Instant Pot Broccoli Cheddar Soup is the cozy dinner I reach for when the day gets away from me. It’s creamy, cheesy, and somehow still packed with veggies, which feels like a small miracle on a busy night. The Instant Pot does the heavy lifting while you tidy up the kitchen or set the table. My favorite part is how it tastes like it simmered forever, even though it was ready before I could finish slicing bread. If you love comfort food that brings everyone to the table fast, this one is for you.
Why you will love this soup:
This pot of comfort hits that perfect sweet spot between easy and impressive. If you’ve got a head of broccoli and a block of cheddar, you’re halfway to dinner. The flavor is rich without being heavy, and you can tweak the texture to be chunky or silky depending on your mood. It’s family friendly, budget friendly, and weeknight reliable.
Here’s what makes it a keeper:
Speed meets flavor. The pressure cook time is super short, which keeps the broccoli bright and tender. You’ll get a restaurant style finish with minimal effort.
Real cheese, real comfort. Freshly shredded cheddar melts smooth and gives the soup that classic sharp, cheesy bite.
Simple ingredients that you probably already have. Onion, carrot, broccoli, broth, cheddar, milk, and a few pantry seasonings.
Flexible texture. Keep it rustic with broccoli pieces or blend some of it for a creamy base. It’s your call.
And if you’re into pressure cooker magic like I am, you’ll love browsing more Instant Pot recipes for weeknights that do not feel like a scramble.
“I made this after work and my picky eater asked for seconds. It tasted like a cozy café soup, and it came together faster than a takeout order.”
Ingredients Notes:
Here’s what you’ll need and why it matters. Keep it simple, and use what you’ve got.
- 2 tablespoons butter for richness and sautéing the aromatics.
- 1 tablespoon olive oil helps prevent the butter from browning too fast.
- 1 small onion, diced adds sweetness and depth.
- 2 garlic cloves, minced for that warm, savory lift.
- 4 cups broccoli florets, roughly chopped. Fresh works best, but frozen is fine with a tiny timing tweak.
- 1 medium carrot, shredded or finely chopped for color and a touch of sweetness.
- 3 cups low sodium chicken or vegetable broth to keep it balanced. Low sodium lets you control the salt.
- 1 cup whole milk plus 1 cup half and half or heavy cream for creaminess without going overboard.
- 2 cups sharp cheddar, freshly shredded so it melts smoothly. Pre-shredded can be grainy.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water, optional, if you like it thicker.
- 1/2 teaspoon mustard powder quietly boosts the cheddar flavor.
- 1/4 teaspoon paprika for color and warmth. A pinch of nutmeg is also lovely.
- Salt and black pepper to taste.
Ingredient swaps
No half and half? Use all milk and thicken a touch more with cornstarch. Want it vegetarian? Use vegetable broth. Gluten free? This recipe already is, as long as your broth and spices are certified. Need to use frozen broccoli? Yes, but reduce the pressure cook time to 0 minutes.
Cheese matters
Sharp cheddar makes the flavor pop, and grating it yourself is worth the extra minute. If you’re craving a deeper flavor, mix in a handful of gruyere. Want extra creaminess without extra dairy? Blend a scoop of the soup before adding the cheese. For another creamy Instant Pot comfort dish, check out this super cozy Instant Pot mushroom risotto.
How to make this recipe:
- Sauté. Set the Instant Pot to Sauté. Melt butter with olive oil. Add onion and cook 3 to 4 minutes until soft. Stir in garlic for 30 seconds.
- Build the base. Add broccoli, carrot, mustard powder, paprika, a small pinch of nutmeg if you like, and broth. Scrape the bottom of the pot to release any browned bits.
- Pressure cook. Lock the lid, set valve to Sealing, and cook on High Pressure for 1 minute using Manual or Pressure Cook. For frozen broccoli, use 0 minutes. The pot will take about 8 to 10 minutes to come to pressure.
- Quick release. Carefully switch the valve to Venting and release steam. Open the lid.
- Blend a bit (optional). Use an immersion blender to pulse a few times for a creamy base while leaving some pieces. Or scoop out a cup, blend, and return it.
- Add dairy. Switch to Keep Warm. Stir in milk and half and half. Do not boil once dairy is in. Add cheddar a handful at a time, stirring until melted before adding more.
- Thicken if needed. If you like it thicker, stir in the cornstarch slurry and simmer on Sauté for 1 to 2 minutes, stirring.
- Taste and finish. Add salt and pepper. If it tastes flat, a splash of hot sauce or a squeeze of lemon brightens it.
Pro timing notes
Cook time is short, but the preheat time matters. If your broccoli is very small or delicate, go with 0 minutes to keep it from getting mushy. Large florets do great with 1 minute.
Serving moment
Ladle into warm bowls and top with extra cheddar, a crack of pepper, and a sprinkle of chives. Side note, if you love a cozy bowl like this, you will also love my speedy Instant Pot chicken noodle soup for busy nights.
Recipe Tips
For the creamiest results, shred your cheddar from a block. Pre-shredded varieties often contain anti-caking agents that keep them from melting smoothly. If that is what you have, stir in small amounts over lower heat and be patient.
To avoid curdling, don’t let the soup boil after adding dairy. Keep the pot on Keep Warm or the lowest Sauté setting. If it gets too hot, turn off the heat and let it cool slightly before adding more cheese.
Salt in stages. The cheese and broth already add some salt, so taste before adding more. Freshly cracked black pepper wakes the flavors right up.
If you love thicker soup, use a little less broth or add the cornstarch slurry. If you want it lighter, replace some cream with extra milk and skip the slurries altogether.
Leftovers keep 3 to 4 days in the fridge. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen. I usually avoid freezing cheese based soups because the texture can separate, but if you do, reheat slowly and blend to bring it back together.
What to serve with this Instant Pot Broccoli Cheddar Soup:
Crusty bread is a no brainer. Warm it in the oven while the soup cooks, then tear off pieces and dunk away. Buttered toast or garlic bread are great too. A crisp green salad with lemony dressing balances the richness, and sliced apples or pears on the side are surprisingly perfect with cheddar.
If you want to stretch dinner, add a simple grilled cheese or roast a tray of seasoned potatoes. You can also keep it all in the Instant Pot family and whip up silky Instant Pot mashed potatoes to serve on the side. For a fun twist, sprinkle the soup with croutons or crushed buttery crackers just before serving for crunch.
And if you’re feeding a crowd, serve this alongside a hearty salad and a protein like rotisserie chicken. It turns a simple bowl into a satisfying meal without extra stress.
Common Questions
Can I use frozen broccoli?
Yes. Use 0 minutes on High Pressure. The pot will still come to pressure, and the broccoli will cook during that time.
Can I make this gluten free?
It already is, as long as your broth and spices are gluten free. If you want to thicken, use cornstarch slurry instead of flour.
How do I keep the cheese from getting grainy?
Turn the heat way down, add cheese gradually, and stir gently. Freshly shredded cheddar melts best.
Can I make it vegetarian?
Absolutely. Use vegetable broth and the rest of the recipe stays the same.
How long does it keep?
3 to 4 days in the fridge. Reheat slowly over low heat, and add a splash of broth or milk to loosen the consistency.
A warm, cheesy bowl waiting for you
I love how this recipe turns a few simple ingredients into something you want to linger over. Instant Pot Broccoli Cheddar Soup gets that classic café flavor with weeknight timing, and it’s easy to customize for your crew. If you want another angle on the method and ingredients, I found helpful tips in this guide from Instant Pot Broccoli Cheddar Soup – 365 Days of Slow Cooking and …. Ready to ladle up comfort, add a little extra cheddar on top, and call dinner done? Go for it, and tell me how you make it your own.
Instant Pot Broccoli Cheddar Soup
Ingredients
Soup Base
- 2 tablespoons butter For richness and sautéing the aromatics.
- 1 tablespoon olive oil Helps prevent the butter from browning too fast.
- 1 small onion, diced Adds sweetness and depth.
- 2 cloves garlic, minced For that warm, savory lift.
- 4 cups broccoli florets, roughly chopped Fresh works best, but frozen is fine with a tiny timing tweak.
- 1 medium carrot, shredded or finely chopped For color and a touch of sweetness.
- 3 cups low sodium chicken or vegetable broth To keep it balanced.
- 1 cup whole milk For creaminess.
- 1 cup half and half or heavy cream Adds creaminess without going overboard.
- 2 cups sharp cheddar, freshly shredded For smooth melting and a classic flavor.
Seasoning and Thickeners
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water Optional, for thickness.
- 1/2 teaspoon mustard powder Quietly boosts the cheddar flavor.
- 1/4 teaspoon paprika For color and warmth.
Instructions
Preparation
- Set the Instant Pot to Sauté. Melt butter with olive oil.
- Add onion and cook for 3 to 4 minutes until soft. Stir in garlic for 30 seconds.
Cooking
- Add broccoli, carrot, mustard powder, paprika, and broth. Scrape the bottom of the pot to release any browned bits.
- Lock the lid, set valve to Sealing, and cook on High Pressure for 1 minute using Manual or Pressure Cook. Use 0 minutes for frozen broccoli.
- Carefully switch the valve to Venting and release steam. Open the lid.
Final Touches
- If desired, use an immersion blender to pulse for a creamy base, leaving some pieces.
- Stir in milk and half and half. Do not boil after adding dairy.
- Add cheddar gradually, stirring until melted before adding more.
- If you like it thicker, stir in the cornstarch slurry and simmer on Sauté for 1 to 2 minutes, stirring.
- Add salt and pepper to taste. A splash of hot sauce or lemon can brighten flavors.
