Instant Pot Broccoli Cheddar Soup is a comforting recipe that transforms simple ingredients into a rich and satisfying meal in just about 30 minutes. Tender broccoli, sweet carrots, onion, garlic, flavorful broth, creamy half and half, and melted cheddar cheese come together to create a velvety soup that is perfect for lunch or dinner. Using an Instant Pot keeps the preparation quick while delivering deep flavor with very little effort. At Richy Bites, Alessia believes that homemade comfort food should be easy enough for busy days while still tasting like it was prepared with care, and this soup is a wonderful example.
Why You’ll Love This Instant Pot Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup makes it easy to prepare a hearty homemade meal without spending hours cooking. The pressure cooker softens the vegetables in minutes, while the combination of cheese and cream creates a rich, smooth finish.
Another reason this recipe stands out is its versatility. You can enjoy it with chunks of broccoli for a rustic texture or blend part of the soup to make it silkier. You can also adjust the amount of broth to create a consistency that matches your personal preference.
Ingredients You’ll Need
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli | 4 cups | Finely chopped |
| Carrots | 1 1/2 cups | Shredded or finely diced |
| Onion | 1 | Diced |
| Broth | 4 cups | Use 3 cups for a thicker soup |
| Unsalted butter | 4 tablespoons | Adds richness |
| Garlic | 2 to 3 cloves | Minced |
| Sea salt | 1/2 teaspoon | Adjust after cooking |
| Cracked black pepper | 1/2 teaspoon | Freshly ground preferred |
| Paprika | 1/2 teaspoon | Adds subtle warmth |
| Half and half | 2 cups | Creates a creamy consistency |
| Cheddar cheese | 2 1/2 cups | Freshly shredded melts best |
| Cornstarch | 1/4 cup | Thickens the soup |
| Water | 1/4 cup | Used for the slurry |
How to Make Instant Pot Broccoli Cheddar Soup
This recipe starts by placing the vegetables, broth, butter, garlic, and seasonings into the Instant Pot. After a short pressure cooking cycle, the vegetables become tender while retaining their fresh flavor.
Once cooking is complete, stir in the half and half and cheddar cheese until smooth. A simple cornstarch slurry thickens the soup during the sauté stage, creating a creamy texture that is perfect for serving immediately.
Step-by-Step Instructions
- Chop the broccoli, carrots, onion, and garlic into small pieces.
- Add the vegetables, broth, butter, garlic, paprika, salt, and pepper to the Instant Pot.
- Stir everything together, lock the lid, and move the pressure valve to the sealing position.
- Cook on High Pressure for 1 minute.
- Perform a quick pressure release when the cooking cycle ends.
- Carefully open the lid and stir the vegetables.
- Pour in the half and half and gradually mix in the shredded cheddar cheese until completely melted.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Slowly stir the slurry into the soup.
- Switch the Instant Pot to the Sauté setting and cook while stirring until the soup thickens.
- Taste the soup and adjust the seasonings before serving.
Helpful Tips for Success
Finely chopping the vegetables allows them to cook evenly during the short pressure cooking time.
Freshly grated cheddar melts more smoothly than packaged shredded cheese, resulting in a creamier soup.
For a thicker consistency, begin with three cups of broth instead of four. You can always add more broth later if needed.
Blend part of the soup with an immersion blender if you prefer a smoother texture while still keeping some vegetable pieces.
Avoid boiling the soup after adding the cheese because gentle heat helps maintain a smooth, creamy consistency.
Recipe Details
| Detail | Information |
|---|---|
| Flavor | Creamy, cheesy, and savory |
| Texture | Smooth with tender vegetables |
| Prep Time | 10 minutes |
| Pressure Cook Time | 1 minute |
| Total Time | 30 minutes |
| Servings | 8 |
| Difficulty | Easy |
Recipe Notes and Variations
Reduce the broth to three cups if you prefer a thicker soup.
Whole milk can replace half and half for a lighter version, although the soup will have a thinner consistency.
Blend all or part of the soup depending on your preferred texture.
Sharp cheddar delivers a stronger cheese flavor, while mild cheddar creates a softer, creamier taste.
You can also stir cooked shredded chicken into the finished soup for additional protein.
Nutritional Information Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 326 |
| Carbohydrates | 15 g |
| Protein | 13 g |
| Fat | 25 g |
| Saturated Fat | 15 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 7 g |
| Trans Fat | 1 g |
| Cholesterol | 75 mg |
| Sodium | 473 mg |
| Potassium | 363 mg |
| Fiber | 3 g |
| Sugar | 3 g |
| Vitamin A | 5098 IU |
| Vitamin C | 44 mg |
| Calcium | 355 mg |
| Iron | 1 mg |
Nutrition values are estimates and may vary depending on the specific ingredients used.
Frequently Asked Questions
Can you make Instant Pot Broccoli Cheddar Soup without heavy cream?
Yes. Half and half provides a creamy texture without using heavy cream. You can also substitute whole milk for an even lighter version, although the soup may not be as rich.
How do you keep Instant Pot Broccoli Cheddar Soup smooth and creamy?
Use freshly shredded cheddar cheese, stir it into the soup gradually after pressure cooking, and avoid overheating it. Mixing the cornstarch slurry until smooth before adding it also helps create a silky texture.
Can you freeze Instant Pot Broccoli Cheddar Soup?
Yes. Cool the soup completely before transferring it to freezer-safe containers. Freeze for up to three months. Because dairy-based soups can separate slightly after freezing, stir well while reheating to restore the texture.
How do you store and reheat Instant Pot Broccoli Cheddar Soup?
Store leftover soup in an airtight container in the refrigerator for up to five days. Reheat it slowly on the stovetop or in the microwave, stirring frequently. Add a little broth or milk if the soup becomes too thick.
Storage Instructions
Allow the soup to cool fully before storing it.
Refrigerate it in airtight containers for up to five days.
For longer storage, freeze individual portions or larger batches in freezer-safe containers for up to three months.
Thaw frozen soup overnight in the refrigerator before reheating gently over low heat. Stir occasionally and add a splash of broth or milk if needed to achieve the desired consistency.
Print
Instant Pot Broccoli Cheddar Soup | Easy Creamy Comfort Food
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Instant Pot Broccoli Cheddar Soup is a creamy, comforting soup made with broccoli, carrots, onion, garlic, cheddar cheese, and half and half. The pressure cooker softens the vegetables quickly, while a cornstarch slurry creates a rich, smooth texture.
Ingredients
4 cups broccoli, finely chopped
1 1/2 cups carrots, shredded or finely chopped
1 onion, diced
4 cups broth, or 3 cups for a thicker soup
4 tablespoons unsalted butter
2 to 3 garlic cloves, minced
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/2 teaspoon paprika
2 cups half and half
2 1/2 cups shredded cheddar cheese
1/4 cup cornstarch
1/4 cup water
Instructions
1. Finely chop the broccoli, carrots, onion, and garlic.
2. Add the broccoli, carrots, onion, broth, butter, garlic, paprika, salt, and pepper to the Instant Pot.
3. Stir the ingredients together, secure the lid, and move the valve to the sealing position.
4. Select High Pressure or Manual and set the cooking time for 1 minute.
5. When the cooking cycle finishes, carefully perform a quick pressure release.
6. Open the lid and stir the cooked vegetables and broth.
7. Pour in the half and half.
8. Gradually stir in the shredded cheddar cheese until fully melted.
9. Whisk the cornstarch and water together in a small bowl until smooth and free of lumps.
10. Slowly stir the cornstarch slurry into the soup.
11. Select the Sauté setting and cook while stirring until the soup reaches the desired thickness.
12. Taste and adjust the salt, pepper, or paprika before serving.
Notes
Use 3 cups of broth for a thicker soup.
Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
Add the cheese after pressure cooking and stir it in gradually.
Do not let the soup boil vigorously after adding the dairy and cheese.
For a smoother texture, blend part of the soup with an immersion blender.
Whole milk may replace half and half for a lighter version, though the soup will be less rich.
Store cooled soup in an airtight container in the refrigerator for up to 5 days.
Freeze the soup in freezer-safe containers for up to 3 months.
Thaw frozen soup overnight in the refrigerator.
Reheat gently over low heat and add a splash of broth or milk if the soup becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 3 g
- Sodium: 473 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 75 mg
Conclusion
Instant Pot Broccoli Cheddar Soup is an excellent choice when you want a creamy, homemade meal that is both quick and satisfying. The combination of fresh vegetables, rich cheddar cheese, and a smooth, flavorful broth creates a comforting soup that is suitable for both busy weeknights and relaxed family dinners. With its simple preparation, flexible texture, and convenient storage options, this recipe is one you’ll want to keep in your regular meal rotation. Serve it with your favorite bread or salad and enjoy a warm bowl of homemade comfort whenever the craving strikes.