Introduction

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting meal that’s ready in minutes. Packed with fresh vegetables and sharp cheddar, it’s perfect for a cozy lunch or dinner any day of the week.

A close-up of creamy soup served in a round white bowl filled with a pale yellow base mixed with small bright green broccoli florets and thin orange carrot shreds scattered evenly throughout. A silver spoon with a decorative handle rests inside the bowl toward the bottom right edge. Nearby, pieces of torn golden toasted bread lie on a white marbled surface alongside a beige cloth napkin gently folded at the bottom right, and a clear glass of water is placed near the top right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups broccoli, chopped very small
1 ½ cups carrots, shredded or chopped very small
1 onion, diced
4 cups broth
4 tablespoons unsalted butter
2-3 garlic cloves, minced
½ teaspoon sea salt
½ teaspoon cracked pepper
½ teaspoon paprika
2 cups half and half
2 ½ cups shredded cheddar cheese
¼ cup corn starch
¼ cup water

Instructions

Step 1: Chop all of the veggies and add them to the inner pot of your pressure cooker. Add in the broth, butter, garlic, paprika, salt, and pepper. Stir to combine.
Step 2: Seal and close your Instant Pot and turn the vent to “sealing.” Set the pressure cooker to pressure cook on high (“manual” on Instant Pot brand) for 1 minute. Allow pressure to come up and cycle to completely finish. Do a quick release to let out the pressure.
Step 3: Stir in the half and half and shredded cheese, stirring until the cheese melts. Whisk the corn starch and water together until smooth and lump free. Slowly stir in the slurry until fully incorporated. Shift the Instant Pot to the “sauté” setting. Heat and stir until the soup thickens.
Step 4: Adjust seasoning to taste and serve immediately with your choice of garnishes.

Tips & Variations

Use sharp or extra-sharp cheddar for a more intense cheese flavor.
For a dairy-free version, substitute half and half with coconut milk and use dairy-free cheese alternatives.
Add a pinch of nutmeg to enhance the warmth and depth of the soup.
If you like a smoother texture, blend half the soup after cooking before adding the slurry.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the cheese from separating.

How to Serve

A metal ladle holds creamy soup filled with small pieces of green broccoli and orange carrots, lifted above a shiny silver inner pot of an Instant Pot with black edges. The soup is thick and pale yellow with visible vegetable chunks scattered throughout, with a smooth texture that looks warm and rich. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just reduce the cooking time slightly as frozen veggies are already softened.

How can I thicken the soup without corn starch?

You can use all-purpose flour or arrowroot powder as a thickener, or simmer the soup uncovered on sauté mode until it reduces to your preferred consistency.

Instant Pot Broccoli Cheddar Soup Recipe

Print Recipe

★★★★★

5 from 275 reviews

This creamy Instant Pot Broccoli Cheddar Soup is a comforting, cheesy classic made effortlessly using a pressure cooker. Packed with fresh broccoli, shredded carrots, and sharp cheddar, it’s quick to prepare and perfect for cozy meals.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings 1x
Category: Soup
Method: Instant Pot
Cuisine: American
Diet: Gluten Free

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 and Dairy

4 cups broth (vegetable or chicken)
4 tablespoons unsalted butter
2 cups half and half
2 ½ cups shredded cheddar cheese

Seasonings and Thickener

½ teaspoon sea salt
½ teaspoon cracked pepper
½ teaspoon paprika
¼ cup corn starch
¼ cup water

Instructions

Prepare and Combine Ingredients: Chop the broccoli, carrots, and onion very finely, and mince the garlic cloves. Add all the vegetables to the inner pot of your Instant Pot along with the broth, unsalted butter, garlic, paprika, sea salt, and cracked pepper. Stir the ingredients well to combine.
Pressure Cook: Seal and close the Instant Pot lid, turning the vent to the ‘sealing’ position. Set the pressure cooker to high pressure (use the ‘manual’ setting on an Instant Pot) for 1 minute. Allow the pressure to come up and complete the cooking cycle fully. Once finished, perform a quick release to vent all steam safely.
Add Dairy and Thicken Soup: After the pressure cooking, stir in the half and half along with the shredded cheddar cheese, mixing until the cheese melts completely. In a separate small bowl, whisk together the corn starch and water until the mixture is smooth and free of lumps. Slowly pour this slurry into the soup, stirring to combine evenly. Set your Instant Pot to the ‘sauté’ function and continue heating and stirring the soup gently until it thickens to your desired consistency.
Final Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve immediately with optional garnishes such as additional shredded cheese, croutons, or fresh herbs as preferred.

Notes

Use sharp cheddar for the best cheesy flavor.
For a thicker soup, add a bit more cornstarch slurry gradually as it simmers.
You can substitute half and half with heavy cream for a richer soup or milk for a lighter version.
Chopping the vegetables finely helps them cook faster and blend into the soup’s creamy texture.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Keywords: Instant Pot, Broccoli Cheddar Soup, Pressure Cooker Soup, Easy Cheesy Soup, Comfort Food, Low Prep Dinner