Instant Pot Broccoli Cheddar Soup Recipe

Introduction

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting classic made easy with a pressure cooker. It combines tender broccoli, sharp cheddar, and warm spices in a rich, velvety broth. Perfect for a quick lunch or cozy dinner.

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 veggies and add them to the inner pot of your Instant Pot. Add the broth, butter, garlic, paprika, salt, and pepper. Stir to combine.
2. Step 2: Seal and close the Instant Pot lid. Turn the vent to “sealing” and set to pressure cook on high (or “manual”) for 1 minute. Allow the pressure to build and the cooking cycle to complete. Perform a quick release to release pressure.
3. Step 3: Stir in the half and half and shredded cheddar cheese until the cheese melts smoothly. In a separate bowl, whisk the corn starch and water together until smooth and lump-free. Slowly add this slurry into the soup, stirring constantly.
4. Step 4: Switch the Instant Pot to the “sauté” setting. Heat and stir the soup until it thickens to your liking. Adjust seasoning as needed and serve immediately.

Tips & Variations

• For a smoother soup, blend part or all of it before adding the cheese and cream.
• Use sharp cheddar for a more intense cheese flavor or a milder cheddar for a gentler taste.
• Add cooked bacon or diced ham for extra savory depth.
• Swap half and half with heavy cream or whole milk depending on your preferred richness.
• Serve with crusty bread or over cooked rice for a hearty meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, stirring frequently to prevent the cheese from separating. You can add a splash of broth or milk if the soup feels too thick. Do not freeze, as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this recipe. Use the same quantity and skip chopping. Just be sure to thaw it slightly to avoid excess liquid in the soup.

Is there a dairy-free version of this soup?

You can substitute the half and half with coconut milk or another plant-based cream and use a dairy-free cheese alternative. Keep in mind the flavor and texture will differ slightly.

Instant Pot Broccoli Cheddar Soup Recipe

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★★★★★

4.8 from 50 reviews

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish packed with fresh broccoli, shredded carrots, and flavorful cheddar cheese. Quick and easy to prepare using a pressure cooker, this soup is perfect for weeknight dinners or cozy meals on chilly days.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Low Salt

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 & Dairy

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

Seasonings & 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 combine ingredients: Chop broccoli, carrots, and onion finely and add them into the Instant Pot’s inner pot. Add broth, butter, minced garlic, paprika, sea salt, and cracked black pepper. Stir everything well to combine the flavors.
2. Pressure cook the soup: Seal the Instant Pot lid securely and ensure the vent is set to ‘sealing.’ Select the pressure cook (or manual) function on high pressure for 1 minute. Allow the pot to come up to pressure and complete the cooking cycle. Perform a quick pressure release once cooking finishes.
3. Add dairy and thicken the soup: Stir in the half and half and shredded cheddar cheese, mixing until the cheese has melted completely. In a small bowl, whisk together cornstarch and water to form a smooth slurry with no lumps. Gradually stir the slurry into the soup. Switch the Instant Pot to ‘sauté’ mode and gently heat while stirring continuously until the soup thickens to desired consistency.
4. Season and serve: Taste the soup and adjust seasoning as needed. Serve immediately with your preferred garnishes such as additional cheese, croutons, or fresh herbs for enhanced flavor and presentation.

Notes

• For a smoother soup texture, use an immersion blender after pressure cooking before adding cheese and cream.
• Use low-sodium broth if you want better control over saltiness.
• Substitute half and half with heavy cream or whole milk as preferred for richness or lighter soup.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on stovetop or microwave to avoid curdling the dairy.

Keywords: Broccoli Cheddar Soup, Instant Pot Soup, Pressure Cooker Soup, Creamy Broccoli Soup, Easy Dinner Soup