If you love cozy, comforting soups that come together quickly, this Instant Pot Broccoli Cheddar Soup Recipe is an absolute game changer. With vibrant green broccoli, sweet carrots, and sharp, melty cheddar cheese all cooked to perfection in your Instant Pot, this soup delivers creamy, cheesy goodness without all the fuss. It’s just the right mix of fresh veggies and rich, velvety broth, perfect for a weekday lunch or a comforting dinner when you crave something nourishing and satisfying. Plus, making it in an Instant Pot means you get deep flavors in no time, with minimal cleanup, making it a true home-cooked winner.
Ingredients You’ll Need
The magic of this Instant Pot Broccoli Cheddar Soup Recipe lies in its simple but carefully chosen ingredients. Each has an essential role — from the sweetness of carrots to the melt-in-your-mouth cheddar cheese and the fresh broccoli that gives the soup its vibrant color and texture. Here’s what you’ll need:
- 3 tablespoons butter: Adds rich flavor and helps sauté the onions and garlic beautifully.
- 1 large onion (chopped): Provides a sweet, aromatic base for the soup.
- 1 clove garlic (minced): Delivers a subtle warmth and depth to the broth.
- 4 cups chicken stock: Creates a flavorful liquid foundation that enhances all the ingredients.
- 4 cups broccoli florets: Or thawed frozen baby broccoli; the star vegetable, packed with nutrients and color.
- 1 cup matchstick carrots: Adds natural sweetness and a lovely pop of orange.
- 1 teaspoon freshly ground pepper: Brings mild heat and flavor balance.
- ½ teaspoon salt: Enhances all the flavors perfectly without overpowering.
- ¼ cup corn starch: The secret to thickening your soup to that perfect creamy consistency.
- ¼ cup water: To dissolve the corn starch and avoid lumps when thickening.
- 2 cups shredded Sharp Cheddar cheese (8-ounce block): Gives the soup its distinctive rich, cheesy punch.
- 2 cups half and half: Adds creaminess and smooth texture without being overly heavy.
How to Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sauté Your Aromatics
Start by turning your Instant Pot to the sauté setting and melting the butter. Toss in the chopped onion, stirring occasionally until it becomes translucent, which means it’s releasing that sweet, fragrant flavor we all love. Next, add the minced garlic and cook just until it’s fragrant, about 30 seconds — you want to be careful not to burn it so it stays pleasant and mild.
Step 2: Add Vegetables and Stock
Pour in the chicken stock along with the fresh broccoli florets and matchstick carrots. Season with salt and freshly ground pepper, then give everything a good stir so the flavors start mingling. Lock the lid on your Instant Pot and be sure the steam release valve is sealed. Set it to cook on high pressure for just 1 minute. Yes, just one minute — that’s how quick this hearty soup comes together!
Step 3: Prepare Your Thickening Mixture
While the soup is under pressure, whisk together the corn starch with cold water in a small bowl. This simple mixture will be what thickens the soup later, so it has that luscious, creamy texture that you want in a broccoli cheddar soup.
Step 4: Release Pressure and Thicken
Once the cooking time is up, perform a quick pressure release by carefully moving the valve to vent and allowing all the steam to escape. After the valve drops and it’s safe to open, remove the lid and switch the Instant Pot back to sauté mode. Slowly whisk in the corn starch and water mixture, stirring constantly to avoid lumps, and bring the soup to a gentle boil. This step activates the thickener beautifully and gives the soup that silky finish.
Step 5: Add Cream and Cheese
Stir in the half and half to add richness. Then the star ingredient — handful by handful, add the shredded sharp cheddar cheese, stirring thoroughly each time so it melts smoothly into the soup. Keep going until it’s all incorporated and your soup is irresistibly creamy and cheesy.
Step 6: Serve Warm
Your Instant Pot Broccoli Cheddar Soup Recipe is now ready to be ladled into bowls and enjoyed immediately. Warm and comforting with a perfect balance of fresh veggies and cheesy indulgence!
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
Garnishing really elevates the presentation and taste of this soup. Try sprinkling extra shredded cheddar or finely chopped fresh parsley for a pop of color. You can also add crispy crumbled bacon or a swirl of sour cream to add richness. A light dusting of smoked paprika or black pepper gives it an extra dimension of flavor that makes each spoonful even more exciting.
Side Dishes
This soup pairs beautifully with warm, crusty bread or garlic breadsticks for dipping and soaking up every last drop. A simple green salad with a sharp vinaigrette can also balance the creamy soup nicely, adding freshness to your meal. For a heartier option, serve with a grilled cheese sandwich loaded with your favorite cheese for the ultimate cozy combo.
Creative Ways to Present
Want to impress your guests? Serve this soup in hollowed-out small bread bowls for a charming rustic touch. Alternatively, top each bowl with toasted almond slivers or crushed crackers to add texture contrast. You can also portion the soup into mason jars for an adorable and practical way to serve, especially at casual gatherings or lunches.
Make Ahead and Storage
Storing Leftovers
Your Instant Pot Broccoli Cheddar Soup Recipe keeps really well in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavors, then just reheat gently on the stove or in the microwave.
Freezing
This soup freezes wonderfully. Divide it into freezer-safe containers or heavy-duty freezer bags, leaving a little room for expansion, and freeze for up to 3 months. When defrosting, thaw overnight in the fridge and stir well before reheating to bring back the creamy, cheesy consistency.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring frequently so it doesn’t scorch and to help all the cheese and cream reincorporate smoothly. If it becomes too thick after reheating, add a splash of milk or chicken broth to loosen it up perfectly.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken stock with vegetable broth, and you’ll have a delicious vegetarian version that’s just as comforting and full of flavor.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly in this recipe. Just thaw it beforehand to avoid adding extra water to the soup and keep the texture just right.
What if I don’t have an Instant Pot? Can I make this on the stove?
You can! Start by sautéing the onions and garlic in a pot, adding the stock and veggies, then simmer until tender. Stir in the cornstarch slurry and half and half last, melting the cheese off heat to avoid curdling.
How do I prevent the soup from becoming grainy when adding cheese?
Adding cheese slowly over low heat while stirring ensures it melts smoothly without clumping or becoming grainy. Avoid boiling after adding cheese to maintain creaminess.
Can I use mild cheddar instead of sharp cheddar?
Yes, mild cheddar will work just fine, though sharp cheddar gives the soup more pronounced cheesy tang, which balances the sweetness of the veggies beautifully.
Final Thoughts
There’s something so special about a bowl of soup that warms you from the inside out, and this Instant Pot Broccoli Cheddar Soup Recipe does exactly that with minimal effort. Its creamy texture, bold cheddar flavor, and perfectly tender broccoli make it an everyday comfort food star. I hope you’ll enjoy making this soup as much as I do—it’s the kind of recipe that feels like a warm hug in a bowl and fits perfectly into any busy schedule or cozy night in.
Print
Instant Pot Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
A creamy and comforting Instant Pot Broccoli Cheddar Soup made with fresh broccoli, sharp cheddar cheese, and a blend of vegetables, cooked quickly under pressure for a rich and flavorful meal perfect for any day.
Ingredients
Soup Base
- 3 tablespoons butter
- 1 large onion, chopped
- 1 clove garlic, minced
- 4 cups chicken stock
- 4 cups broccoli florets (or 14 oz frozen baby broccoli florets, thawed)
- 1 cup matchstick carrots
- 1 teaspoon freshly ground pepper
- ½ teaspoon salt
Thickening Mixture
- ¼ cup corn starch
- ¼ cup water
Dairy
- 2 cups shredded Sharp Cheddar cheese (8 ounce block)
- 2 cups half and half
Instructions
- Sauté Aromatics: Set the Instant Pot on the sauté setting. Melt the butter and add the chopped onion, cooking until translucent. Then add the minced garlic and sauté briefly until fragrant.
- Add Vegetables and Stock: Pour in the chicken stock, broccoli florets, matchstick carrots, salt, and freshly ground pepper. Stir to combine all ingredients evenly.
- Pressure Cook: Lock the lid on the Instant Pot ensuring the vent is set to seal. Cook on high pressure for 1 minute to tenderize the vegetables.
- Prepare Thickener: While the soup is cooking, whisk together the corn starch and water in a small bowl to make a slurry for thickening.
- Release Pressure and Thicken Soup: When the cooking time ends, quickly release the pressure using a quick pressure release. Once the valve drops, remove the lid and turn on the sauté setting. Stirring constantly, add the corn starch slurry to the soup and bring it to a boil to thicken.
- Add Dairy and Cheese: Stir in the half and half, then gradually add the shredded cheddar cheese by the handful, stirring continuously until the cheese is fully melted and the soup is smooth and creamy.
- Serve: Serve the soup warm, optionally garnished with additional cheddar or fresh herbs if desired.
Notes
- This soup can be made vegetarian by substituting vegetable stock for chicken stock.
- For a thicker soup, increase the corn starch to â…“ cup and water accordingly.
- If frozen broccoli florets are used, thaw before adding to the soup for even cooking.
- Use sharp cheddar for the best flavor, but mild cheddar can be substituted for a gentler taste.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
