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