Instant Pot Broccoli Cheddar Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
