.
- Secure the lid, set pressure cooker to high pressure for 5 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining steam.
- Add broccoli florets and sauté until tender but not mushy, about 8–10 minutes.
- Add gnocchi and cook, stirring occasionally, for 3–5 minutes until soft.
- Turn off heat, stir in shredded cheddar until melted and creamy.
- Ladle into bowls and serve warm. Optionally top with more cheese or crispy bacon bits.
Notes
Serve warm with optional toppings like extra cheddar or crispy bacon. Leftovers can be stored in the fridge and reheated with a splash of milk or broth.
