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Instant Pot Broccoli Cheddar Soup Recipe

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★★★★★

4.6 from 51 reviews

This Instant Pot Broccoli Cheddar Soup is a rich, creamy, and comforting dish made with fresh broccoli, shredded carrots, onions, and sharp cheddar cheese. Perfect for a quick and easy meal, it uses the Instant Pot to pressure cook the vegetables to tender perfection, then finishes with a cheesy cream sauce thickened with a cornstarch slurry. Ideal for chilly days or anytime you crave a hearty, flavorful soup.

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

Seasonings & Others

  • ½ tsp sea salt
  • ½ tsp cracked pepper
  • ½ tsp paprika
  • ¼ cup cornstarch
  • ¼ cup water

Instructions

  1. Prepare Vegetables and Combine in Instant Pot: Chop the broccoli very small, shred or finely chop the carrots, dice the onion, and mince the garlic cloves. Add all the chopped vegetables to the inner pot of the Instant Pot. Pour in the broth and add unsalted butter, minced garlic, paprika, salt, and cracked pepper. Stir everything together to combine evenly.
  2. Pressure Cook the Soup: Close and seal the Instant Pot lid, setting the vent to “sealing.” Select the pressure cook setting on high (or “manual” on some models) and set the timer for 1 minute. Allow the Instant Pot to reach pressure, cook, then naturally cycle through to the end before performing a quick release to release remaining pressure.
  3. Add Dairy and Cheese: Open the lid safely. Stir in the half and half and shredded cheddar cheese until the cheese is fully melted and incorporated into the soup, creating a creamy base.
  4. Thicken the Soup: In a separate small bowl, whisk together the cornstarch and water until the mixture is smooth and free of lumps. Slowly pour this slurry into the soup while stirring continuously. Select the “sauté” function on the Instant Pot, and heat the soup while stirring until it thickens to the desired consistency.
  5. Final Adjustments and Serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve immediately, optionally garnished with extra shredded cheddar or fresh herbs for an appealing presentation.

Notes

  • For a thicker soup, use 3 cups of broth instead of 4 cups.
  • Ensure the broccoli is chopped very finely for a smooth texture in the finished soup.
  • The cornstarch slurry must be added slowly to avoid clumping.
  • You can substitute half and half with heavy cream for a richer soup or whole milk for a lighter version.
  • Use freshly shredded cheddar cheese rather than pre-shredded for better melting.
  • If you prefer a chunkier soup, pulse some of the soup mixture in a blender before adding the cheese.

Keywords: broccoli cheddar soup, easy broccoli soup, Instant Pot soup, creamy cheddar soup, pressure cooker soup, quick vegetable soup

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