There’s something deeply comforting about a warm bowl of broccoli cheddar soup. It’s the kind of dish that feels like a hug—rich, creamy, and full of cozy flavor. Traditionally, this soup simmers slowly on the stove, but thanks to the Instant Pot, you can enjoy all that comforting goodness in a fraction of the time, without sacrificing flavor or texture.
This Instant Pot Broccoli Cheddar Soup is perfect for busy weeknights, chilly evenings, or anytime you’re craving something hearty yet wholesome. With tender broccoli, sweet carrots, aromatic garlic and onion, and plenty of sharp cheddar cheese, it strikes the perfect balance between indulgent and nourishing. The Instant Pot not only speeds up the process but also helps lock in flavor, creating a soup that tastes like it’s been cooking all day.
Whether you’re serving it as a main dish with crusty bread or as a starter for a larger meal, this soup is a reliable favorite that delivers comfort with minimal effort.
Recipe Overview
Instant Pot Broccoli Cheddar Soup is a creamy, cheesy soup made with finely chopped broccoli, carrots, onion, and garlic, all pressure-cooked in broth and finished with half and half and shredded cheddar cheese. Thickened gently with a cornstarch slurry, it’s smooth, rich, and ready in under 30 minutes—making it an ideal one-pot comfort meal.
Ingredients & Instructions
This recipe uses simple ingredients and straightforward steps, making it beginner-friendly and dependable.
Ingredients
- 4 cups broccoli, chopped very small
- 1½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 4 cups broth
- 4 tablespoons unsalted butter
- 2–3 garlic cloves, minced
- ½ teaspoon sea salt
- ½ teaspoon cracked 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. Add Ingredients to the Instant Pot
Add the broccoli, carrots, onion, broth, butter, garlic, paprika, salt, and pepper directly into the Instant Pot. Stir well to combine all ingredients evenly.
Chopping the vegetables very small ensures they become tender quickly and blend seamlessly into the soup’s creamy texture.
2. Pressure Cook
Secure the lid on the Instant Pot and set the valve to sealing. Pressure cook on high pressure. Once cooking is complete, carefully perform a quick release and open the lid.
At this stage, the vegetables should be very soft and fragrant.
3. Add Dairy and Cheese
Stir in the half and half, followed by the shredded cheddar cheese. Mix until the cheese is completely melted and the soup becomes rich and creamy.
Tip: Add the cheese gradually and stir constantly to prevent clumping.
4. Thicken the Soup
In a small bowl, whisk together the cornstarch and water until smooth. Slowly stir the slurry into the soup.
Set the Instant Pot to sauté mode and cook, stirring frequently, until the soup thickens to your desired consistency. This usually takes just a few minutes.
5. Adjust and Serve
Taste the soup and adjust seasoning if needed. Serve immediately while hot and creamy.
Cooking Tips & Variations
This soup is easy to customize depending on preference and dietary needs.
1. Texture Options
- For a smoother soup, use an immersion blender to partially blend the soup before adding cheese.
- Leave it chunky for a heartier, more rustic feel.
2. Cheese Choices
- Sharp cheddar gives the best flavor, but you can mix in white cheddar, Gruyère, or Colby Jack.
- Avoid pre-shredded cheese if possible—it melts more smoothly when freshly grated.
3. Make It Lighter
- Swap half and half for whole milk or evaporated milk for a lighter version.
- Reduce cheese slightly and add more broccoli for balance.
4. Add Protein
- Stir in cooked chicken, ham, or crispy bacon bits for a more filling meal.
- For vegetarian protein, add white beans or chickpeas.
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
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave, stirring frequently.
- If the soup thickens too much, add a splash of broth or milk when reheating.
Serving Suggestions
This soup pairs beautifully with:
- Crusty bread, sourdough, or garlic toast
- A simple green salad with vinaigrette
- Baked potatoes or bread bowls for a classic presentation
It works equally well as a comforting lunch or a satisfying dinner.
Instant Pot Broccoli Cheddar Soup delivers everything you want in a comfort dish—creamy texture, rich flavor, and effortless preparation. The Instant Pot makes this classic soup faster and easier than ever, without losing the homemade taste that makes it so beloved.
Whether you’re cooking for family, meal-prepping for the week, or simply craving something warm and cheesy, this recipe is a reliable go-to. One pot, simple ingredients, and big flavor—this soup proves that comfort food doesn’t have to be complicated.
FAQs
1. Can I make this soup ahead of time?
Yes. It stores well and reheats beautifully with a splash of broth or milk.
2. Can I freeze broccoli cheddar soup?
Freezing is possible, but dairy-based soups may change texture slightly. Stir well when reheating.
3. How do I prevent grainy cheese texture?
Use freshly shredded cheese and add it after pressure cooking, stirring gently.
4. Can I make it vegetarian?
Yes. Simply use vegetable broth instead of chicken broth.
5. How thick should the soup be?
That’s personal preference—adjust thickness by adding more slurry or liquid as needed.
Creamy Instant Pot Broccoli Cheddar Soup made with fresh broccoli, carrots, and sharp cheddar. Easy, comforting, and ready in under 30 minutes—perfect for busy nights.