If you have ever wanted a cozy, cheesy, and deeply comforting soup that comes together in no time, this Instant Pot Broccoli Cheddar Soup Recipe is your new best friend. Packed with fresh broccoli, sharp cheddar, and a hint of warm spices, this recipe transforms wholesome ingredients into a velvety, rich bowl of goodness. Using an Instant Pot makes cooking effortless and fast without sacrificing the depth of flavor that homemade soup deserves. Whether you’re warming up after a long day or need a nutritious snack, this soup is ready to satisfy every craving with a perfect blend of creamy texture and vibrant taste.
Ingredients You’ll Need
The beauty of this Instant Pot Broccoli Cheddar Soup Recipe lies in its simple but essential ingredients. Every component of this list brings something special to the table from the fresh crunch of broccoli to the sharp tang of cheddar cheese and the silky finish of half and half. Together, they build a soup that’s both comforting and brilliantly flavorful.
- Broccoli (4 cups, chopped very small): Provides that classic green veggie punch and plenty of nutrients, finely chopped for easy blending into the soup.
- Carrots (1 ½ cups, shredded or chopped very small): Adds a natural sweetness and bright color, balancing the sharpness of cheddar perfectly.
- Onion (1, diced): Creates a flavorful base that softens during cooking to infuse the soup with aroma and depth.
- Broth (4 cups; use 3 for a thicker soup): The savory liquid backbone of the soup, choose vegetable or chicken broth for richness.
- Butter (4 Tbsp, unsalted): Enhances richness and helps soften the veggies, adding to the creamy texture.
- Garlic (2-3 cloves, minced): Adds a fragrant warmth that complements the other savory ingredients beautifully.
- Sea salt (½ tsp): Elevates every flavor without overwhelming the natural brightness of the vegetables.
- Cracked pepper (½ tsp): Introduces just enough bite and contrasts the creaminess with subtle heat.
- Paprika (½ tsp): Adds a hint of smoky sweetness and a lovely color depth to the soup.
- Half and half (2 cups): Responsible for the luscious creamy body of this soup, making every spoonful indulgent.
- Shredded cheddar cheese (2 ½ cups): The star ingredient that melts into silky layers of cheesy goodness.
- Corn starch (¼ cup) and water (¼ cup): Mixed together to create a smooth slurry that thickens the soup perfectly without lumps.
How to Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Prepare and Combine Your Vegetables and Seasonings
Start by chopping the broccoli and carrots into small pieces and dicing the onion finely. Adding these fresh vegetables to the inner pot of your Instant Pot sets the foundation for a flavorful soup. Toss in the minced garlic, butter, paprika, sea salt, and cracked pepper along with the broth, then give everything a good stir to distribute the flavors evenly.
Step 2: Pressure Cook the Veggies
Seal your Instant Pot and ensure the vent is set to “sealing.” Choose the pressure cook setting on high (or “manual” on Instant Pot brand models) and set the timer for just 1 minute. Because the veggies are chopped small, this brief cooking under pressure softens them perfectly while locking in their fresh taste. When finished, do a quick release to safely let out the steam and open the lid.
Step 3: Add Dairy and Cheese, and Thicken the Soup
Now comes the fun part: stir in the creamy half and half followed by the shredded cheddar cheese. As the cheese melts, it turns the soup rich and velvety. Next, whisk together the corn starch and water until completely smooth, then slowly pour this slurry into the soup while stirring continuously. Turn the Instant Pot to the “sauté” setting and cook, stirring often, until the soup thickens to your liking and everything is perfectly combined.
Step 4: Final Seasoning and Serve
Taste your soup and adjust the seasoning as needed with extra salt or pepper. Your luscious, cheesy, and comforting Instant Pot Broccoli Cheddar Soup Recipe is now ready to be ladled into bowls and enjoyed!
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
Garnishing your broccoli cheddar soup elevates it to something truly special. Try chopped fresh parsley or chives for a bright, herby finish that contrasts beautifully with the rich cheese. Crispy bacon bits also bring in a savory crunch that makes the soup even more tempting. For a fun twist, a dollop of sour cream or a sprinkle of extra cheddar right before serving adds creaminess and color.
Side Dishes
This soup pairs wonderfully with a crusty bread or buttery garlic toast. The bread helps soak up every last drop of the warm soup, making each bite an indulgent experience. A crisp salad with a light vinaigrette balances the richness and adds a fresh contrast, turning your meal into a well-rounded feast.
Creative Ways to Present
Serve the soup in hollowed-out bread bowls for a charming and edible container that keeps it warm longer. If you want to impress at a party, consider offering a build-your-own soup bar with toppings like roasted nuts, croutons, diced ham, or sliced green onions, so everyone can personalize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Broccoli Cheddar Soup Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. Because the soup thickens as it cools, you might find it a little thicker when reheated—just add a splash of broth or milk and gently warm while stirring to bring back the perfect creamy texture.
Freezing
Freeze any extra soup in portion-sized freezer-safe containers for up to 2 months. It’s best to freeze the soup without adding cheese, then stir in freshly shredded cheddar during reheating. This keeps the cheese texture smooth and prevents it from becoming grainy after freezing.
Reheating
For the best results, thaw the soup overnight in the fridge before reheating on the stove over medium heat. Stir often to prevent sticking and add a little broth or half and half as needed if the soup seems too thick. Re-melt cheese gently and season again if necessary—that step really refreshes the flavors.
FAQs
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works well in this Instant Pot Broccoli Cheddar Soup Recipe; just chop it smaller if needed and reduce pressure cooking time by a minute or so since frozen veggies cook quickly.
Is there a way to make this soup dairy-free?
You can substitute half and half with full-fat coconut milk and use a dairy-free cheese alternative. Keep in mind the flavor and texture will be different but still delicious and creamy.
Can I make this recipe on the stovetop instead of an Instant Pot?
Yes, you can simmer the veggies in broth on the stovetop until tender, then add cream and cheese off the heat to prevent curdling, but the Instant Pot speeds up the cooking and enhances the melded flavors.
How spicy is this soup?
This soup is mild with a gentle warmth from the paprika and cracked pepper, making it kid-friendly but flavorful enough for adults who like a bit of spice.
What’s the best cheddar cheese to use?
Sharp or extra sharp cheddar is ideal because it melts smoothly and delivers bold, tangy cheese flavor that’s central to this Instant Pot Broccoli Cheddar Soup Recipe.
Final Thoughts
This Instant Pot Broccoli Cheddar Soup Recipe is one of those magical dishes that feels like a warm hug in a bowl. It’s fast, nourishing, and packed with incredible flavor that will have you coming back time and again. I promise, once you try this recipe, it will quickly become a staple in your kitchen, perfect for busy days and cozy nights alike. Don’t wait—grab your Instant Pot and dive into this creamy, cheesy goodness today!
Print
Instant Pot Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
Description
This creamy Instant Pot Broccoli Cheddar Soup is a comforting and quick recipe perfect for a cozy meal. Made with fresh broccoli, carrots, onion, and sharp cheddar cheese, it’s rich, flavorful, and ready in just 30 minutes. The Instant Pot pressure cooking infuses the vegetables with flavor and tenderness, while the corn starch slurry ensures a thick, velvety soup. Perfect for a nutritious lunch or dinner, this soup serves 8 and can be garnished to your liking.
Ingredients
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)
- 4 Tbsp unsalted butter
- 2 cups half and half
- 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 Vegetables and Combine: Chop all vegetables (broccoli, carrots, onion, and garlic) very finely and place them into the inner pot of your Instant Pot. Add in the broth, unsalted butter, paprika, sea salt, and cracked pepper. Stir everything well to combine the ingredients evenly.
- Pressure Cook the Soup Base: Seal and close your Instant Pot lid, turning the vent to the ‘sealing’ position. Set the Instant Pot to pressure cook on high (called ‘manual’ on Instant Pot models) for 1 minute. Allow the pot to build pressure, cook, and then naturally cycle through the pressure release until complete. Once done, perform a quick release to release any remaining pressure safely.
- Add Cream, Cheese, and Thicken: Open the lid and stir in the half and half along with the shredded cheddar cheese. Stir continuously until the cheese is fully melted and incorporated. Meanwhile, whisk together the corn starch and water until smooth and free of lumps, then gradually add this slurry into the soup. Switch the Instant Pot to the ‘sauté’ setting and gently heat the soup while stirring until it thickens to a creamy consistency.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve the soup immediately with your favorite garnishes such as additional cheese, croutons, or fresh herbs for a delicious warm meal.
Notes
- If you prefer a thicker soup, reduce the broth to 3 cups instead of 4.
- For a smoother texture, you can use an immersion blender after pressure cooking before adding cheese and cream.
- Use sharp cheddar cheese for a more pronounced cheesy flavor.
- Garnish with freshly cracked pepper or chopped parsley for added freshness.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
