Instant Pot Broccoli Cheddar Soup (Print Version)

Creamy, comforting soup with tender broccoli and rich cheddar cheese, ready in just 25 minutes using your Instant Pot.

# What You Need:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Base

05 - 3 cups vegetable broth or chicken broth
06 - 2 tablespoons unsalted butter

→ Dairy & Cheese

07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper to taste

→ Thickener

13 - 2 tablespoons all-purpose flour

# How to Make It:

01 - Set Instant Pot to Sauté function. Melt butter, add diced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot, stirring constantly for 1 minute to form a smooth roux and remove raw flour taste.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps from forming.
04 - Add broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper. Stir to combine.
05 - Seal lid and set to Manual High Pressure for 5 minutes.
06 - Perform quick release when cooking completes. Open lid and stir.
07 - Use immersion blender to purée soup to desired consistency, either completely smooth or slightly chunky.
08 - Set Instant Pot to Sauté Low. Stir in milk and heavy cream. Gradually add shredded cheddar cheese, stirring until fully melted and smooth.
09 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional cheddar or fresh herbs if desired.

# Expert Hints:

01 -
  • Its ready in under 30 minutes but tastes like it simmered all afternoon
  • The immersion blender creates that restaurant quality texture without heavy cream overload
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Never add cheese to boiling liquid or it will separate into an oily mess
  • Let the soup cool slightly before blending if youre using a standard blender
  • The soup continues thickening as it sits, so dont overdo the flour
03 -
  • Grate your own cheese instead of buying pre shredded for smoother melting
  • Temper the dairy by mixing it with a bit of hot soup before adding to the pot

Go Back