Instant Pot Broccoli Cheddar Soup (Printable version)
Creamy, cheesy broccoli soup ready in under 30 minutes using your Instant Pot for maximum flavor and minimum effort.
# What you need:
→ Vegetables
01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced
→ Base
05 - 3 cups vegetable broth
06 - 2 tablespoons unsalted butter
→ Dairy & Cheese
07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream
→ Spices & Seasoning
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper, to taste
→ Thickener
13 - 2 tablespoons all-purpose flour
# How to make it:
01 - Set the Instant Pot to Sauté. Add butter and let melt. Add diced onion and sauté for 2–3 minutes until soft. Stir in minced garlic and cook another 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook, stirring constantly, for 1 minute to form a roux and eliminate raw flour taste.
03 - Gradually pour in vegetable broth while whisking thoroughly to prevent lumps. Add broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
04 - Seal the lid. Set to Manual High Pressure for 5 minutes.
05 - Perform a quick release when cooking completes. Open the lid and stir the soup.
06 - Use an immersion blender to purée the soup to your preferred consistency—completely smooth or slightly chunky with broccoli pieces.
07 - Set Instant Pot to Sauté Low. Stir in milk and heavy cream. Gradually add shredded cheddar cheese, stirring continuously until fully melted and smooth.
08 - Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with additional cheddar or fresh herbs if desired.
# Expert tips:
01 -
- The immersion blender creates that restaurant style velvety texture without dirtying multiple bowls
- Sharp cheddar brings a depth of flavor that mild cheese simply cannot match
- The entire meal comes together in under thirty minutes with almost zero active cooking time
02 -
- Never blend hot soup in a standard blender without venting or the pressure can blow the lid off dangerously
- Adding cheese to boiling liquid causes it to separate and turn grainy so always reduce the heat first
- The soup continues thickening as it cools so plan for it to be slightly thinner right off the heat
03 -
- Grate your own cheese from blocks because pre shredded cheese contains cellulose that prevents smooth melting
- Room temperature dairy incorporates more easily than cold ingredients which can cause the cheese to clump