Nothing beats a creamy, cheesy bowl that comes together in a flash, right? This Instant Pot Broccoli Cheddar Soup Recipe whipped up in under 40 minutes is exactly that—a velvety, comforting soup packed with fresh broccoli and sharp cheddar. I promise, it’s easier to make than you think and quite a crowd-pleaser, especially when you want dinner that feels special without the fuss.
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Why You'll Love This Recipe
This Instant Pot Broccoli Cheddar Soup Recipe quickly became a staple for me because it combines speed, flavor, and that cozy homemade vibe we all crave. Plus, it’s forgiving enough for kitchen newbies but satisfying enough to impress even the pickiest eaters.
- Speedy and Simple: You can have a hot, creamy soup on the table in about 35 minutes, thanks to the Instant Pot doing most of the work.
- Fresh and Flavorful: Using real broccoli, shredded carrots, and sharp cheddar gives this soup a vibrant taste that feels fresh, not processed.
- Customizable Comfort: Whether you want it dairy-free, gluten-free, or with a spicy kick, the recipe adapts easily to your preferences.
- Great for Leftovers: It reheats beautifully, making it perfect for meal prep or a hearty next-day lunch.
Ingredients & Why They Work
Let’s talk about the magic behind the ingredients here—they’re simple, wholesome, and combine to create that classic creamy broccoli cheddar flavor we all adore. Plus, each piece adds texture and balance that makes this soup so satisfying.
- Cheddar Cheese: Sharp cheddar brings the bold cheesy punch you want, and grating it yourself helps it melt evenly for that silky finish.
- Broccoli: Fresh broccoli cut into small pieces cooks quickly and provides that vibrant green goodness.
- Carrots: Shredded carrots add a touch of sweetness and color that balances the sharp cheddar perfectly.
- Onion: Diced onion sautéd in butter builds a flavorful base without overpowering the soup.
- Butter: Essential for richness and for sautéing veggies to develop those cozy background flavors.
- Garlic: Just a hint of minced garlic brings warmth and depth to every spoonful.
- Broth (Veggie or Chicken): Using a good broth foundation enhances the flavor, and I love Better Than Bouillon for ease and quality.
- Seasonings: Salt, black pepper, and red chili flakes give the soup just enough zing without being overpowering.
- All-purpose flour (for roux): Helps thicken the soup when combined with butter and milk, creating that creamy texture that feels indulgent.
- Milk or Cream: Adds a smooth, luscious finish, making the soup feel velvety and comforting.
Make It Your Way
One of the best parts about this Instant Pot Broccoli Cheddar Soup Recipe is how easy it is to tailor it to your tastes. I often switch up the cheese or leave out the flour for a gluten-free version, and you can totally tweak the seasonings to suit your mood.
- Variation: When I’m feeling a bit more indulgent, I swap half-and-half for the milk to make the soup even creamier. Another time, I added a pinch of smoked paprika for a subtle smoky undertone that kicked it up a notch.
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sauté those aromatics to build flavor
First things first, turn your Instant Pot on to sauté and melt 2 tablespoons of butter. Toss in your diced onions and minced garlic—this smell is one of my favorite kitchen moments! Let them cook for about 2 minutes until they’re fragrant and starting to soften, but not browned. This step lays the groundwork for all the layers of taste in your soup.
Step 2: Pressure cook the veggies with seasoning
Now add your broccoli pieces, shredded carrots, season with salt, black pepper, and red chili flakes, and pour in the broth. Give it a good stir so everything’s mixed well. Cancel the sauté function, seal the Instant Pot lid, and set it to manual high pressure for 5 minutes. While it's working its magic, you can tidy up or prep your thickening ingredients.
Step 3: Make the roux and creamy finish on the stovetop
Once the pressure cooking is done, allow it to release naturally, then carefully open the lid. Over on the stovetop, melt 2 tablespoons butter in a saucepan and whisk in 2 tablespoons of flour. Cook this mixture for a minute so the flour loses its raw taste. Gradually add in 1 cup of milk or cream, whisking constantly until the roux thickens into a smooth, luscious sauce.
Step 4: Combine and melt that cheesy goodness
Pour the creamy roux back into the Instant Pot, and start stirring in your grated sharp cheddar cheese little by little. Switch your Instant Pot back to sauté mode and gently simmer for a few minutes, stirring to make sure the cheese melts perfectly and the soup thickens up to your liking.
Step 5: Serve hot and enjoy
Ladle your rich broccoli cheddar soup into bowls, add a sprinkle of extra cheese or a pinch of chili flakes on top if you want, and enjoy it with some crusty bread on the side. You’ve just made a restaurant-quality soup with minimal fuss!
Top Tip
Making this soup a few times taught me exactly how to avoid common pitfalls that could turn this creamy dream into a curdled mess or a bland bowl. Here are my golden nuggets to help you nail this recipe the first time:
- Don’t Skip Natural Pressure Release: Letting the pressure release naturally helps the soup thicken and the flavors deepen rather than shocking it with a quick release.
- Grate Your Own Cheese: Pre-shredded cheese often contains additives that prevent smooth melting. Freshly grated cheddar blends better and tastes fresher.
- Cook Roux on Stovetop Carefully: Make sure the butter and flour cook together just long enough to remove that floury taste—this keeps the soup silky, not pasty.
- Adjust Thickness to Preference: If your soup seems too thick after adding cheese, stir in a splash of broth or milk to loosen it gently without losing richness.
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
I like topping my bowls with a little extra shredded cheddar for that melty, cheesy crown. A crack of freshly ground black pepper and maybe a sprinkle of crushed red pepper flakes adds just the right kick. Sometimes I add a tiny drizzle of olive oil or a handful of toasted breadcrumbs for crunch. Makes the experience feel extra special!
Side Dishes
Crusty artisan bread is my go-to side. It’s perfect for dunking and soaking up every last drop. Garlic bread or warm sourdough are also favorites. For something lighter, a simple green salad with a lemon vinaigrette balances the richness beautifully.
Creative Ways to Present
I once served this soup in hollowed-out bread bowls at a casual dinner party, and it was a total hit. Another fun way is to drizzle a bit of pesto or swirl some sour cream on top for a pretty pop of color. For holiday meals, popping in some crispy bacon bits or caramelized onions makes the soup feel extra festive.
Make Ahead and Storage
Storing Leftovers
I usually cool leftover soup to room temperature, then store it in an airtight container in the fridge for up to 4 days. When you reheat, stir frequently to keep the cheese from sticking or separating.
Freezing
This soup freezes well if you want to batch cook. I recommend freezing before adding the cheese; then thaw and stir in fresh cheddar when reheating. That way, the cheese melts fresh and avoids a grainy texture.
Reheating
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring often. You can add a splash of milk or broth if it gets a bit too thick. Avoid high heat to prevent curdling. Microwave works fine too in short bursts with stirring in between.
Frequently Asked Questions:
Absolutely! You can skip the cheddar and replace butter with olive oil, then use a dairy-free milk alternative like coconut or almond milk. Nutritional yeast is a great addition to add cheesy flavor without dairy.
The trick is to add the cheese gradually over low heat while stirring constantly. Avoid bringing the soup to a boil after adding the cheese to keep it smooth. Using freshly grated cheese also helps it melt evenly without clumping.
Yes, frozen broccoli works well and can be added directly to the Instant Pot. Just remember to adjust the pressure cooking time if your broccoli is frozen solid—it might need a minute or two longer.
Definitely! This Instant Pot Broccoli Cheddar Soup Recipe is rich and filling, especially with the addition of cheese and the roux. Pair it with some crusty bread or a side salad, and it makes a satisfying main dish.
Final Thoughts
This Instant Pot Broccoli Cheddar Soup Recipe holds a special spot in my kitchen rotation because it’s such a quick and reliable way to feel nourished and cozy on any day. Whether it’s a chilly weeknight or a lazy weekend, this soup comes together with ease and tastes like you spent hours on it. I genuinely hope you give it a try—you might just find yourself coming back to it again and again!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
Creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a rich blend of seasonings. Prepared quickly using the Instant Pot for an easy weeknight dinner that's perfect served with crusty bread.
Ingredients
Soup Base
- 2 tablespoons butter
- ½ cup onion, diced
- 1 tablespoon garlic, minced
- 3 cups broccoli, cut into small pieces
- 1 cup carrot, shredded
- 2 cups broth (vegetable or chicken)
- Salt, to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red chili flakes
Stovetop Roux and Dairy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk or cream
- 2 cups sharp cheddar cheese, grated
Instructions
- Sauté aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, then sauté for 2 minutes until fragrant and softened.
- Add vegetables and broth: Add broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth to the Instant Pot. Stir everything well to combine. Press Cancel, then close the Instant Pot lid with the vent in the sealing position.
- Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode on high pressure for 5 minutes.
- Natural pressure release: When the cooking time ends and the Instant Pot beeps, allow the pressure to release naturally before opening the lid carefully.
- Prepare roux on stovetop: While pressure cooking, melt 2 tablespoons of butter in a saucepan over medium heat. Add the all-purpose flour and sauté for 1 minute until cooked, stirring continuously to avoid lumps. Gradually whisk in milk or cream until the mixture reaches a smooth, thick consistency.
- Combine soup and cheese: Stir the prepared roux into the pressure-cooked soup in the Instant Pot. Gradually add the shredded cheddar cheese while stirring continuously until cheese is fully melted and soup is smooth.
- Simmer to finish: Turn Instant Pot to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors. Stir often to prevent sticking.
- Serve and garnish: Ladle soup into bowls and garnish with extra grated cheddar cheese, black pepper, or red chili flakes if desired. Serve warm with crusty bread for dipping.
Notes
- If you prefer gluten-free, skip the all-purpose flour and add extra butter with cream or milk after pressure cooking.
- For homemade broth alternatives, chicken or vegetable broth works well. Better Than Bouillon base is a convenient option used here.
- The recipe was created using a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
- Updated instructions prevent cooking flour under pressure to improve texture and ease.
- Adjust seasoning to taste, especially salt and chili flakes for desired heat level.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
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