Instant Pot Broccoli Cheddar Soup Recipe

Introduction

This Instant Pot Broccoli Cheddar Soup is a comforting and creamy classic that’s perfect for a quick weeknight meal. Packed with fresh vegetables and melted cheddar cheese, it’s both nourishing and satisfying. Using the Instant Pot makes it a hands-off, easy recipe for busy home cooks.

Ingredients

• 4 cups broccoli, chopped very small
• 1 ½ cups carrots, shredded or chopped very small
• 1 onion, diced
• 4 cups broth (use 3 cups for a thicker soup)
• 4 Tbsp unsalted butter
• 2-3 garlic cloves, minced
• ½ tsp sea salt
• ½ tsp cracked pepper
• ½ tsp 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 finely and add them to the inner pot of your Instant Pot along with the broth, butter, garlic, paprika, salt, and pepper. Stir to combine everything evenly.
2. Step 2: Seal the Instant Pot and set the vent to “sealing.” Pressure cook on high (or “manual” on some models) for 1 minute. Allow the pressure to build up and release naturally until complete, then perform a quick release to release any remaining pressure.
3. Step 3: Open the lid carefully, then stir in the half and half and shredded cheddar cheese until the cheese melts smoothly into the soup.
4. Step 4: In a small bowl, whisk together the corn starch and water until smooth and lump-free. Slowly pour this slurry into the soup, stirring constantly to fully incorporate.
5. Step 5: Switch the Instant Pot to the “sauté” setting and gently heat the soup while stirring until it thickens to your desired consistency.
6. Step 6: Taste and adjust seasoning if needed. Serve immediately with your favorite garnishes.

Tips & Variations

• For a thicker soup, reduce the broth to 3 cups before cooking and adjust at the end if needed.
• Use an immersion blender or transfer part of the soup to a blender to puree for a creamier, less chunky texture.
• Try mixing in half cheddar and half Parmesan cheese for a richer flavor.
• Substitute heavy cream for half and half if you want an even creamier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. It also freezes well for up to 3 months—freeze in single-serving portions for easy meal prep. To reheat, thaw overnight in the fridge, then gently warm on the stove or in the microwave, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Add it directly to the Instant Pot without thawing. The cooking time remains the same.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the half and half with a coconut or oat milk alternative and use a dairy-free cheese substitute. Keep in mind the texture and flavor will be different.

Instant Pot Broccoli Cheddar Soup Recipe

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★★★★★

4.7 from 86 reviews

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting, and easy-to-make recipe perfect for a quick weeknight meal or cozy lunch. Featuring tender broccoli, shredded carrots, and sharp cheddar cheese, this soup is cooked quickly in the Instant Pot to lock in flavors and create a velvety texture. With simple ingredients and minimal prep, it’s a delicious way to enjoy a classic soup without spending hours in the kitchen.

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

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 (use 3 cups for thicker soup)
• 2 cups half and half
• 2 ½ cups shredded cheddar cheese
• 4 Tbsp unsalted butter

Seasonings & Thickeners

• ½ tsp sea salt
• ½ tsp cracked pepper
• ½ tsp paprika
• ¼ cup corn starch
• ¼ cup water

Instructions

1. Prepare the Ingredients: Chop broccoli and carrots into very small pieces and dice the onion. Mince the garlic cloves. Add all the chopped vegetables to the inner pot of the Instant Pot along with the broth, butter, garlic, paprika, salt, and pepper. Stir gently to combine everything evenly.
2. Pressure Cook the Vegetables: Seal and close the Instant Pot lid, ensuring the vent is set to ‘sealing.’ Set the Instant Pot to pressure cook on high (manual setting) for 1 minute. Allow the pressure to build, cooking the soup under pressure, then let it cycle fully. Perform a quick release to release the pressure safely.
3. Add Dairy and Cheese: Open the lid and stir in the half and half and shredded cheddar cheese. Continue stirring until the cheese melts completely into the soup, creating a creamy base.
4. Thicken the Soup: In a separate bowl, whisk together the corn starch and water until smooth and free of lumps. Slowly pour this slurry into the soup, stirring continuously to fully incorporate it.
5. Simmer and Thicken: Switch the Instant Pot to the ‘sauté’ setting. Heat the soup while stirring frequently until it thickens to your desired consistency, usually a few minutes.
6. Adjust and Serve: Taste the soup and adjust seasoning with additional salt or pepper if needed. Serve hot with your favorite garnishes and enjoy immediately.

Notes

• For a thicker soup, reduce the broth to 3 cups initially and adjust thickness after cooking.
• You can use an immersion blender to blend part or all of the soup to achieve a creamier, less chunky texture. Alternatively, blend a few cups in a traditional blender then stir it back in.
• The soup freezes well and can be stored in freezer-safe containers for up to 3 months. For convenience, freeze in individual portions.
• Refrigerate leftovers for up to 5 days in an airtight container.

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