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