Go Back

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup with a thick, creamy cheese base and chunky broccoli florets. The pot pressure-cooks the vegetables fast, then you blend partially for a spoon-coating texture before melting in sharp cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets Cut small.
  • 1 onion Diced.
  • 3 clove garlic Minced.
  • 3 cup carrots Shredded.
Soup base
  • 4 cup chicken or vegetable broth
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 1 salt and pepper To taste.
Cheese
  • 3 cup shredded sharp cheddar

Equipment

  • 1 Instant Pot

Method
 

Sauté the base
  1. Set the Instant Pot to Sauté and melt the butter, then cook the onion for 3 minutes until softened and fragrant (visual cue: translucent onion edges).
  2. Add the garlic and all-purpose flour and cook for 1-2 minutes, stirring constantly to remove the raw flour taste (visual cue: mixture turns slightly paste-like and lightly golden).
Build the soup
  1. Gradually whisk in the broth until smooth, scraping the bottom to dissolve any browned bits (visual cue: no flour lumps visible).
  2. Add the broccoli, shredded carrots, and smoked paprika, then seal the lid and pressure cook on High for 3 minutes (visual cue: valve sealed and cooking begins).
Finish and thicken
  1. Quick release the pressure, then stir in the heavy cream and Dijon mustard (visual cue: soup loosens slightly and looks glossy).
  2. Use an immersion blender to blend partially to your desired consistency (visual cue: some broccoli pieces remain intact).
  3. Stir in the shredded sharp cheddar in handfuls until fully melted, then season with salt and pepper to taste (visual cue: soup becomes thick and smooth with an orange-gold sheen).

Notes

For the smoothest melt, add cheddar gradually while stirring and avoid boiling hard after it’s added. Store leftovers in an airtight container in the refrigerator up to 4 days; freeze up to 2 months (texture may thicken/thin when reheated). For a lighter option, swap heavy cream for half-and-half, knowing it may be slightly less thick.