Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 4 cups broccoli, chopped very small; 1 ½ cups carrots, shredded or chopped very small; 1 onion, diced; 2-3 garlic cloves, minced; 4 cups broth (use 3 cups for a thicker soup); 2 cups half and half; 4 Tbsp unsalted butter; 2 ½ cups shredded cheddar cheese; ¼ cup corn starch; ¼ cup water; ½ tsp sea salt; ½ tsp cracked pepper; ½ tsp paprika

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Introduction

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

A shiny metal pot filled with creamy, light orange soup, sprinkled with small green broccoli pieces and tiny carrot bits, creating a chunky texture throughout; a metal stirring spoon with a ridged handle dips into the soup from the bottom left, all set on a smooth white marbled surface. 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 (use 3 cups for a thicker soup)
4 Tbsp unsalted butter
2-3 garlic cloves (minced)
½ tsp sea salt
½ tsp cracked pepper
½ tsp 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 vegetables finely and add them to the inner pot of your Instant Pot. Add the broth, butter, minced garlic, paprika, salt, and pepper. Stir everything to combine.
Step 2: Seal and close the Instant Pot, turning the vent to “sealing.” Set to pressure cook on high (or “manual” for Instant Pot brand) for 1 minute. Allow the pressure to build and the cooking cycle to complete, then perform a quick release to release the pressure.
Step 3: Stir in the half and half and shredded cheddar cheese until the cheese melts smoothly. In a separate bowl, whisk the corn starch and water together until smooth and lump-free. Slowly add this slurry into the soup, stirring constantly.
Step 4: Switch the Instant Pot to the “sauté” setting. Heat and stir the soup until it thickens to your liking. Adjust seasoning if needed and serve immediately with your favorite garnishes.

Tips & Variations

For a dairy-free version, substitute half and half with coconut milk and use dairy-free cheese alternatives.
Adding a pinch of cayenne pepper can give the soup a pleasant spicy kick.
Use vegetable broth for a vegetarian-friendly soup.
If you prefer a smoother texture, use an immersion blender to puree part of the soup before adding the cheese.

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 maintain a creamy texture. If the soup thickens too much upon cooling, stir in a splash of broth or milk when reheating.

How to Serve

A top-down view of a white bowl filled with creamy broccoli and cheese soup, showing a smooth light orange base with visible small green broccoli florets and thin orange carrot shreds mixed throughout. A silver spoon with intricate patterns rests inside the bowl on the right side. The bowl sits on a white marbled surface, accompanied by torn pieces of bread near the bottom left and a beige cloth on the bottom right. Two more white bowls of the same soup are partially visible at the top of the image, along with a clear glass of water on the right side, 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 pressure cooking time by a little or use the same time since the Instant Pot will cook everything quickly.

How can I make this soup thicker or thinner?

For a thicker soup, use 3 cups of broth instead of 4. To thin the soup, simply add a little more broth or half and half until you reach your desired consistency.