Instant Pot Broccoli Cheddar Soup Recipe
This comforting Instant Pot Broccoli Cheddar Soup combines tender broccoli and shredded carrots with a creamy cheddar cheese base. Using a pressure cooker makes the soup quick and easy to prepare, delivering a rich, velvety texture with minimal effort. Perfect for a cozy meal any time of year.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
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 (use 3 cups for a thicker soup)
- 2 cups half and half
- 4 Tbsp unsalted butter
- 2 ½ cups shredded cheddar cheese
Thickening
- ¼ cup corn starch
- ¼ cup water
Seasonings
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
Instructions
- Prepare the Vegetables and Base: Chop the broccoli, carrots, onion, and mince the garlic. Add all these vegetables into the inner pot of your Instant Pot. Pour in the broth, then add in the butter, garlic, paprika, sea salt, and cracked pepper. Stir everything together to combine evenly.
- Pressure Cook the Soup: Secure the lid on the Instant Pot and set the steam release valve to the sealing position. Choose the pressure cook (or manual) setting on high pressure and set the timer for 1 minute. Allow the pressure to build up, cook for the set time, then perform a quick pressure release once cooking is complete.
- Add Cream and Cheese: Open the lid and stir in the half and half along with the shredded cheddar cheese, stirring continuously until the cheese fully melts and creates a creamy mixture.
- Thicken the Soup: In a small bowl, whisk together the corn starch and water until smooth without lumps to create a slurry. Slowly pour the slurry into the soup while stirring constantly. Switch the Instant Pot to the sauté mode and gently heat the soup, stirring frequently until it thickens to your desired consistency.
- Finish and Serve: Taste the soup and adjust seasoning if needed. Serve hot with your preferred garnishes such as extra cheese, croutons, or fresh herbs.
Notes
- For a thicker soup, reduce the broth to 3 cups instead of 4.
- Make sure to finely chop or shred the vegetables so they cook quickly and blend smoothly into the soup.
- Use freshly shredded cheddar cheese for better melting and flavor compared to pre-shredded varieties.
- If you prefer a dairy-free version, substitute half-and-half and butter with coconut milk and dairy-free margarine, but the flavor and texture will slightly differ.
- Be cautious not to overcook in the Instant Pot, as broccoli can become mushy quickly.
- The slurry of cornstarch and water must be added gradually to avoid lumps and to thicken the soup evenly.
Keywords: broccoli cheddar soup, instant pot soup, easy broccoli soup, creamy broccoli soup, pressure cooker soup
