If there’s a soup that truly captures cozy comfort and bold flavor in every spoonful, it’s this Instant Pot Broccoli Cheddar Soup. Creamy, rich, and loaded with nutrient-packed broccoli and sweet carrots, this soup gets a hit of sharp cheddar and a subtle kick from Dijon mustard. It comes together effortlessly in your Instant Pot, making it the perfect go-to meal on busy weeknights or whenever you crave a warm bowl of something delicious. Trust me, once you try it, this recipe will find a permanent spot in your dinner rotation!

Instant Pot Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Instant Pot Broccoli Cheddar Soup lies in its simple, vibrant ingredients — each one playing a crucial role in building up deep layers of flavor. Let’s run through these essentials and see how they bring this classic comfort dish to life.

Broccoli florets: Freshly chopped broccoli is the star of the show, giving this soup its gorgeous green color and amazing nutritional boost.
Onion: Diced onion adds a mellow sweetness and depth that forms the soup’s flavorful base.
Carrots: Diced carrots melt into the mix, contributing natural sweetness and beautiful specks of color.
Garlic: Just two cloves round out the veggies with a warm, savory aroma that makes the kitchen smell irresistible.
Low-sodium chicken or vegetable broth: This is what helps blend all the flavors together — opt for low-sodium so you can control the final seasoning.
Unsalted butter: Rich, creamy butter is what makes the sautéed veggies extra luscious and hearty.
All-purpose flour: A quick sprinkle helps to thicken the soup, giving it that just-right creamy texture.
Shredded sharp cheddar cheese: The sharpness makes every bite cheesy, tangy, and utterly satisfying.
Half-and-half or heavy cream: This is the finishing touch for creaminess; choose whichever you prefer based on how rich you like your soup.
Dijon mustard: A teaspoon of Dijon lifts and brightens the cheesy, creamy flavors (trust me, don’t skip it!)
Smoked paprika (optional): Adds a hint of smokiness and depth; it’s a subtle but game-changing addition.
Salt and black pepper: Season to your liking to bring all the flavors into balance.
Chopped fresh chives for garnish: A handful on top adds color and a fresh, mild oniony crunch.

How to Make Instant Pot Broccoli Cheddar Soup

Step 1: Sauté the Vegetables

Start by setting your Instant Pot to the sauté mode and adding the butter. Once melted, toss in the diced onion and carrots. Sauté them for 3 to 4 minutes until they begin to soften and the onions become translucent. This develops a flavorful foundation and brings out the natural sweetness of the veggies. Add the minced garlic and sauté for another 30 seconds, just until fragrant but not browned.

Step 2: Make the Roux

Now, sprinkle the all-purpose flour over the sautéed vegetables. Stir well so everything gets coated, and cook for another 1 to 2 minutes. This quick step removes that raw flour taste and helps create the thick, creamy texture you expect in great Instant Pot Broccoli Cheddar Soup.

Step 3: Add Liquids and Flavors

Pour in the chicken or vegetable broth, stirring as you go to avoid lumps and to scrape up any tasty bits stuck to the bottom. Add the chopped broccoli, Dijon mustard, smoked paprika if using, plus salt and pepper. This is where the soup starts to look (and smell) irresistible!

Step 4: Pressure Cook

Cancel the sauté mode and securely lock the Instant Pot lid. Set it to manual high pressure for 5 minutes. Your kitchen will be filled with anticipation as the ingredients mingle and the broccoli softens to perfection in a fraction of the usual time.

Step 5: Blend the Soup

When the cooking time is up, carefully perform a quick release. Open the lid and, while the soup is still piping hot, use an immersion blender to blend until the consistency is as smooth (or as chunky) as you like. Prefer some broccoli pieces for texture? Just blend a little less!

Step 6: Add Dairy and Cheese

Stir in the half-and-half or heavy cream, followed by shredded cheese a handful at a time, letting each addition melt completely. This is where the soup transforms into the creamy, velvety Instant Pot Broccoli Cheddar Soup dreams are made of. Taste, adjust the seasoning, and get ready to serve warm with your favorite toppings!

How to Serve Instant Pot Broccoli Cheddar Soup

Garnishes

This soup is a perfect canvas for garnishes. A sprinkle of chopped fresh chives, extra cheddar cheese, or even crispy bacon crumbles will make every bowl extra special. Add a little fresh cracked black pepper for added pop.

Side Dishes

Pair your Instant Pot Broccoli Cheddar Soup with a crusty slice of baguette, a hunk of sourdough, or some garlic toast for dipping. If you want to round it out for dinner, try a crisp green salad dressed simply with lemon and olive oil.

Creative Ways to Present

For a fun twist, ladle the soup into hollowed-out bread bowls or serve it in oversized mugs for cozy, casual gatherings. You can even drizzle some hot sauce or add a swirl of cream for that chef’s touch right before serving.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Instant Pot Broccoli Cheddar Soup to cool completely before transferring it to airtight containers. It’ll keep well in the fridge for up to four days, making it a fabulous meal-prep option.

Freezing

You can absolutely freeze this soup! Pour cooled soup into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 3 months. Keep in mind, the texture may change slightly upon thawing due to the cheese and cream, but giving it a good stir while reheating helps!

Reheating

Gently reheat the soup in a saucepan over medium-low heat, stirring often to keep it smooth and creamy. If reheating from frozen, let it thaw in the fridge overnight first. Add a splash of milk, broth, or cream to loosen it up if desired.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works great if that’s what you have on hand! Add it straight from the freezer with no need to thaw. The pressure cooking time remains the same for a wonderfully creamy Instant Pot Broccoli Cheddar Soup.

Is there a way to make this soup entirely vegetarian?

Absolutely! Use vegetable broth and check that your cheddar cheese is labeled vegetarian-friendly — that way you keep the soup’s comforting flavor while making it suitable for everyone.

What’s the best way to make the soup thicker?

If you like your soup extra thick, use heavy cream instead of half-and-half, and don’t be afraid to let the soup simmer with the lid off after pressure cooking to let it reduce a bit before adding the dairy and cheese.

Can I make this Instant Pot Broccoli Cheddar Soup dairy-free?

While the classic relies on cheese and cream, you can swap in plant-based butter, a splash of unsweetened non-dairy milk, and your favorite vegan cheddar-style shreds for a dairy-free version. The flavor profile will be a bit different, but still so delicious!

Is it okay to leave some broccoli chunks for texture?

Yes, definitely! The beauty of Instant Pot Broccoli Cheddar Soup is that you can blend it as much or as little as you like — leave some bigger pieces for a more rustic, chunky texture if that’s your thing.

Final Thoughts

There’s something truly heartwarming about making and sharing a bowl of homemade Instant Pot Broccoli Cheddar Soup. Whether it’s for family dinner or a comforting lunch, I hope this recipe brings you and your loved ones as much joy as it has brought to my table. Give it a try and enjoy every cheesy, cozy spoonful!

Instant Pot Broccoli Cheddar Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

Author: Emma
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Creamy and delicious, this Instant Pot Broccoli Cheddar Soup is a comforting dish that’s perfect for a cozy meal. Made with fresh broccoli, sharp cheddar cheese, and a hint of Dijon mustard, this soup is a flavorful delight that comes together quickly in the Instant Pot.

Ingredients

Scale

Fresh Broccoli Cheddar Soup:

4 cups fresh broccoli florets, chopped
1 medium onion, diced
2 medium carrots, diced
2 cloves garlic, minced
3 cups low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese
1 cup half-and-half or heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika (optional)
Salt and black pepper to taste
Chopped fresh chives for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Set the Instant Pot to sauté mode and melt the butter. Add diced onion and carrots and sauté until softened. Add garlic and cook until fragrant.
Add Flour and Broth: Sprinkle flour over the veggies and stir well. Pour in the broth, stir until smooth, and add broccoli, Dijon mustard, smoked paprika, salt, and pepper.
Cook: Cancel sauté mode, secure the lid, and cook on manual high pressure for 5 minutes. Perform a quick release.
Blend and Add Cheese: Use an immersion blender to blend the soup until smooth. Stir in half-and-half and cheddar cheese until melted and creamy.
Adjust and Serve: Taste and adjust seasoning. Serve warm, garnished with fresh chives and extra cheese if desired.

Notes

For extra flavor, add a splash of hot sauce or Worcestershire sauce.
To make it vegetarian, use vegetable broth and ensure your cheddar is vegetarian-friendly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Instant Pot
Cuisine: American