Instant Pot Broccoli Cheddar Soup (Creamy, Cozy, and Ready Fast)

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There’s something deeply comforting about a bowl of Instant Pot Broccoli Cheddar Soup. Rich, creamy, cheesy, and loaded with tender broccoli, this soup is a timeless classic that feels like a warm hug in a bowl. Thanks to the Instant Pot, you can now enjoy that slow-simmered flavor in a fraction of the time—without sacrificing texture or taste.

This recipe delivers everything you love about traditional broccoli cheddar soup: velvety smooth broth, perfectly cooked vegetables, and plenty of sharp cheddar cheese. The pressure cooker locks in flavor while dramatically reducing cooking time, making this the perfect recipe for busy weeknights, meal prep, or cozy weekends at home.

Unlike overly thin or grainy versions, this soup strikes the ideal balance between thick and creamy. It’s hearty enough to serve as a main dish yet elegant enough to be a starter for gatherings. Whether you serve it with crusty bread, in a bread bowl, or on its own, it’s guaranteed to be a repeat favorite.

Why You’ll Love This Instant Pot Broccoli Cheddar Soup

This recipe is designed to be both easy and foolproof. Everything cooks in one pot, meaning minimal cleanup and maximum flavor. The Instant Pot gently pressure-cooks the broccoli until tender while allowing the aromatics to develop depth quickly.

Another reason this soup stands out is its versatility. You can leave it chunky, partially blended, or fully smooth depending on your preference. It’s also easy to adjust for dietary needs, whether you want it thicker, lighter, or extra cheesy.

Most importantly, this soup tastes like it simmered all day—even though it’s ready in under an hour.

Ingredients

  • 3 tbsp unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 4 cups fresh broccoli florets, chopped
  • 2 cups chicken broth (or vegetable broth)
  • 1 cup milk (whole milk preferred)
  • 1 cup heavy cream
  • 2½ cups sharp cheddar cheese, freshly shredded
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp paprika (optional)

Instructions

  1. Set the Instant Pot to Sauté mode. Melt the butter.
  2. Add diced onion and cook until softened, about 3–4 minutes.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in flour and stir constantly for 1 minute to form a roux.
  5. Slowly pour in chicken broth, whisking to prevent lumps.
  6. Add chopped broccoli, salt, pepper, and paprika.
  7. Secure lid, set valve to sealing, and cook on High Pressure for 8 minutes.
  8. Allow a 5-minute natural release, then carefully quick release remaining pressure.
  9. Use an immersion blender to blend partially or fully, depending on texture preference.
  10. Stir in milk and heavy cream.
  11. Add shredded cheddar cheese gradually, stirring until melted and smooth.
  12. Taste and adjust seasoning. Serve hot.

Instant Pot Broccoli Cheddar Soup

A creamy, cheesy broccoli soup made quickly and easily in the Instant Pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Dinner, Soup
Cuisine: American
Calories: 390

Ingredients
  

Soup Base
  • 3 tbsp unsalted butter
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups broccoli florets chopped
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 2.5 cups sharp cheddar cheese shredded

Equipment

  • Instant Pot
  • Immersion blender
  • Measuring cups

Method
 

  1. Sauté butter, onion, and garlic in Instant Pot.
  2. Stir in flour to create a roux.
  3. Add broth and broccoli, then pressure cook.
  4. Blend soup to desired consistency.
  5. Stir in milk, cream, and cheddar cheese.

Notes

Add cheese gradually after pressure cooking to keep soup smooth.

Pro Tips for the Creamiest Soup

  • Shred your own cheese to avoid grainy texture from pre-shredded varieties.
  • Add cheese after pressure cooking to prevent separation.
  • Blend in stages for control over thickness.
  • Use sharp cheddar for bold flavor without excess cheese.

Delicious Variations

  • Extra Cheesy: Add an additional ½ cup cheddar.
  • Broccoli Cheddar Potato Soup: Add 1 cup diced potatoes before pressure cooking.
  • Lightened-Up Version: Replace heavy cream with more milk.
  • Spicy Twist: Add a pinch of cayenne or crushed red pepper flakes.

What to Serve with Broccoli Cheddar Soup

This soup pairs beautifully with crusty bread, garlic toast, or a warm baguette. For a full meal, serve alongside a simple green salad or a grilled cheese sandwich. It also works wonderfully in bread bowls for special occasions.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, stirring frequently. Add a splash of milk if needed to loosen the texture.

Why the Instant Pot Works So Well

Pressure cooking breaks down broccoli just enough to release flavor while preserving its vibrant color. It also allows the flour-based thickener to integrate seamlessly, creating a smooth and luxurious soup base without long simmering times.

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