Easy Instant Pot Broccoli Cheddar Soup
This Quick and Easy Instant Pot Broccoli Cheddar Cheese Soup Recipe is pure comfort food at its best! It’s creamy, rich, and oh so cheesy. The best part is that this soup is ready in about 20 minutes from start to finish!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about 1 cup)
- 2 small cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cayenne pepper
- 3 tablespoons all purpose flour
- 6 cups low-sodium chicken stock/broth, or vegetable stock for a vegetarian version
- 1 bay leaf
- 5 - 6 cups chopped broccoli crowns (about 3 large crowns)
- 2 cups matchstick/shredded carrots
- 10 oz shredded sharp cheddar cheese (see notes)
- Kosher salt and black pepper to taste
- 1 cup (250 ml) heavy cream or half and half
Select "Sauté" mode and adjust to more. When hot, add oil and butter. Add onion to the pot; cook and stir for 2-3 minutes. Add the minced garlic, paprika, mustard, and cayenne pepper to the pot. Cook for another 45 seconds to 1 minute stirring constantly until fragrant. Add in the flour and whisk to combine. Cook for 2-3 minutes, whisking constantly until the flour is thickened (it will look like a thick paste). Press “Cancel”.
Add broth, bay leaf, broccoli, and carrots; mix to combine.
Close lid and Select "Pressure Cook" mode adjust to 5 minutes. When cooking is complete press “Cancel” and carefully turn the vent to “Venting” to release the pressure. Then remove the lid.
Blend (optional): At this point, you can blend some of the soup or use an immersion blender, if desired. For chunky texture: use an immersion blender, stand blender, to puree the soup until you reach the desired texture. For smooth and silky texture: Let the soup cool down a little. Transfer the soup to a blender and blend until smooth. Return to the instant pot. NOTE: I like to remove (with a slotted spoon) about 2 cups of broccoli before blending it, next I blend the soup until smooth and then return the saved broccoli to the blended soup.
Select "Sauté" mode and adjust to less. Stir in cheese mixture. Cook and stir for 2-3 minutes until the cheese is melted. Taste for seasoning and adjust with more salt and pepper if necessary. Add heavy cream; mix to combine. Let the soup simmer for 2 minutes.
Serve immediately with bread rolls or biscuits.
Cheese: I suggest grating your own cheddar cheese vs. using the pre-grated bagged stuff because the pre-shredded cheese doesn't melt well.
Consistency: For an even thicker consistency, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, and add to the soup after adding the heavy cream. Mix through well and allow to thicken.
Store Cheddar Broccoli Soup in the fridge for up to 4 days. To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.
Can I use Frozen Broccoli to make Broccoli Cheddar Soup?
Fresh broccoli gives the best results in this recipe. Frozen broccoli really doesn’t hold up well in texture for this soup, but frozen can certainly be substituted if that’s all you have on hand. In this case, you probably won’t need to blend the soup too much.
Can I use pre-shredded cheese to make Broccoli Cheddar Soup?
I suggest grating your own cheddar cheese vs. using the pre-grated bagged stuff because the pre-shredded cheese doesn't melt well.
How Do You Do Quick Release on Instant Pot?
Once your Instant Pot’s cooking time is over, it will beep and then it will start counting up on the keep warm mode. If the recipe requests quick release press “Cancel “immediately after the pot beeps. Then CAREFULLY turn the vent valve to “Venting” to release the pressure. Then remove the lid.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
Calories: 373kcal | Carbohydrates: 10g | Protein: 13g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 308mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6345IU | Vitamin C: 3.3mg | Calcium: 298mg | Iron: 0.9mg