There’s something deeply comforting about a warm bowl of broccoli cheddar soup. It’s rich, creamy, and nostalgic—the kind of soup that feels like a hug on a cold day. Traditionally, this classic takes time: simmering vegetables, carefully thickening the base, and watching the stove. But with the Instant Pot, all that slow comfort comes together in a fraction of the time, without sacrificing flavor or texture.
This Instant Pot Broccoli Cheddar Soup is perfect for busy weeknights, cozy weekends, or anytime you want a hearty, homemade meal with minimal effort. The pressure cooker softens the vegetables beautifully, while the cheese melts into a silky, indulgent broth that rivals any restaurant version. It’s especially satisfying knowing it’s made with real ingredients—no canned soup shortcuts required.
Whether served as a light lunch, a starter, or a comforting dinner with crusty bread, this soup delivers warmth, flavor, and simplicity in every spoonful. Once you make it this way, it’s hard to go back to stovetop versions.
Recipe Overview
Instant Pot Broccoli Cheddar Soup is a creamy, cheesy soup made with finely chopped broccoli, carrots, onion, and garlic, cooked quickly under pressure and finished with sharp cheddar and half-and-half. Thickened gently with a cornstarch slurry, it’s smooth, rich, and ready in under 30 minutes—perfect for easy comfort food any day of the week.
Ingredients & Instructions
This recipe uses simple ingredients and a straightforward method to create a luxuriously creamy soup.
Ingredients
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups broth (vegetable or chicken)
- 4 tablespoons unsalted butter
- 2–3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 2 cups half and half
- 2½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
Step-by-Step Instructions
1. Load the Instant Pot
Add the broccoli, carrots, onion, broth, butter, garlic, paprika, salt, and pepper to the Instant Pot. Stir well to combine all ingredients evenly.
Tip: Chopping the vegetables very small ensures a smooth, creamy texture without the need for blending.
2. Pressure Cook
Secure the lid, set the valve to Sealing, and pressure cook on High Pressure for 5 minutes. Once cooking is complete, perform a quick release, then carefully open the lid.
The vegetables should be very tender and aromatic.
3. Add Cream and Cheese
Stir in the half and half, followed by the shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup becomes creamy and smooth.
Tip: Add cheese gradually and stir continuously to prevent clumping or graininess.
4. Thicken the Soup
In a small bowl, whisk together the cornstarch and water until completely smooth. Slowly stir this slurry into the soup.
Set the Instant Pot to Sauté mode and cook, stirring frequently, until the soup thickens to your desired consistency—usually 3–5 minutes.
5. Adjust and Serve
Taste the soup and adjust seasoning as needed with additional salt or pepper. Turn off the Instant Pot and serve immediately while hot and creamy.
Cooking Tips & Variations
This soup is wonderfully adaptable and easy to customize.
1. Make It Extra Smooth
For a restaurant-style texture, use an immersion blender to blend part or all of the soup before adding the cheese.
2. Cheese Choices
- Sharp cheddar provides bold flavor.
- A mix of cheddar and Gruyère adds depth.
- Mild cheddar creates a softer, creamier taste.
3. Lighten It Up
- Substitute whole milk for half and half.
- Reduce cheese slightly and add more broth for a lighter soup.
4. Add Protein
- Stir in cooked chicken, ham, or bacon crumbles.
- White beans can add protein while keeping it vegetarian.
5. Spice It Up
- Add a pinch of cayenne pepper or red pepper flakes for gentle heat.
- Smoked paprika adds depth and warmth.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stove or in the microwave, stirring often.
- Add a splash of broth or milk when reheating if the soup thickens.
Serving Suggestions
This soup pairs beautifully with:
- Crusty sourdough or garlic bread
- A fresh green salad
- Grilled cheese sandwiches
- Soft pretzels or dinner rolls
It’s hearty enough to stand alone but shines even more with a simple side.
This Instant Pot Broccoli Cheddar Soup proves that comfort food doesn’t have to be complicated. With minimal prep and fast cooking time, you get a creamy, flavorful soup that tastes like it simmered all day. It’s rich without being heavy, satisfying without being fussy, and perfect for both busy nights and slow, cozy evenings.
Once you try this method, it’s likely to become a regular in your meal rotation—easy, reliable, and deeply comforting every single time.
FAQs
1. Can I make this soup without an Instant Pot?
Yes. Simmer the vegetables on the stovetop until tender, then follow the same steps for adding dairy, cheese, and thickener.
2. Can I freeze broccoli cheddar soup?
It’s best enjoyed fresh. Dairy-based soups can separate when frozen, but freezing is possible if reheated gently and stirred well.
3. Why chop the vegetables so small?
Small pieces cook evenly and create a smoother texture without needing heavy blending.
4. Can I use pre-shredded cheese?
Freshly shredded cheese melts better, but pre-shredded works if added slowly.
5. How do I prevent grainy cheese?
Lower heat before adding cheese and stir continuously while melting.
Creamy Instant Pot Broccoli Cheddar Soup made with fresh vegetables and real cheddar cheese. Easy, comforting, and ready in under 30 minutes—perfect for cozy meals.
