Instant Pot Broccoli Cheddar Soup Recipe

Introduction

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting classic made easy with a pressure cooker. Packed with fresh vegetables and rich cheddar cheese, it’s perfect for a cozy meal any day of the week.

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 and add them to the inner pot of your Instant Pot. Pour in the broth, then add the butter, garlic, paprika, salt, and pepper. Stir everything to combine.
2. Step 2: Seal the Instant Pot and turn the vent to “sealing.” Set the pressure cooker to high pressure (“manual” on Instant Pot) for 1 minute. Allow the pressure to build, cook, and release naturally until complete. Then perform a quick release to release any remaining pressure.
3. Step 3: Stir in the half and half and shredded cheddar cheese until the cheese melts. In a separate bowl, whisk the corn starch and water together until smooth with no lumps. Slowly add this slurry to the soup, stirring continuously.
4. Step 4: Switch the Instant Pot to the “sauté” setting and cook, stirring frequently, until the soup thickens to your desired consistency. Adjust seasoning to taste and serve immediately with your favorite garnishes.

Tips & Variations

• For a richer taste, use whole milk instead of half and half, but the soup may be slightly less creamy.
• Add a pinch of cayenne pepper for a mild spicy kick.
• Try swapping cheddar for a mix of sharp and mild cheeses for deeper flavor.
• If you prefer a smoother soup, blend it using an immersion blender before adding the dairy and thickener.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. You may need to add a splash of broth or milk to loosen the texture when reheating.

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. Just make sure to thaw and drain it before adding to avoid excess water in the soup.

Is this soup suitable for freezing?

You can freeze the soup, but note that the texture might change slightly after thawing due to the dairy. It’s best to freeze before adding the half and half and cheese, then add them fresh when reheating.

Instant Pot Broccoli Cheddar Soup Recipe

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★★★★★

4.9 from 50 reviews

This Instant Pot Broccoli Cheddar Soup is a rich and creamy comfort food classic, made quick and easy with the pressure cooking method. Packed with finely chopped broccoli, shredded carrots, sharp cheddar cheese, and a blend of savory seasonings, this soup offers a velvety texture with a delightful cheesy flavor. Perfect for chilly days, it’s a nutritious and satisfying meal that can be ready in under 30 minutes.

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

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 a thicker soup)
• 2 cups half and half
• 4 Tbsp unsalted butter
• 2 ½ cups shredded cheddar cheese

Seasonings & Thickeners

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

Instructions

1. Prepare the Vegetables and Base: Chop all the vegetables very finely and add them to the inner pot of your Instant Pot. Pour in the broth, then add the butter, minced garlic, paprika, salt, and pepper. Stir everything to combine evenly.
2. Pressure Cook the Soup: Seal and close the Instant Pot lid, ensuring the vent is set to “sealing.” Select the pressure cook or manual mode on high pressure and set the timer for 1 minute. Allow the Instant Pot to come to pressure, cook, and then perform a quick pressure release once the timer has finished.
3. Add Cream and Cheese: Open the lid carefully. Stir in the half and half and shredded cheddar cheese, allowing the cheese to melt fully into the soup.
4. Thicken the Soup: In a separate small bowl, whisk the corn starch and water together until smooth with no lumps to create a slurry. Slowly pour the slurry into the soup while stirring continuously. Switch the Instant Pot to the “sauté” setting and heat the soup, stirring frequently until it thickens to your desired consistency.
5. Season and Serve: Taste the soup and adjust the seasoning if necessary. Serve immediately with your favorite garnishes such as extra shredded cheese, croutons, or fresh herbs.

Notes

• For a thicker soup, use 3 cups of broth instead of 4 cups.
• Make sure to whisk the cornstarch slurry thoroughly to avoid lumps in the soup.
• Use sharp cheddar cheese for a more intense cheesy flavor.
• Chopping the vegetables very small helps them cook evenly and blend smoothly into the soup.
• This soup can be stored in the fridge for up to 4 days and reheated gently.

Keywords: Broccoli cheddar soup, Instant Pot soup, creamy broccoli soup, easy comfort food, pressure cooker soup