There’s something incredibly comforting about a warm bowl of cheesy, velvety broccoli soup simmered to perfection—and this Instant Pot Broccoli Cheddar Soup Recipe delivers exactly that with a fun kitchen hack that makes it both creamy and ready in a snap. I love how the Instant Pot does most of the heavy lifting so you get deep flavors without standing over the stove.
Why You’ll Love This Recipe
- Super Quick & Easy: The Instant Pot speeds up cooking without sacrificing flavor, making dinner much faster on busy days.
- Rich, Creamy Texture: I love how the stovetop roux and cheese finish creates an ultra-smooth, comforting soup.
- Customizable Flavors: You can easily adjust seasoning, use veggie or chicken broth, and swap ingredients to suit your taste or diet.
- Family Favorite: My kids and friends always ask for seconds — it’s a total crowd-pleaser that doesn’t feel heavy.
Ingredients You’ll Need
These ingredients work beautifully together to give you that classic broccoli cheddar soup flavor—bright veggies balanced by creamy cheese and broth. Plus, they’re simple enough to find at any grocery store.
- Cheddar Cheese: Sharp cheddar packs bold flavor; grate it fresh for the best melt and creaminess.
- Broccoli: Cut into small florets so it cooks evenly and blends well into the soup.
- Carrot: Adds natural sweetness and vibrant color, shredded for quick cooking.
- Onion: Diced fine for a mellow savory base that complements the garlic.
- Butter: Essential for sautéing and making the roux, which thickens the soup perfectly.
- Garlic: Minced to release its flavor quickly during the saute step.
- Broth (Veggie or Chicken): Adds depth—choose low sodium so you can control the saltiness.
- Salt, Black Pepper, Red Chili Flakes: Seasoning brings everything together and a little chili gives a subtle kick.
- All-Purpose Flour: Used in the stovetop roux for that thick, velvety texture.
- Milk or Cream: Added after pressure cooking to keep the soup rich and smooth without curdling.
Variations
I love experimenting with this soup depending on what’s in the fridge or what the family likes best. You can adapt the recipe to suit gluten-free, creamier versions, or even a bit spicier.
- Gluten-Free Version: I skip the flour and simply add extra butter and cream after pressure cooking, and it turns out just as creamy and delicious!
- Vegan Variation: Swap cheddar for vegan cheese and use veggie broth—just keep the roux with vegan butter and flour.
- Extra Creamy: Use half-and-half or heavy cream instead of milk for a richer finish that feels indulgent.
- Spicy Kick: Adding a pinch more red chili flakes or a dash of hot sauce really wakes the flavors up nicely.
How to Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sauté Your Base
Start your Instant Pot on SAUTE mode and melt the butter. Add your diced onions and minced garlic, then sauté them for about 2 minutes until they smell incredible and are translucent—not browned. This quick step builds the foundation for your soup’s rich flavor, so don’t rush it!
Step 2: Add Veggies, Season, and Broth
Once your onions and garlic are soft, throw in the broccoli pieces and shredded carrots. Sprinkle in salt, black pepper, and red chili flakes. Pour in the broth and give it a good stir to combine everything well. This is where your soup starts coming to life.
Step 3: Pressure Cook the Soup
Hit CANCEL to stop SAUTE mode, then seal the Instant Pot lid, ensuring the vent is in the sealing position. Set it to MANUAL or pressure cook mode on high for 5 minutes. After it beeps, I always let the pressure release naturally—about 10 to 15 minutes—so the broccoli finishes cooking gently and the flavors meld beautifully.
Step 4: Prepare the Roux on the Stovetop
While your soup is cooking, melt butter in a separate saucepan. Stir in the flour and sauté for about a minute—this cooks out the raw flour flavor. Slowly whisk in your milk a bit at a time until you achieve a smooth, thick sauce. This little trick adds that luscious creaminess to your soup without the flour getting gummy in the pressure cooker.
Step 5: Combine and Melt Cheese
Once the pressure is released and the lid is off, pour your roux into the Instant Pot along with the grated cheddar cheese, adding it gradually while stirring constantly. Switch back to SAUTE mode and let the soup simmer for a couple more minutes until the cheese melts completely without separating. This step seals the deal on rich, slightly thickened, and cheesy soup that’s impossible to resist.
Step 6: Serve and Enjoy
Give your soup one last stir, then ladle it into bowls. Don’t forget to garnish with a bit of extra grated cheddar, some black pepper, or red chili flakes for a pretty and tasty touch. Now, grab some crusty bread and dive in!
Pro Tips for Making Instant Pot Broccoli Cheddar Soup Recipe
- Use Sharp Cheddar: I discovered sharp cheddar gives this soup its signature zing—don’t settle for mild or pre-shredded blends that won’t melt as smoothly.
- Natural Pressure Release: Trust me on this; letting the Instant Pot release pressure naturally keeps your broccoli tender but not mushy.
- Make the Roux Separately: Mixing raw flour directly in the Instant Pot can create lumps, so the stovetop roux is a game-changer I swear by.
- Stir Constantly When Adding Cheese: It avoids clumping and makes the cheese integrate so beautifully into the soup’s base—patience here really pays off.
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
I’m a sucker for a little extra cheddar grated right on top, with a fresh crack of black pepper or a light sprinkle of red chili flakes to give it a gentle heat. Sometimes, I toss on crispy bacon bits or fresh chives for an upscale touch when I want to impress.
Side Dishes
Crusty bread is the classic partner here—think toasted baguette or sourdough. You can also serve it with a simple green salad or even buttery garlic rolls for a full, satisfying meal.
Creative Ways to Present
For a cozy dinner party, I sometimes serve the soup in hollowed-out mini bread bowls—it feels special and makes the night feel a little festive without extra fuss. Garnished with a swirl of cream and fresh herbs, it always gets compliments.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge—it keeps beautifully for 3 to 4 days. When you reheat, give it a good stir because some separation is natural as the cheese cools.
Freezing
This soup freezes well, but I usually leave out the milk/cream and cheese before freezing, then add fresh when reheating. This keeps the texture creamy and prevents curdling or separation after defrosting.
Reheating
Reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or broth if it seems too thick. This refreshes that creamy texture and brings back the fresh-from-the-pot goodness.
FAQs
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Can I make this Instant Pot Broccoli Cheddar Soup Recipe dairy-free?
Absolutely! Swap regular cheddar for dairy-free cheese alternatives and use plant-based milk and vegan butter for the roux. The soup will still be rich and flavorful without the dairy.
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Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works fine. Just be mindful that it will release more water, so you might need to reduce the broth slightly or cook a little longer to get your preferred thickness.
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Is there a way to make this soup thicker without the flour?
You can skip the flour and instead rely on blending some of the cooked broccoli before adding cheese and cream — this natural thickening method keeps things gluten-free and still creamy.
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Can I cook the entire soup inside the Instant Pot without the stovetop step?
While you can cook the whole soup in the Instant Pot, I recommend making the roux on the stovetop to avoid clumps and ensure a smooth texture, which really improves the final soup’s creaminess.
Final Thoughts
I absolutely love how this Instant Pot Broccoli Cheddar Soup Recipe comes together with minimal fuss but maximum comfort. It’s become my go-to when I want cozy, rich homemade soup that doesn’t mean spending hours in the kitchen. You’ll find it’s perfect for weeknights, and the leftovers taste just as good the next day. Give it a try—you might just find it turns into a family classic like it did for me!
Print
Instant Pot Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish made with fresh broccoli, sharp cheddar cheese, and a blend of vegetables, perfect for a quick and satisfying meal. The recipe utilizes the Instant Pot to pressure cook the veggies to tender perfection, then finishes on the stovetop with a smooth cheese sauce for that rich, velvety texture.
Ingredients
Instant Pot Ingredients
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 tablespoon garlic, minced
- 3 cups broccoli, cut into small pieces
- 1 cup carrot, shredded
- 2 cups broth, veggie or chicken
- Salt, to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes
Stovetop Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup milk or cream
- 2 cups cheddar cheese, grated, sharp preferred
Instructions
- Sauté aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons butter. Add diced onions and minced garlic and sauté for 2 minutes until fragrant and softened.
- Add vegetables, seasoning, and broth: Stir in broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth. Mix well to combine. Press Cancel, close the Instant Pot lid, and ensure the vent is in the sealing position.
- Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode on high pressure for 5 minutes.
- Release pressure: When cooking is complete, allow the pressure to release naturally. Then open the lid carefully.
- Prepare roux on stovetop: In a separate saucepan on the stovetop, melt 2 tablespoons butter. Add all-purpose flour and sauté for 1 minute to cook out the raw flour taste, stirring constantly.
- Add milk and thicken sauce: Gradually whisk in the milk or cream a little at a time until you achieve a smooth, thick consistency.
- Combine cheese and roux with soup: Stir the prepared roux and grated cheddar cheese gradually into the soup in the Instant Pot, stirring continuously until the cheese melts completely.
- Simmer soup: Change the Instant Pot setting to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors.
- Serve: Ladle the soup into bowls, garnish with extra grated cheddar, black pepper, or red chili flakes, and enjoy hot with crusty bread.
Notes
- Broth: Better Than Bouillon base is a convenient option to quickly prepare flavorful broth for this soup.
- Gluten-free variation: Omit the all-purpose flour and add an extra 2 tablespoons of butter to the Instant Pot initially. Add milk or cream after pressure cooking to achieve creaminess without gluten.
- Recipe created using a 6-quart Instant Pot DUO60.
- Updated method avoids cooking flour under pressure for better texture and flavor.
- For a thicker soup, simmer a little longer on sauté mode before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
