Instant Pot Broccoli Cheddar Soup is the kind of cozy meal you want when it is chilly outside, or when you just need something warm and comforting without a lot of fuss. I make it on busy weeknights when the fridge looks sad and the couch is calling. It is thick, creamy, and packed with tender broccoli and melty cheese. The best part is that it comes together fast, and the cleanup is light. My family asks for it constantly, and I never mind because it is simple, affordable, and totally satisfying. If you are here for a reliable, no-drama bowl of goodness, you found it.
Why you will love this soup:
If you love classic comfort food but do not want to hover over the stove, this recipe is your new best friend. It cooks quickly in the Instant Pot, and you can adjust the texture to be as chunky or as smooth as you like. It is also a great way to get more veggies on the table without a fight, because broccoli turns sweet and tender under pressure. The creamy base feels indulgent, yet it is built from simple pantry staples you probably have right now. And yes, it absolutely reheats like a dream for lunches the next day.
I have tried many versions, and this one is my go to when I want that classic flavor in less time. If you are building your pressure cooker routine, you might like browsing more ideas in my collection of Instant Pot recipes too.
One thing I hear a lot from friends: they want a fast dinner that still tastes like it simmered all afternoon. This delivers. It is rich, cozy, and completely doable on a weeknight. It is also crowd friendly, kid friendly, and budget friendly, which is a rare combo.
“I made this on a Monday, and my teens asked for leftovers on Tuesday. That is a minor miracle at my house. Creamy, cheesy, and not heavy. Saving this recipe for life.”
When I say this is Delicious Instant Pot Broccoli Cheddar Soup, I mean it. You get that classic cheesy bite, the tender broccoli, and a silky spoonful that tastes like a hug in a bowl.
Ingredients Notes:
Before we start, here is a quick look at what you need and why it matters. Nothing fancy, just smart choices that make a big difference.
- Butter or olive oil: Butter gives a richer flavor, but olive oil works if you prefer it lighter.
- Onion and garlic: Build flavor right from the start. A small onion is enough. Add garlic for extra depth.
- Broccoli: Fresh florets cook quickly and taste bright. You can use frozen in a pinch, but do not cook it under pressure as long.
- Carrot: Adds sweetness and color. Grate it for even cooking.
- Chicken or vegetable broth: Use low sodium so you can control the salt.
- Milk and cream: I like a mix for perfect body. Whole milk and a splash of cream is ideal.
- Cheddar: Sharp cheddar gives the best flavor. Freshly grated melts smoother than pre-shredded.
- Flour or cornstarch: Helps thicken. I often use a small cornstarch slurry to keep it silky.
- Seasonings: Salt, pepper, a pinch of paprika, and a touch of mustard powder to boost the cheese flavor.
Optional but lovely: a tiny squeeze of lemon at the end to brighten the whole pot. It does not taste lemony, it just wakes things up. If you love creamy comfort dinners, you might also enjoy my creamy Instant Pot mushroom risotto on another night.
Keep in mind, the kind of cheddar matters. A block of sharp or extra sharp cheddar that you grate yourself will melt smoothly and give you the most flavor. Pre-shredded tends to be coated and can get grainy.
For dairy free guests, you can use a dairy free milk and a good melting dairy free cheese. The flavor will be different, but still comforting and tasty.
If you want extra protein, tossed cooked shredded chicken into the pot after blending and let it warm through on sauté for a minute or two. 
How to make this recipe:
Here is the rhythm I follow every single time. It is simple and reliable.
- Prep the veggies: Chop broccoli into small, bite sized florets. Dice onion, grate carrot, and mince garlic. Grate your cheddar now so it is ready when the pot is hot.
- Sauté: Set Instant Pot to Sauté. Melt butter or warm oil. Add onion and carrot with a pinch of salt. Cook until softened and fragrant, about 3 to 4 minutes. Stir in garlic for 30 seconds.
- Build the base: Sprinkle in flour and stir for 30 seconds to coat the veggies. Pour in broth slowly while whisking to avoid lumps. Scrape the bottom well so nothing sticks.
- Add broccoli: Stir in the broccoli, paprika, mustard powder, and a few grinds of black pepper.
- Pressure cook: Seal the lid and cook on High pressure for 1 minute. Yes, just 1 minute. The pot takes time to come up to pressure which is enough to soften the broccoli without turning it mushy.
- Quick release: Carefully quick release the steam. Open the lid away from you.
- Blend to your texture: Use an immersion blender for a mostly smooth soup with a few bits, or blend half in a blender and return it to the pot. If you like it chunkier, blend less.
- Stir in dairy: Turn Sauté back on Low or Keep Warm. Stir in milk and cream. Heat gently, do not boil.
- Add cheese off heat: Turn the pot off. Add cheddar by the handful, stirring between additions. This keeps it smooth and prevents clumping.
- Taste and finish: Add salt to taste, a tiny splash of lemon if you like, and more pepper.
That is it. Ladle into bowls, top with a little extra cheddar, and enjoy. If you are into cozy bowls like I am, you will probably also love the vibe of my Instant Pot chicken noodle soup for a classic, soothing dinner.
Recipe Tips
Cheese tip: turn off the heat before adding cheddar. Cheese can split if it is overheated. Add it slowly and keep stirring. If it does get a little grainy, a splash of cream can help smooth things out.
Texture tip: if your soup feels too thick, add a bit more warm broth or milk to loosen it. If it is too thin, stir in a small cornstarch slurry and let it simmer on Sauté for 1 to 2 minutes.
Broccoli size matters: smaller florets cook more evenly. If using frozen broccoli, reduce cook time to 0 minutes on High pressure and quick release, since it softens faster as the pot heats up.
Flavor boosters: a pinch of nutmeg, a dash of hot sauce, or a spoon of Dijon mustard can shift the flavor in fun ways. Start small and build up to taste.
Make ahead: this soup thickens as it sits. Reheat low and slow on the stove or using the Keep Warm function, and thin with a splash of milk or broth. It keeps in the fridge for up to 3 days.
For a heartier dinner, pair it with something protein rich. I like to set out a platter of Instant Pot BBQ pulled chicken sliders and let everyone build a cozy plate. It is the kind of meal that feels restaurant worthy with hardly any effort at home.
Most of all, relax and enjoy the process. This is Delicious Instant Pot Broccoli Cheddar Soup you can count on, even when the day has been long.
What to serve with this Instant Pot Broccoli Cheddar Soup:
I love to ladle this soup into warm bowls and keep the sides simple. A crusty baguette or garlic toast is perfect for dipping. If you want something fresh, toss together a basic green salad with lemony dressing. The tang balances the richness and keeps the meal bright.
For extra comfort, serve it with baked potatoes or even cheesy breadsticks. If you are hosting friends, set out a toppings bar with crispy bacon bits, more cheddar, green onions, and a splash of hot sauce. Everyone can build their own bowl. That little buffet style touch makes dinner feel fun and flexible.
If you want a bigger spread, you could pair the soup with a quick pasta or grains. On nights when I feel extra cozy, I also reach for something creamy like mashed potatoes or risotto. If you need ideas, I have a whole post on quick pressure cooker sides and mains, including that silky mushroom risotto I mentioned earlier. It all plays nicely with a steaming bowl of Delicious Instant Pot Broccoli Cheddar Soup.
Common Questions
Can I use frozen broccoli?
Yes. Use the same amount. Set the Instant Pot to 0 minutes on High pressure and quick release. It will cook while the pot comes up to pressure.
How do I keep the cheese from clumping?
Turn the heat off and add cheese a handful at a time, stirring after each addition. Freshly grated cheddar melts much smoother than pre-shredded.
Can I make it lighter?
Use milk instead of cream, and reduce cheese by a quarter. It will still be creamy, just a bit less rich.
What if I don’t have an immersion blender?
Blend half the soup in a countertop blender with the vent open and a towel over the lid. Return it to the pot and stir. Or skip blending for a chunkier texture.
How long does it keep?
Up to 3 days in the fridge. Reheat gently and thin with a splash of milk or broth if it thickens.
A warm bowl is waiting for you
This bowl of Delicious Instant Pot Broccoli Cheddar Soup is my weeknight hero. It is fast, comforting, and tastes like something you would get at your favorite café. With a few smart steps and the right cheese, you get a silky, cozy soup that makes everyone happy. If you are curious about more versions and tips, I like the practical notes in Instant Pot Broccoli Cheddar Soup from 365 Days of Slow Cooking and the straightforward approach in Instant Pot Broccoli Cheddar Soup by Lemons and Zest. Now grab your pot, grate that cheddar, and enjoy a pot of Delicious Instant Pot Broccoli Cheddar Soup tonight.
Instant Pot Broccoli Cheddar Soup
Ingredients
Base ingredients
- 2 tablespoons Butter or olive oil Butter gives a richer flavor, but olive oil works for a lighter option.
- 1 small Onion, diced Builds flavor right from the start.
- 2 cloves Garlic, minced For extra depth.
- 4 cups Fresh broccoli florets Cook quickly and taste bright; frozen can be used.
- 1 medium Carrot, grated Adds sweetness and color.
- 4 cups Chicken or vegetable broth Use low sodium for better control over salt.
- 1 cup Whole milk For creaminess.
- 1 cup Cream Mix with milk for perfect body.
- 2 cups Sharp cheddar cheese, grated Freshly grated melts smoother than pre-shredded.
- 2 tablespoons Flour or cornstarch For thickening.
- 1 teaspoon Salt To taste.
- 1 teaspoon Black pepper To taste.
- 1 teaspoon Paprika For added flavor.
- 1 teaspoon Mustard powder To boost cheese flavor.
Instructions
Preparation
- Chop broccoli into small, bite-sized florets. Dice onion, grate carrot, and mince garlic.
- Grate cheddar to have it ready.
Cooking
- Set Instant Pot to Sauté. Melt butter or warm oil. Add onion and carrot with a pinch of salt. Cook until softened and fragrant, about 3 to 4 minutes.
- Stir in minced garlic for 30 seconds.
- Sprinkle in flour and stir for 30 seconds to coat the veggies.
- Pour in the broth slowly while whisking to avoid lumps. Scrape the bottom well.
- Stir in the broccoli, paprika, mustard powder, and black pepper.
- Seal the lid and cook on High pressure for 1 minute.
- Carefully quick release the steam and open the lid away from you.
- Use an immersion blender for a mostly smooth soup or blend half in a countertop blender and return it to the pot.
- Turn Sauté on Low or Keep Warm. Stir in milk and cream. Heat gently, do not boil.
- Turn the pot off and slowly add cheddar by the handful, stirring between additions to keep it smooth.
Finishing Touches
- Add salt to taste, a splash of lemon if desired, and more pepper.
- Ladle into bowls and top with extra cheddar, if desired.
