Instant Pot Broccoli Cheddar Soup Recipe
Introduction
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting classic made quick and easy with a pressure cooker. Packed with tender broccoli, shredded carrots, and rich cheddar, it’s perfect for a cozy meal any day of the week.
Ingredients
- 4 cups broccoli, chopped very small
- 1 ½ 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
- 2 ½ cups shredded cheddar cheese
- ¼ cup corn starch
- ¼ cup water
Instructions
- Step 1: Chop all vegetables finely and add them to the inner pot of your Instant Pot. Pour in the broth, then add butter, garlic, paprika, salt, and pepper. Stir everything to combine.
- Step 2: Seal and close the Instant Pot lid, then set the vent to “sealing.” Select the pressure cook setting on high (or “manual” for Instant Pot), and set the timer for 1 minute. Let the pressure build and complete the cooking cycle, then perform a quick pressure release.
- Step 3: Open the lid and stir in the half and half along with the shredded cheddar cheese until the cheese melts smoothly. In a small bowl, whisk together the corn starch and water until smooth and lump free. Gradually stir this slurry into the soup.
- Step 4: Switch the Instant Pot to the “sauté” setting and cook the soup, stirring frequently, until it thickens to your liking. Adjust seasonings if needed, then serve immediately with your preferred garnishes.
Tips & Variations
- For a richer flavor, use sharp cheddar cheese and add a pinch of nutmeg along with the spices.
- To keep the soup vegetarian, use vegetable broth instead of chicken broth.
- For a smoother texture, blend part or all of the soup before adding the cheese and thickener.
- Add cooked bacon bits or a sprinkle of green onions as garnish for extra taste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally to prevent separation. If the soup thickens too much after chilling, add a splash of broth or milk when reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli works well and can be added directly to the Instant Pot without thawing. Just be mindful that frozen broccoli may release more water, which could slightly affect the final soup consistency.
Is there a dairy-free version of this soup?
To make a dairy-free version, substitute the butter with olive oil, use a plant-based milk like almond or oat milk in place of half and half, and use dairy-free cheddar cheese alternatives available in many stores.
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Instant Pot Broccoli Cheddar Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish packed with fresh broccoli, shredded carrots, and sharp cheddar cheese. Made quickly and easily using a pressure cooker, it’s perfect for a cozy meal that comes together in under an hour. The soup is thickened with a cornstarch slurry and seasoned with garlic, paprika, and a touch of black pepper for a flavorful experience.
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2–3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (vegetable or chicken)
- 2 cups half and half
- 4 tablespoons unsalted butter
- 2 ½ cups shredded cheddar cheese
Seasonings & Thickener
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- ¼ cup cornstarch
- ¼ cup water
Instructions
- Prepare Vegetables and Ingredients: Chop the broccoli very small, shred or finely chop the carrots, dice the onion, and mince the garlic cloves. This prep ensures the vegetables cook evenly and blend well in the soup.
- Add to Instant Pot: Place the chopped broccoli, carrots, diced onion, and minced garlic into the inner pot of your pressure cooker. Add the broth, unsalted butter, paprika, sea salt, and cracked black pepper. Stir everything together to combine the ingredients evenly.
- Pressure Cook: Seal and close the Instant Pot, ensuring the vent is set to the ‘sealing’ position. Set to pressure cook on high (called ‘manual’ on some Instant Pot models) for 1 minute. Allow the pressure to build up, cook, and naturally cycle through the cooking process. Once complete, perform a quick release to release remaining pressure.
- Add Dairy and Cheese: Open the pot and stir in the half and half and shredded cheddar cheese until the cheese fully melts into the soup for a creamy texture.
- Make Cornstarch Slurry and Thicken Soup: In a small bowl, whisk the cornstarch and water together thoroughly until smooth and free of lumps. Slowly pour the slurry into the Instant Pot while stirring constantly to prevent clumping. Switch the Instant Pot to the ‘sauté’ function and continue stirring and heating the soup until it thickens to your desired consistency.
- Adjust Seasoning and Serve: Taste the soup and add any additional salt or pepper as needed. Serve immediately, optionally garnished with extra shredded cheddar, croutons, or fresh herbs for added flavor and texture.
Notes
- You can substitute half and half with heavy cream or whole milk for a different richness level.
- Use vegetable broth for a vegetarian version or chicken broth for a richer flavor.
- To make it gluten-free, ensure your broth and cornstarch are certified gluten-free.
- The soup thickens as it cools, so serve immediately or reheat gently with extra liquid as needed.
- Leftovers keep well in the refrigerator for up to 3 days and freeze nicely for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Broccoli Cheddar Soup, Instant Pot Soup, Pressure Cooker Soup, Creamy Broccoli Soup, Cheddar Cheese Soup, Easy Soup Recipe
