Instant Pot Broccoli Cheddar Soup Recipe
This creamy and comforting Instant Pot Broccoli Cheddar Soup is a perfect blend of tender broccoli, shredded carrots, and sharp cheddar cheese, all cooked quickly under pressure for deep flavors and rich texture. Ready in just 30 minutes, it’s an easy and satisfying meal that’s great for chilly days or anytime you crave a hearty, homemade soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
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 (use 3 cups for a thicker soup)
- 4 Tbsp unsalted butter
- 2 cups half and half
Cheese & Thickener
- 2 ½ cups shredded cheddar cheese
- ¼ cup corn starch
- ¼ cup water
Seasonings
- ½ tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp paprika
Instructions
- Prepare the Vegetables and Base: Chop all the broccoli, carrots, onion, and mince garlic. Add these to the inner pot of your Instant Pot along with the broth, butter, paprika, sea salt, and cracked black pepper. Stir to combine all ingredients evenly.
- Pressure Cook the Soup: Close the Instant Pot lid securely and set the valve to sealing. Select the pressure cook function (manual for Instant Pot brand) on high for 1 minute. Allow the pot to come up to pressure, cook, and then complete full natural pressure release or quick release as preferred.
- Add Dairy and Cheese: Open the lid carefully. Stir in the half and half and shredded cheddar cheese until the cheese melts smoothly into the soup base, creating a creamy texture.
- Prepare and Add Cornstarch Slurry: In a small bowl, whisk together the corn starch and water until smooth and lump-free. Slowly incorporate this slurry into the soup while stirring continuously.
- Thicken the Soup: Switch the Instant Pot to the sauté setting. Stir and heat the soup, allowing it to thicken nicely. Continue stirring until the soup reaches your preferred consistency.
- Final Seasoning and Serve: Taste the soup and adjust seasoning if needed. Serve immediately, optionally garnished with extra cheddar, fresh herbs, or crusty bread on the side.
Notes
- For a thicker soup, reduce the broth to 3 cups as noted in the ingredients.
- Use fresh broccoli and shred the carrots finely for best texture.
- The cornstarch slurry is key to achieving the perfect creamy thickness without lumps.
- You can substitute half and half with heavy cream for an even richer soup or with milk for a lighter version.
- Be sure to quick release the pressure after cooking to avoid overcooking the vegetables.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop or microwave.
