Instant Pot Broccoli Cheddar Soup Recipe
This creamy and comforting Instant Pot Broccoli Cheddar Soup combines tender broccoli and carrots with rich cheddar cheese and creamy half and half, all cooked quickly in a pressure cooker for an easy, delicious meal. Perfect for chilly days or whenever you want a hearty, cheesy vegetable soup with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2-3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (vegetable or chicken; use 3 cups for thicker soup)
- 4 Tbsp unsalted butter
- 2 cups half and half
Cheese
- 2 ½ cups shredded cheddar cheese
Seasonings & Thickener
- ½ tsp sea salt
- ½ tsp cracked black pepper
- ½ tsp paprika
- ¼ cup corn starch
- ¼ cup water
Instructions
- Prepare Ingredients: Chop all vegetables very finely—broccoli, carrots, and onion—and mince the garlic cloves. This ensures the soup cooks evenly and blends smoothly.
- Combine in Instant Pot: Add the chopped vegetables, broth, butter, minced garlic, paprika, sea salt, and cracked black pepper into the inner pot of your Instant Pot. Stir gently to combine all ingredients well.
- Pressure Cook: Seal and close the Instant Pot lid, turning the vent to the “sealing” position. Set the pressure cooker to high pressure (use the “manual” setting on Instant Pot) and cook for 1 minute. Allow the pressure to build and naturally cycle until complete, then perform a quick release to let out any remaining pressure.
- Add Cream and Cheese: Open the lid carefully, then stir in the half and half followed by the shredded cheddar cheese. Stir continuously to melt the cheese thoroughly into the soup.
- Make and Add Slurry: In a separate small bowl, whisk together the corn starch and water until smooth and lump-free. Slowly add this slurry to the soup in the Instant Pot while stirring constantly.
- Thicken Soup: Turn on the sauté function on the Instant Pot and heat the soup. Stir frequently until the soup thickens to your desired consistency.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed with more salt or pepper. Serve the soup immediately with your favorite garnishes such as extra cheese, croutons, or fresh herbs.
Notes
- Using smaller chopped vegetables ensures quicker and more even cooking in the Instant Pot.
- For a thicker soup, reduce broth to 3 cups instead of 4 cups.
- The corn starch slurry is critical for thickening the soup without clumping; add it gradually with constant stirring.
- If you prefer a smoother soup, you can blend all or part of it after pressure cooking before adding cheese and cream.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
