Instant Pot Broccoli Cheddar Soup Recipe

Introduction

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting classic that’s quick to make and packed with flavor. Perfect for a cozy lunch or dinner, it combines fresh vegetables and sharp cheddar cheese in a velvety broth.

Ingredients

• 4 cups broccoli, chopped very small
• 1 ½ cups carrots, shredded or chopped very small
• 1 onion, diced
• 4 cups broth
• 4 tablespoons unsalted butter
• 2-3 garlic cloves, minced
• ½ teaspoon sea salt
• ½ teaspoon cracked pepper
• ½ teaspoon paprika
• 2 cups half and half
• 2 ½ cups shredded cheddar cheese
• ¼ cup corn starch
• ¼ cup water

Instructions

1. Step 1: Chop all the vegetables very finely and add them to the inner pot of your Instant Pot. Add the broth, butter, minced garlic, paprika, sea salt, and cracked pepper. Stir everything together.
2. Step 2: Seal and close the Instant Pot lid, turning the vent to “sealing.” Set to pressure cook on high (or “manual” on some models) for 1 minute. Wait for the pressure to build and cook, then perform a quick release to release the pressure.
3. Step 3: Stir in the half and half and shredded cheddar cheese until the cheese melts completely. In a separate bowl, whisk together the corn starch and water until smooth and free of lumps. Gradually add this slurry to the soup while stirring.
4. Step 4: Switch the Instant Pot to the “sauté” function and cook, stirring frequently, until the soup thickens to your liking. Adjust seasoning if needed, then serve immediately with your favorite garnishes.

Tips & Variations

• For a smoother texture, use an immersion blender to puree part or all of the soup before adding cheese.
• Substitute half and half with heavy cream for a richer soup, or use milk for a lighter version.
• Add cooked bacon or crispy croutons on top for extra crunch and flavor.
• Use sharp cheddar cheese for a more pronounced taste, or mix in a bit of Gruyère for complexity.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of broth or milk when reheating to loosen the soup if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup on the stove by sautéing the vegetables in butter, adding broth and seasonings, simmering until tender, then adding the cream, cheese, and slurry to thicken.

Is it possible to make this soup dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative, use coconut or almond milk instead of half and half, and choose a dairy-free cheese or omit the cheese altogether.

Instant Pot Broccoli Cheddar Soup Recipe

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★★★★★

4.5 from 136 reviews

This creamy and comforting Instant Pot Broccoli Cheddar Soup combines tender broccoli, shredded carrots, and savory cheddar cheese in a rich, flavorful broth. Made quickly using an electric pressure cooker, this soup is perfect for a nutritious lunch or cozy dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups broccoli, chopped very small
• 1 ½ cups carrots, shredded or chopped very small
• 1 onion, diced
• 2–3 garlic cloves, minced

Liquids and Dairy

• 4 cups broth (vegetable or chicken)
• 4 tablespoons unsalted butter
• 2 cups half and half
• 2 ½ cups shredded cheddar cheese

Spices and Thickeners

• ½ teaspoon sea salt
• ½ teaspoon cracked black pepper
• ½ teaspoon paprika
• ¼ cup cornstarch
• ¼ cup water

Instructions

1. Prepare the vegetables and add to Instant Pot. Chop broccoli, carrots, onion, and mince garlic. Place all into the inner pot of the Instant Pot along with broth, butter, paprika, salt, and pepper. Stir everything to combine.
2. Pressure cook the soup. Seal and close the Instant Pot lid, set the vent to “sealing.” Select the pressure cook (manual) high setting for 1 minute. Allow the pressure to build, cook, and naturally cycle. Once finished, perform a quick release to release remaining pressure.
3. Incorporate cream, cheese, and thicken soup. Stir in the half and half and shredded cheddar cheese until the cheese melts smoothly. In a separate small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring continuously to avoid lumps. Switch the Instant Pot to the “sauté” mode and cook while stirring until the soup thickens to desired consistency.
4. Adjust seasoning and serve. Taste and modify salt or pepper as needed. Serve the soup hot, optionally garnished with extra shredded cheese or fresh herbs of your choice.

Notes

• Chop vegetables finely for a smoother texture in the finished soup.
• Use sharp cheddar cheese for best flavor and melting properties.
• The cornstarch slurry is crucial to thicken the soup without lumps.
• This soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
• For a lower fat option, substitute half and half with whole milk and reduce cheese quantity.

Keywords: broccoli cheddar soup, instant pot soup, creamy broccoli soup, pressure cooker soup, quick broccoli cheddar