Instant Pot Broccoli Cheddar Soup (Printable)

Creamy soup with tender broccoli and rich cheddar, ready in 25 minutes

# What You'll 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

→ 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 Steps:

01 - Set the Instant Pot to Sauté mode. Melt butter, then add diced onion and cook for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and stir constantly for 1 minute to form a smooth roux, cooking out the raw flour taste.
03 - Gradually pour in vegetable broth while whisking continuously to prevent lumps from forming.
04 - Stir in broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
05 - Seal the lid and set to Manual High Pressure for 5 minutes.
06 - Perform a quick release to release steam immediately. Open the lid and give the soup a stir.
07 - Use an immersion blender to puree the soup to your preferred consistency, whether completely smooth or slightly chunky.
08 - Set Instant Pot to Sauté Low. Stir in milk and 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 with additional cheddar or fresh herbs for garnish.

# Expert Advice:

01 -
  • It comes together in under thirty minutes but tastes like it simmered all afternoon
  • The Instant Pot makes the broccoli impossibly tender without turning it into mush
  • This is the kind of soup that actually gets better overnight, so lunch is already made
02 -
  • Never add cheese while the soup is at a full boil or it will separate and turn grainy. Low and slow is the way.
  • If you want to make this ahead of time, stop before adding the dairy and reheat gently when ready to serve.
  • Using pre shredded cheese seems like a time saver, but it absolutely ruins the texture. Shred it yourself.
03 -
  • Grate your cheese while the soup is pressure cooking so its ready to go immediately
  • If you dont have an immersion blender, let the soup cool slightly before transferring to a regular blender
  • Room temperature dairy incorporates more smoothly than cold dairy straight from the fridge

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