Instant Pot Broccoli Cheddar Soup (Print)
Creamy broccoli and cheddar soup made in the Instant Pot with tender vegetables and rich cheese for a comforting 25-minute meal.
# What You Need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Soup Base
05 - 3 cups vegetable broth (or chicken broth)
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# How to Make:
01 - Set the Instant Pot to Sauté mode. Add butter and once melted, add diced onion. Sauté for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a smooth roux. This will help thicken the soup.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps from forming. Ensure the roux is fully dissolved.
04 - Add broccoli florets and grated carrot to the pot. Season with paprika, nutmeg, salt, and pepper. Stir well to combine.
05 - Seal the lid securely. Set to Manual (High Pressure) for 5 minutes. Allow the Instant Pot to come to pressure and cook.
06 - Perform a quick release by carefully moving the steam release valve to venting. Once pressure is released, open the lid and give the soup a stir.
07 - Using an immersion blender, puree the soup to your preferred consistency—either completely smooth or leaving some texture for a chunkier soup.
08 - Set Instant Pot to Sauté (Low). Stir in whole milk and heavy cream. Gradually add shredded cheddar cheese, stirring continuously until fully melted and smooth.
09 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with extra cheddar or fresh herbs if desired.
# Expert Advice:
01 -
- Ready in under 30 minutes with almost zero hands on time
- The secret ingredient combination creates restaurant quality depth without the price tag
02 -
- Never use high heat when adding cheese or it will separate into oily strings
- The soup thickens considerably as it cools so plan accordingly
03 -
- Grate your cheese from a block for the smoothest melting results
- Always add cheese off the heat source to prevent separation