This is one of those comforting bowls that hugs you from the inside out — creamy, cheesy, and just the right touch of veggie goodness. I’m excited to share my Instant Pot Broccoli Cheddar Soup Recipe that gets dinner ready faster than you’d expect, without sacrificing flavor or richness.
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Why You'll Love This Recipe
When I first tried making broccoli cheddar soup in my Instant Pot, I was amazed at how quickly everything came together. This recipe is a game-changer for busy weeknights or when you want a cozy meal without fuss.
- Speedy Comfort: Pressure cooking slashes the usual simmer time, letting you enjoy creamy soup in about 30 minutes total.
- Rich Cheese Flavor: Using sharp cheddar gives the soup a bold, satisfying tang that elevates every spoonful.
- Perfect Texture: The balance between tender broccoli florets and smooth, cheesy broth keeps the soup from getting mushy or too thick.
- Customizable and Easy: You can tweak seasonings, swap milk for cream, or even go gluten-free without losing any of the magic.
Ingredients & Why They Work
Every ingredient in this Instant Pot Broccoli Cheddar Soup Recipe has a job to do — from building flavor to adding texture and depth. Picking quality cheese and fresh veggies can make a noticeable difference in your final pot.
- Cheddar Cheese: Sharp cheddar melts smoothly and adds a punchy, rich flavor that’s key to the soup’s signature taste.
- Broccoli: Fresh broccoli florets give the soup its veggie star status and provide a lovely green pop and texture.
- Carrot: Shredded carrots add natural sweetness and balance the cheesecake’s savory notes.
- Onion: Diced onions bring a subtle aromatic base when sautéed, lifting the overall flavor.
- Butter: Necessary for sautéing and to add silkiness; it’s also crucial in making the roux that thickens the soup.
- Garlic: A little garlic goes a long way in enriching the broth with warmth and depth.
- Broth (Vegetable or Chicken): The liquid foundation carries all the flavors — better quality broth means better soup.
- Salt & Pepper: Essential for seasoning; you can also customize with red chili flakes for a subtle kick.
- Flour & Milk/Cream (Stovetop finishing): The flour-based roux cooked on the stovetop, then combined with milk or cream, creates that luscious, velvety texture we all crave.
Make It Your Way
What’s great about this Instant Pot Broccoli Cheddar Soup Recipe is how flexible it is. I usually tweak it depending on what I have on hand or how indulgent I’m feeling. You should feel free to do the same!
- Gluten-Free Variation: I’ve made this soup gluten-free by skipping the flour in the roux step and instead adding the extra butter and cream after pressure cooking. It’s just as velvety and perfect for those avoiding gluten.
- Extra Creamy Version: Sometimes I swap half-and-half or cream for the milk to make it even richer — it’s pure comfort in a bowl!
- Spice It Up: If you like a bit of heat, adding extra red chili flakes or a dash of cayenne pepers things up nicely without overwhelming the cheese.
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sauté the Base
Start by turning your Instant Pot to SAUTE mode and melting the butter. Toss in the diced onions and minced garlic, letting them soften and release their aromas for about 2 minutes. This step builds a flavorful foundation, so don’t rush it. I always keep stirring to avoid any sticking or browning too much.
Step 2: Add Your Veggies and Broth
Next, add the broccoli florets, shredded carrots, your seasonings (salt, black pepper, and red chili flakes), and the broth. Give everything a good stir to combine. This is where the soup starts coming together with vibrant colors and fresh scents.
Step 3: Pressure Cook
Cancel the sauté mode, seal the Instant Pot lid, and set it to MANUAL or Pressure Cook mode at high pressure for 5 minutes. This short cooking burst softens the broccoli without turning it to mush. When it beeps, let the pressure release naturally, about 10 minutes or so. This keeps the soup from splattering and finishes cooking gently.
Step 4: Prepare the Roux Stovetop
While the pressure cooks, melt butter in a separate saucepan on your stove. Add the flour and stir constantly for about a minute; this cooks out the raw flour taste. Gradually whisk in the milk or cream until you get a smooth, thickened mixture. This roux gives the soup that beautiful creamy texture you’re craving.
Step 5: Combine Cheese and Cream
After opening your Instant Pot, slowly stir in the roux and gradually add the shredded cheddar cheese, stirring continuously until the cheese melts thoroughly. Switching the pot back to SAUTE mode for a few minutes helps the soup thicken and allows the flavors to marry perfectly.
Step 6: Serve and Enjoy
Your soup is now ready to be ladled into bowls. Don’t forget to add a final sprinkle of cheese, a pinch of black pepper, or a dash of red chili flakes on top for that extra pop. A slice of crusty bread or a warm roll makes it complete.
Top Tip
From my many attempts (and delicious fails), I learned some handy tips that made my Instant Pot Broccoli Cheddar Soup Recipe turn out perfectly every time. Here are my favorites:
- Sauté Thoroughly: Don’t skip sautéing onions and garlic first; it layers flavor that pressure cooking alone can’t achieve.
- Natural Pressure Release: Always let pressure release naturally for this soup to avoid broccoli bursting and going mushy.
- Add Cheese Gradually: Toss in shredded cheese slowly while stirring to prevent clumps and ensure smooth melting.
- Use Sharp Cheddar: Mild cheese just won’t give that punchy, savory flavor that makes this soup stand out.
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
I always top mine with a little extra shredded sharp cheddar and freshly cracked black pepper. If I’m feeling fancy, a sprinkle of crispy bacon bits or chopped green onions adds a fun crunch and extra flavor. A dash of red chili flakes gives a subtle spicy kick that balances the creaminess wonderfully.
Side Dishes
To make a complete meal, I love pairing this soup with a crusty baguette or garlic bread. Sometimes I make a simple green salad on the side to keep it light and fresh. Roasted or garlic Parmesan croutons stirred in right before serving also make for delightful texture contrast.
Creative Ways to Present
For special occasions, I’ve served this soup in mini bread bowls—it’s a total crowd-pleaser and adds an extra cozy touch. You could also drizzle a little truffle oil or swirl in some sour cream for a gourmet twist that impresses guests without adding fuss.
Make Ahead and Storage
Storing Leftovers
After it cools, I store leftover soup in airtight containers in the fridge for up to 4 days. I find that it thickens as it sits, so stirring in a splash of milk or broth when reheating rejuvenates the texture nicely.
Freezing
Freezing works well for this soup, too. I portion it out into freezer-safe containers and leave space at the top for expansion. When thawed, it sometimes separates a little, but a good stir and gentle reheating bring it back to creamy perfection.
Reheating
I reheat this soup on the stovetop over medium-low heat, stirring frequently to keep the cheese smooth and prevent sticking. Adding a small splash of broth or milk helps if it’s too thick. Microwaving works in a pinch but stirring halfway through helps avoid hot spots.
Frequently Asked Questions:
Absolutely! Frozen broccoli works in this Instant Pot Broccoli Cheddar Soup Recipe, though I recommend adding it after sautéing the onions and garlic to avoid overcooking during pressure cook. It’s convenient and still delicious.
To make a dairy-free or vegan version, substitute the butter with olive oil or vegan margarine, use a plant-based milk like almond or oat milk, and swap cheddar cheese for a dairy-free vegan cheese alternative. Use vegetable broth to keep it fully vegan. The texture might differ slightly but it’s still tasty.
Yes, you can skip the roux for a lighter, brothier version. After pressure cooking, add milk or cream directly and stir in the cheese slowly until melted. The soup will be less thick but still creamy and flavorful.
To prevent cheese clumps, shred your cheddar fresh rather than using pre-shredded cheese, which often contains anti-caking agents. Add cheese gradually to the warm soup, stirring continuously over low heat, and avoid boiling once cheese is added to keep it smooth.
Final Thoughts
This Instant Pot Broccoli Cheddar Soup Recipe feels like a warm hug on a chilly day and has become a family favorite at our house. It’s simple, fast, and endlessly adaptable — exactly what you want when you’re craving homemade comfort food without the wait. Give it a try, and I bet you’ll come back to it time and again.
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Instant Pot Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup recipe that is quick to prepare and perfect for warming up any day. Made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a savory broth, this soup is finished with a smooth cheese roux created on the stovetop to add richness and depth of flavor. Serve with crusty bread for a wholesome meal.
Ingredients
Soup Base
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- ½ cup Onion, diced
- 2 tablespoons Butter
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
- Salt, to taste
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes
Stovetop Roux
- 2 tablespoons Butter
- 2 tablespoons All purpose flour
- 1 cup Milk or Cream
Instructions
- Sauté Aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, sauté for 2 minutes until fragrant and translucent.
- Add Vegetables and Broth: Add broccoli, shredded carrots, seasoning (salt, black pepper, red chili flakes), and broth to the Instant Pot. Mix everything well to combine.
- Pressure Cook: Press Cancel, then close the Instant Pot lid with the vent in the sealing position. Set to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, allow the pressure to release naturally before opening the lid.
- Prepare Roux on Stovetop: While the pressure releases, melt 2 tablespoons butter in a saucepan over medium heat. Add the flour and sauté for about 1 minute until cooked, stirring constantly.
- Make Cheese Sauce: Gradually whisk in the milk or cream to the roux until smooth and thickened, about 2 to 3 minutes on medium heat.
- Combine Cheese and Soup: Stir the prepared roux and grated cheddar cheese gradually into the soup in the Instant Pot while stirring continuously until the cheese is fully melted and the soup is smooth.
- Simmer Soup: Set the Instant Pot back to SAUTE mode and let the soup simmer gently for 2 to 3 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with extra grated cheddar cheese, black pepper, or red chili flakes as desired. Enjoy with crusty bread for a complete meal.
Notes
- Broth: Using a high-quality broth or Better Than Bouillon base enhances the soup flavor conveniently.
- Gluten-Free Variation: Omit the all-purpose flour and add extra butter in the Instant Pot sauté step. Stir in milk or cream after pressure cooking to keep the soup gluten-free.
- Recipe Adaptation: The recipe was updated to cook the flour roux separately on the stovetop rather than under pressure to improve texture and flavor.
- Make Ahead: Soup can be refrigerated for up to 3 days or frozen for 1 month. Reheat gently on the stove to avoid curdling.
- Dairy Alternatives: To make a lactose-free version, use lactose-free milk or cream alternatives and a suitable cheese substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
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