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.

A top view of a black electric pressure cooker filled with clear broth containing three large light beige pieces of chicken, bright green broccoli florets, shredded orange carrots, and small pieces of white onion floating evenly throughout the liquid. The cooker is set on a white marbled surface. The textures of the vegetables and chicken are distinct and look fresh. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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

A top view shows three bowls of creamy soup placed on a white marbled surface. Each bowl is white with a grayish rim, filled with thick, pale yellow soup mixed with pieces of green broccoli and small orange carrot shreds, giving texture and color contrast throughout the soup. One bowl in the center has a silver spoon resting inside it. Pieces of torn golden brown bread lie next to the bottom bowl near a folded beige cloth napkin, and a clear glass of water is visible near the top right bowl. photo taken with an iphone --ar 4:5 --v 7

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.