Instant Pot Broccoli Cheddar Soup: The Ultimate Creamy Comfort Classic

Few soups deliver the cozy, nostalgic comfort of broccoli cheddar soup, and when made in the Instant Pot, this classic becomes faster, richer, and more foolproof than ever. Instant Pot Broccoli Cheddar Soup is the perfect balance of creamy texture, bold cheddar flavor, and tender broccoli, all achieved in under 30 minutes with minimal cleanup.

This recipe is designed for busy home cooks who want restaurant-quality soup without hovering over the stove. The pressure cooker gently softens the broccoli while building deep flavor from onions, garlic, and broth. A simple roux creates body, while sharp cheddar melts into a silky finish that coats every spoonful.

Whether you’re making a quick weeknight dinner, meal-prepping lunches, or craving something warm on a chilly evening, this soup checks every box. It’s family-friendly, customizable, and endlessly comforting.

Why You’ll Love This Instant Pot Broccoli Cheddar Soup

  • Fast & Efficient: Ready in about 25 minutes total
  • Ultra Creamy: No gritty texture or broken cheese
  • One-Pot Meal: Easy cleanup, no extra pans
  • Customizable: Make it thicker, lighter, or extra cheesy
  • Perfect Comfort Food: Cozy, filling, and satisfying

Unlike stovetop versions that require constant stirring, the Instant Pot handles most of the work. The result is a smooth, rich soup with tender broccoli and bold cheddar flavor that tastes like it simmered all day.


Ingredients

  • 4 cups fresh broccoli florets (bite-sized)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth (or chicken broth)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)

Instructions

  1. Set the Instant Pot to Sauté mode. Melt the butter, then add diced onion. Cook 2–3 minutes until softened.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Sprinkle in flour and stir continuously for 1 minute to form a roux.
  4. Slowly pour in vegetable broth while whisking to prevent lumps.
  5. Add broccoli florets, salt, pepper, and paprika if using.
  6. Secure the lid, set valve to sealing, and pressure cook on High for 5 minutes.
  7. Perform a quick release.
  8. Use an immersion blender to partially blend the soup, leaving some texture.
  9. Switch to Sauté (Low). Stir in milk and cream.
  10. Gradually add shredded cheddar, stirring until melted and smooth.
  11. Taste and adjust seasoning. Serve hot.

Pro Tips for the Best Broccoli Cheddar Soup

  • Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect texture
  • Don’t boil after adding cheese: Gentle heat keeps the soup smooth
  • Blend to preference: Fully blend for silky soup or leave chunks for texture
  • Use sharp cheddar: Stronger flavor means better soup

Variations to Try

Lighter Version:
Use half-and-half instead of cream and reduce cheese to 1½ cups.

Extra Cheesy:
Add an additional ½ cup cheddar or mix in white cheddar.

Protein Boost:
Stir in cooked shredded chicken or crispy bacon.

Vegetarian-Friendly:
Use vegetable broth and serve with crusty bread or salad.


What to Serve with Broccoli Cheddar Soup

  • Crusty sourdough bread
  • Garlic toast
  • Grilled cheese sandwiches
  • Simple green salad
  • Roasted vegetables

This soup also pairs beautifully with a crisp apple salad or warm dinner rolls.

Storage & Reheating

  • Refrigerator: Store up to 4 days in an airtight container
  • Freezer: Freeze without cheese added, then reheat and add cheese later
  • Reheat gently: Use low heat to prevent separation

Fun Food Fact

Broccoli cheddar soup became popular in American cafés during the 1980s as a hearty vegetarian option. Today, it’s one of the most beloved comfort soups in the U.S., especially during fall and winter months.


Final Thoughts

This Instant Pot Broccoli Cheddar Soup delivers maximum flavor with minimal effort. Creamy, rich, and endlessly comforting, it’s a recipe you’ll return to again and again. Whether you’re cooking for family or treating yourself to a cozy meal, this soup proves that homemade comfort food can be quick, simple, and incredibly satisfying.

Instant Pot Broccoli Cheddar Soup

A creamy, rich broccoli cheddar soup made quickly and easily in the Instant Pot.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 340

Ingredients
  

Soup Base
  • 4 cups broccoli florets fresh
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 3 cups vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Instant Pot
  • Immersion blender
  • Measuring cups
  • Wooden spoon

Method
 

  1. Set Instant Pot to sauté and melt butter. Cook onion until soft, then add garlic.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in broth, then add broccoli, salt, and pepper.
  4. Pressure cook on High for 5 minutes, then quick release.
  5. Blend soup partially using immersion blender.
  6. Stir in milk, cream, and cheddar cheese until smooth.

Notes

Use freshly shredded cheese for best texture.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating