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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.

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 (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.

Keywords: Instant Pot broccoli cheddar soup, broccoli cheese soup, easy Instant Pot soup, creamy broccoli soup, pressure cooker broccoli soup, keto broccoli cheddar soup

Find it online: https://bakedbylisa.com/instant-pot-broccoli-cheddar-soup-recipe/