Hey y’all! If you’re craving a bowl of creamy, cheesy, comfort in a flash, this Instant Pot Broccoli Cheddar Soup is about to be your new go-to recipe. It’s thick, satisfying, and packed with fresh broccoli and gooey cheddar cheese, making it perfect for chilly evenings, busy weeknights, or anytime you need a little cozy pick-me-up. Let’s get cooking!

Why You’ll Love This

Ready in under 30 minutes, making it the ultimate weeknight dinner solution.
Creamy and cheesy without heavy cream, so it’s lighter but still indulgent.
Uses simple, everyday ingredients you probably already have in your kitchen.
Family-friendly and perfect for meal prepping ahead or freezing leftovers.
Vegetarian but hearty enough to satisfy everyone at the table.

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 large carrot, shredded
4 cups fresh broccoli florets (about 1 large head), chopped
3 cups low-sodium vegetable broth
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon ground nutmeg
2 cups whole milk
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese (plus extra for topping)

Directions

Step 1: Sauté Vegetables

Set your Instant Pot to “Sauté” mode. Add the butter and let it melt, then stir in the diced onion, cooking for 2-3 minutes until softened.
Add the minced garlic and shredded carrot, sautéing for another minute until fragrant.

Step 2: Pressure Cook

Add the chopped broccoli florets, vegetable broth, kosher salt, pepper, smoked paprika (if using), and nutmeg. Stir to combine.
Secure the Instant Pot lid and set valve to “Sealing.” Cook on high pressure for 5 minutes.
Once finished, do a quick release carefully, using a kitchen towel to avoid steam burns.

Step 3: Blend and Thicken

For a chunkier soup, use a potato masher to break up the broccoli. For smooth soup, use an immersion blender directly in the pot until desired consistency is reached.
In a small bowl, whisk together the milk and flour until smooth. Stir this mixture into the soup.
Set Instant Pot to “Sauté” again, bringing the soup to a gentle simmer for 3-4 minutes to thicken, stirring frequently.

Step 4: Add Cheese

Turn off the Instant Pot. Gradually stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust seasoning if needed. Serve hot, garnished with extra cheddar if desired!

Notes

For extra creaminess, swap one cup of milk for half-and-half or heavy cream.
For a gluten-free version, use cornstarch instead of all-purpose flour.
Shred your own cheddar cheese from a block for the silkiest, melt-in-your-mouth result.

Variations

Spicy Kick: Add 1/2 teaspoon cayenne pepper or a dash of hot sauce.
Meaty Version: Stir in cooked diced ham or rotisserie chicken at the end.
Ultra-Veggie: Toss in a handful of baby spinach or frozen peas before blending.

Required Equipment

6-quart (or larger) Instant Pot
Immersion blender or potato masher
Chef’s knife and cutting board
Box grater (for cheese and carrot)
Measuring cups and spoons

Storage Instructions

Let soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. To freeze, ladle soup into freezer-safe bags or containers, leaving space for expansion, and freeze for up to 2 months. Reheat on the stovetop over medium heat or in the microwave, stirring frequently.

Serving Suggestions

Serve with crusty sourdough bread or garlic toast for the ultimate dunking experience.
Pair with a crisp green salad for a balanced meal.
Top with extra cheese, chopped chives, or crispy bacon bits for added flavor and crunch.

Pro Tips

For extra depth, sauté vegetables in a tablespoon of olive oil along with the butter.
Do not add the cheese while the soup is boiling—let it cool slightly to prevent clumping.
Add milk and flour slowly, whisking constantly to avoid lumps.

FAQ

Can I use frozen broccoli?: Yes! You can substitute 4 cups of frozen broccoli florets without any changes to the cooking time.
How do I make this soup vegan?: Swap the butter for vegan margarine, use non-dairy milk, and use dairy-free cheese shreds.
Can I double this recipe in my Instant Pot?: If you have an 8-quart Instant Pot, you can double the ingredients, but do not fill past the max fill line to avoid overflow.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Instant Pot Broccoli Cheddar Soup

Why You’ll Love This

Ingredients