Creamy Instant Pot Broccoli and Cheddar Soup Recipe

Creamy, comforting, and quick to prepare, this Instant Pot broccoli cheddar soup comes together in just a few simple steps. Packed with broccoli, carrots, and sharp cheddar, it’s a hearty weeknight meal the whole family will enjoy.

If you love Panera Bread’s broccoli cheddar soup (I’m a bread-bowl fan!), you’ll appreciate this homemade Instant Pot version. It’s flavorful, easy, and ready faster than a stovetop recipe.

Why You’ll Love This Recipe

• Making soup in the Instant Pot is nearly effortless. After sautéing the onions and garlic, add the rest of the ingredients and let the cooker do the work.
• Family-friendly: the cheesy flavor appeals to kids, and blending the vegetables hides extra nutrition for picky eaters.
• Flexible: you can make this soup as creamy or as chunky as you like and adjust the amount of cheese to suit your taste.

Ingredients You’ll Need

• Olive oil & butter — Use both for flavor and to prevent burning while sautéing.
• Onion — One small yellow onion, diced.
• Garlic — Two cloves, roughly chopped (add more if you like).
• Broccoli florets — About two large crowns, cut into florets (around 5 cups).
• Carrots — Two large carrots, grated or cut into matchsticks (about 2 cups).
• Broth — Chicken or vegetable broth, low-sodium preferred (about 5 cups).
• Seasonings — Salt, pepper, paprika, onion powder, and garlic powder.
• Shredded cheddar — Sharp cheddar gives the best flavor; plan on 2–3 cups and reserve extra for garnish.
• Cream — Heavy cream for richness, or half-and-half to lighten it up (1 to 1½ cups).

How to Make Instant Pot Broccoli Cheddar Soup

• Set the Instant Pot to sauté. Add the olive oil and butter.
• When the butter melts, sauté the diced onion and garlic for 2–3 minutes until softened.
• Add salt, pepper, paprika, onion powder, and garlic powder and cook for about 30 seconds to bloom the spices.
• Turn off sauté mode, then add the broccoli, carrots, and broth to the pot.
• Close the lid, set the valve to sealing, and pressure cook on high for 2 minutes. Quick release the pressure to avoid overcooking the broccoli.
• Use an immersion blender (or carefully transfer portions to a blender) to puree up to half or most of the soup, depending on whether you want a textured or smooth result.
• Stir in the shredded cheddar until it melts fully into the soup.
• Add the cream and stir until combined. Taste and adjust seasoning or add more cheese if desired. Serve warm.

Tips and Notes

• When using a blender, take care with hot liquids: don’t overfill the jar and allow steam to escape when blending to avoid splatters.
• For a thicker soup, use less broth or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with cold water) and simmer briefly to thicken.
• If you prefer some texture, blend only part of the soup. For a smooth result—ideal for young children—blend everything.
• Sharp cheddar provides a stronger, tangy flavor than mild or medium varieties, but use whatever you have on hand.
• The Instant Pot may take about 10–12 minutes to come to pressure, so the vegetables will cook slightly during that time. Quick release after the 2-minute cook to keep broccoli bright and tender-crisp.

Storage and Reheating

• Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the cream and cheese can separate.
• Reheat gently on the stovetop over medium-low heat, stirring often to prevent the dairy from splitting. Add a splash of broth or cream if the soup seems too thick after chilling.

Recipe

Instant Pot Broccoli Cheddar Soup

Creamy, comforting, and easy to make, this Instant Pot broccoli cheddar soup is loaded with broccoli, carrots, and sharp cheddar—perfect for busy weeknights.

Prep Time: 10 minutes

Cook Time: 2 minutes

Pressure Up Time: 12 minutes

Total Time: 24 minutes

Servings: 5 to 6 servings

Equipment

• Instant Pot, 6 Qt

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, diced
• 2 cloves garlic, roughly chopped
• 5 cups broccoli florets (about two large crowns)
• 2 cups shredded carrots or matchstick cut (2 large carrots)
• 5 cups chicken or vegetable broth (low sodium)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 to 3 cups shredded sharp cheddar cheese
• 1 to 1½ cups heavy cream

Instructions

1. On sauté mode, add the olive oil and butter.
2. Once the butter has melted, add the onions and garlic and sauté for 2–3 minutes.
3. Add the salt, pepper, paprika, onion powder, and garlic powder and sauté for about 30 seconds.
4. Turn off sauté mode. Add the broccoli, carrots, and broth to the pressure cooker.
5. Close the lid, set the valve to sealing, and pressure cook on high for 2 minutes. Quick release immediately.
6. Use an immersion blender (or carefully blend in batches) to achieve your desired texture.
7. Stir in the shredded cheddar until melted.
8. Add the cream and stir to combine. Adjust seasoning and serve.

Nutrition

Calories: 593 kcal | Carbs: 20 g | Protein: 16 g | Fat: 52 g

More Recipes You May Like

• Instant Pot Chicken and Rice Soup
• Instant Pot Cheeseburger Soup with Bacon
• Instant Pot Chicken Vegetable Soup
• Instant Pot Chicken Stroganoff

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