This 30-minute Instant Pot Broccoli Cheddar Soup is simple, comforting, and packed with broccoli. Just add the ingredients to the pot, pressure cook, and finish by stirring in cream and cheese. It’s creamy, cozy, and quick to prepare.
Soup and chili are some of my favorite Instant Pot dishes because they’re largely “dump and go.” Add the ingredients, set the cooker, and return to a warm, satisfying meal.
I also love making potato leek soup in the pressure cooker, so creating a broccoli cheddar version felt natural. This recipe delivers all the flavor and comfort with very little hands-on time.
Why you will love this soup:
- Totally easy—dump and go. There’s no sautéing required. Add the ingredients to the Instant Pot, pressure cook for 1 minute (plus pressurizing time) and then stir in the cream, cheese, and slurry. The whole meal can be ready in about 30 minutes.
- Kid-friendly and veggie-packed. Broccoli and cheese are kid favorites. For picky eaters, blend the soup smooth so the broccoli is less noticeable.
- Great for meal prep. This freezes well and reheats easily, making it a smart choice for weekly meal planning. Use the Instant Pot to free up your oven and stovetop.
- Comforting and satisfying. On a chilly day, a bowl of this broccoli cheddar soup feels like a warm hug. Serve in bowls or hollowed-out bread for extra coziness.
Ingredients Notes:
- Broccoli: Fresh or frozen florets work. Fresh allows you to chop smaller for a less chunky texture.
- Cheddar: Shred from a block for the best melting and creaminess. Sharp cheddar gives the most flavor.
- Carrots: Shredded or finely chopped. Pre-shredded carrots save prep time.
- Butter: Unsalted is preferred so you can control the seasoning.
- Half and half: A mix of milk and cream works too. Heavy cream will make the soup richer and thicker.
- Broth: Low-sodium chicken broth is recommended; use vegetable broth for a vegetarian option.
- Cornstarch and water: Make a slurry to thicken the soup. Flour can be used as an alternative if needed.
How to make this recipe:
Step 1: Chop the broccoli, carrots, and onion and place them in the Instant Pot.
Step 2: Add the broth, butter, minced garlic, salt, pepper, and paprika. Stir to combine.
Step 3: Secure the lid, set the vent to “sealing,” and pressure cook on high for 1 minute. When the cycle finishes, perform a quick release and open the lid.
Step 4: Stir in the half and half and shredded cheddar until the cheese melts.
Step 5: Whisk the cornstarch and water until smooth and lump-free to create a slurry.
Step 6: Slowly stir the slurry into the soup. Set the Instant Pot to “sauté,” stirring frequently until the soup reaches your desired thickness. Taste and adjust salt, pepper, or add more cheese if you like. Serve warm.
Recipe Tips
- For a thicker soup, use less broth. Start with 3 cups of broth for a thicker, creamier result and adjust later if needed.
- Blend for a smoother texture. Use an immersion blender or blend a few cups in a countertop blender and return it to the pot for a creamier soup.
- Storage: The soup freezes well for up to 3 months in an airtight container. Refrigerate leftovers for up to 5 days. Portion into single-serve containers for quick meals.
Can you use frozen broccoli?
Yes—frozen broccoli florets substitute fine. The Instant Pot may take slightly longer to pressurize, but the cooking result is comparable. Fresh broccoli can be chopped finer for a less chunky texture if you prefer.
What to serve with this Instant Pot Broccoli Cheddar Soup:
Crusty bread, a simple green salad, or grilled cheese are classic pairings. Crackers and extra shredded cheese also complement the soup well.
What pressure cooker do I use?
I use the Instant Pot Duo, 6-quart size, which is ideal for soup. If you have a smaller 3-quart model, halve the recipe to fit.
Other Instant Pot Recipes:
-
Easy Instant Pot Mac and Cheese
-
Instant Pot Chicken Tortilla Soup
-
Creamy Parmesan Instant Pot Pasta
-
Butter Herb Instant Pot Salmon
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Instant Pot Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli, chopped very small
- 1 1/2 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
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
- 1/2 tsp paprika
- 2 cups half and half
- 2 1/2 cups shredded cheddar cheese
- 1/4 cup corn starch
- 1/4 cup water
Instructions
- Chop the vegetables and add them to the inner pot. Add broth, butter, garlic, paprika, salt, and pepper. Stir to combine.
- Seal the Instant Pot and set the vent to “sealing.” Pressure cook on high for 1 minute. Allow pressure to build and complete the cycle, then do a quick release.
- Stir in the half and half and shredded cheese until the cheese melts. Whisk the cornstarch and water until smooth, then slowly stir the slurry into the soup. Switch to “sauté” and heat, stirring, until the soup thickens.
- Adjust seasoning as needed and serve immediately.
Notes
- For a thicker soup, reduce the broth to 3 cups and adjust at the end if needed.
- If you prefer a smoother texture, blend part or all of the soup with an immersion blender or in batches in a countertop blender.
- The soup freezes well for up to 3 months in airtight containers. Refrigerate leftovers for up to 5 days.
Nutrition
Nutrition information is an estimate and should be used as a guide.
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