Instant Pot Broccoli Cheddar Soup

There’s something about a steaming bowl of Instant Pot Broccoli Cheddar Soup that feels like a warm hug on a chilly day. As a busy mom juggling work deadlines and family schedules, I’ve become somewhat of an Instant Pot evangelist. This magical appliance has transformed how I approach comfort food classics, and this broccoli cheddar soup recipe is the perfect example of why.

Traditional stovetop broccoli cheddar soup is delicious, but it requires constant attention – stirring, simmering, adjusting heat. With the Instant Pot version, you get all that velvety, cheesy goodness with significantly less hands-on time. It’s become my go-to solution for those evenings when everyone’s hungry, the weather’s turning crisp, and I need something wholesome on the table without spending hours in the kitchen.

What makes this soup special isn’t just its convenience – it’s the incredible depth of flavor that pressure cooking creates. The broccoli becomes perfectly tender while maintaining its bright color and nutritional value. The onions and garlic meld into the broth, and when you finish with sharp cheddar cheese and a touch of cream, you’ve got restaurant-quality soup that tastes like it simmered all day. The best part? It’s ready in about 30 minutes from start to finish, with only about 10 minutes of actual hands-on work.

Why You’ll Love This Instant Pot Broccoli Cheddar Soup

There are countless reasons this soup deserves a regular spot in your meal rotation:

• Time-saving magic: Ready in 30 minutes, with minimal hands-on attention required
• One-pot simplicity: Everything cooks together, meaning fewer dishes to wash
• Kid-approved vegetables: Even picky eaters love this cheesy way to eat broccoli
• Budget-friendly: Uses simple, affordable ingredients you likely have on hand
• Meal prep champion: Freezes beautifully for quick future meals
• Customizable texture: Easily adjusted from chunky to silky smooth
• Comfort food upgrade: All the satisfaction of the classic with nutritional benefits
• Dietary flexibility: Can be adapted for various dietary needs (gluten-free, low-carb, etc.)

I first developed this recipe during a particularly hectic fall when soccer practices and work commitments collided. It quickly became a family favorite that everyone requests as soon as the temperature drops. The convenience factor alone would make it worth keeping in the rotation, but it’s the rich, comforting flavor that has truly made it a staple in our home.

Ingredients You’ll Need

For the soup base:

• 2 tablespoons butter
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced (about ¾ cup)
• 1 stalk celery, diced (about ½ cup)
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 6 cups fresh broccoli florets (about 2 medium heads)
• 1 medium russet potato, peeled and cubed (about 1 cup)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For finishing the soup:

• 2 cups sharp cheddar cheese, freshly grated
• ½ cup heavy cream
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Optional garnishes:

• Extra shredded cheddar cheese
• Croutons or crusty bread
• Chopped chives or green onions
• Crispy bacon bits
• A swirl of sour cream
• Red pepper flakes for heat

How to Make Perfect Instant Pot Broccoli Cheddar Soup

Step 1: Sauté the Aromatics and Vegetables

Building a flavorful foundation is crucial for an outstanding soup:

1. Set your Instant Pot to SAUTÉ mode. Once hot, add the butter and let it melt completely.
2. Add the diced onion and cook for 3-4 minutes until softened and translucent but not browned.
3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4. Add the diced carrots and celery, dried thyme, and smoked paprika. Sauté for another 2 minutes to develop flavor.

Pro tip: Don’t rush this step! Properly sautéed vegetables create the flavor base for your entire soup. If you notice any browned bits sticking to the bottom, deglaze with a splash of broth before moving to the next step.

Step 2: Create a Quick Roux and Add Liquids

A quick roux helps thicken your soup without the need for a separate pan:

1. Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes. This cooks out the raw flour taste and creates a light roux.
2. Slowly pour in about 1 cup of the broth, stirring continuously to dissolve the flour mixture completely and prevent lumps.
3. Add the remaining broth, broccoli florets, cubed potato, Dijon mustard, and Worcestershire sauce. Stir well to combine.
4. Season with salt and pepper.

Pro tip: Using a potato adds natural creaminess and helps thicken the soup without excessive dairy. It also provides staying power, making this soup more satisfying as a meal.

Step 3: Pressure Cook to Perfection

Now let the Instant Pot work its magic:

1. Cancel the SAUTÉ function. Secure the lid on your Instant Pot, ensuring the valve is set to SEALING position.
2. Set to MANUAL/PRESSURE COOK (high pressure) for 7 minutes.
3. Once the cooking cycle completes, perform a quick release of pressure by carefully turning the valve to VENTING. Stand back to avoid the hot steam.
4. When the pressure pin drops, it’s safe to remove the lid. The broccoli should be tender, and the potato should be soft enough to mash easily with a fork.

Pro tip: If you prefer more texture in your soup, reduce the pressure cooking time to 5 minutes. For a smoother soup, the standard 7 minutes works perfectly.

Step 4: Blend (Optional, Based on Texture Preference)

Now decide on your preferred texture:

1. For a completely smooth soup: Use an immersion blender directly in the pot to purée until silky smooth.
2. For a partially blended texture (my family’s favorite): Remove about ⅓ of the soup solids with a slotted spoon, set aside, then blend the remaining soup. Once smooth, add the reserved chunky vegetables back to the pot.
3. For a rustic, chunky soup: Use a potato masher to break down some of the vegetables while leaving plenty of texture.

Pro tip: If using a standard blender instead of an immersion blender, work in batches and only fill the blender halfway. Hot liquids expand, so partially remove the center cap from the blender lid and cover with a kitchen towel to allow steam to escape.

Step 5: Add Cheese and Finish the Soup

The final touches transform this soup into something special:

1. Set the Instant Pot to SAUTÉ on LOW.
2. Add the grated cheddar cheese in three batches, stirring after each addition until completely melted before adding more.
3. Stir in the heavy cream and fresh lemon juice.
4. Taste and adjust seasonings as needed, adding more salt, pepper, or even a pinch of cayenne if desired.
5. Once heated through (do not boil), turn off the Instant Pot and serve immediately.

Pro tip: Always grate your own cheese rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can make your soup grainy instead of silky smooth.

Customization Options for Your Broccoli Cheddar Soup

One of the best things about this recipe is how easily it can be adapted:

Make It Thicker or Thinner

• For a thicker soup: Increase the flour to 4 tablespoons, or use an additional potato
• For a thinner soup: Reduce flour to 2 tablespoons, or add an extra ½ cup of broth

Cheese Variations

• Try half sharp cheddar and half Gruyère for more complex flavor
• Use white cheddar for a milder, creamier taste
• Add a few tablespoons of cream cheese for extra richness
• Sprinkle in some Parmesan for a nutty finish

Vegetable Additions or Substitutions

• Add cauliflower florets along with the broccoli
• Substitute leeks for the onion for a more delicate flavor
• Increase the carrots for natural sweetness and beautiful color
• Add a handful of spinach at the end for extra nutrients

Dietary Adaptations

• Gluten-free: Replace flour with 2 tablespoons of cornstarch whisked with cold water
• Dairy-free: Use olive oil instead of butter, plant-based milk, and dairy-free cheese
• Vegetarian: Use vegetable broth instead of chicken broth
• Lower calorie: Use half-and-half instead of heavy cream, reduce cheese to 1½ cups, and use light butter

Make-Ahead and Storage Information

This soup is perfect for meal prep and batch cooking:

• Refrigerator storage: Store cooled soup in airtight containers for up to 4 days. The flavor often improves after a day as ingredients meld together.
• Freezer friendly: Freeze in individual portions for up to 3 months. For best results, freeze before adding the cream (you can add it when reheating).
• Reheating tips: Reheat gently on the stovetop or microwave on 50% power, stirring occasionally. Add a splash of milk or broth if the soup has thickened too much during storage.
• Meal prep idea: Make a double batch on Sunday, enjoy some for dinner, refrigerate portions for lunches, and freeze the rest for busy weeknights.

Pro tip: If freezing, leave about an inch of space at the top of your container to allow for expansion, and cool the soup completely before freezing to preserve texture.

Serving Suggestions

This versatile soup works wonderfully as:

• Main course: Serve in bread bowls for a hearty dinner
• Starter: Offer small portions before a main meal
• Lunch: Pair with a grilled cheese sandwich for the ultimate comfort food combo
• Light dinner: Serve with a crisp side salad and crusty bread

For a complete meal, I love serving this soup with:

• Chicken Bacon Ranch Pasta Salad for a soup-and-salad combo
• Homemade garlic bread or sourdough for dipping
• A simple green salad with balsamic vinaigrette
• Cream Cheese Pinwheels for an appetizer

Nutrition Information

This hearty Instant Pot Broccoli Cheddar Soup provides excellent nutritional value:

• Calories: Approximately 310 per serving (1½ cups)
• Protein: 15g per serving (helps keep you satisfied)
• Carbohydrates: 18g per serving
• Fiber: 4g per serving (thanks to the broccoli and vegetables)
• Calcium: 35% of daily value (from cheese and broccoli)
• Vitamin C: 80% of daily value (broccoli is a vitamin C powerhouse)
• Vitamin A: 50% of daily value (from carrots and cream)

The combination of protein from cheese, fiber from vegetables, and satisfying fats makes this a balanced meal that will keep you full for hours. It’s also a delicious way to help meet your daily vegetable requirements!

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30-Minute Meal

Instant Pot Broccoli Cheddar Soup

Author: Olivia Cooking Method: Instant Pot, Pressure Cooking Cuisine: American Courses: Main Dish, Soups Recipe Keys: C Comfort Food Q Quick Dinner

Difficulty: Easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Cooking Temp: Pressure cook (high)  F Servings: 6 Estimated Cost: $ 15 Calories: 310

Best Season: Fall, Winter

Dietary:

G Gluten-Free Option V Vegetarian Option

Description

A velvety, cheesy broccoli soup made in the Instant Pot that tastes like it simmered all day but is ready in just 30 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons butter
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 2 medium carrots peeled and diced
• 1 stalk celery diced
• ½ teaspoon dried thyme
• ¼ teaspoon smoked paprika
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 6 cups fresh broccoli florets
• 1 medium russet potato peeled and cubed
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups sharp cheddar cheese freshly grated
• ½ cup heavy cream
• 2 tablespoons fresh lemon juice

Instructions

1. Set Instant Pot to SAUTÉ mode. Add butter and melt. Add onion and cook for 3-4 minutes until softened.
2. Add garlic and cook for 30 seconds until fragrant. Add carrots, celery, thyme, and paprika. Sauté for 2 minutes.
3. Sprinkle flour over vegetables and cook for 1-2 minutes, stirring constantly.
4. Slowly pour in 1 cup of broth, stirring continuously to prevent lumps. Add remaining broth, broccoli, potato, Dijon, Worcestershire sauce, salt, and pepper.
5. Cancel SAUTÉ function. Secure lid with valve set to SEALING. Set to PRESSURE COOK (high) for 7 minutes.
6. After cooking cycle, perform a quick release. When pressure pin drops, remove lid.
7. For smoother texture, use an immersion blender to partially or completely purée soup.
8. Set to SAUTÉ on LOW. Gradually add cheese in batches, stirring until melted.
9. Stir in heavy cream and lemon juice. Adjust seasonings to taste.
10. Serve hot with desired garnishes..

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 19g30%

Saturated Fat 12g60%

Cholesterol 65mg22%

Sodium 640mg27%

Total Carbohydrate 18g6%

Dietary Fiber 4g16%

Sugars 3g

Protein 15g30%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the creamiest results, always grate your own cheese rather than using pre-shredded. The anti-caking agents in packaged shredded cheese can make your soup grainy. If you prefer a chunkier soup, either skip the blending step or remove some of the vegetables before blending, then return them to the pot afterward.

Keywords: instant pot broccoli cheddar soup, pressure cooker soup recipe, easy broccoli cheese soup, copycat panera broccoli cheddar