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Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup with chunky broccoli and a thick, silky cheese base, pressure-cooked for speed and blended to your preferred texture. Sharp cheddar melts in at the end for a smooth orange-gold finish with rich flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 593
Ingredients Equipment Method Notes

Ingredients
  

Broccoli florets
  • 4 cup broccoli florets, cut small cut small so they pressure-cook tender in 3 minutes
Onion and garlic
  • 1 onion, diced diced for quick sauté
  • 3 garlic, minced minced to bloom with butter
Carrots
  • 3 carrots, shredded shredded for even texture in the soup
Broth
  • 4 cup chicken or vegetable broth choose chicken for richer flavor or vegetable for vegetarian
Heavy cream
  • 1 cup heavy cream stir in at the end to keep it creamy
Cheddar and butter
  • 3 cup shredded sharp cheddar reserve a little for topping if desired
  • 4 tbsp unsalted butter melt for the sauté base
Flour and seasonings
  • 1 cup all-purpose flour note: used to thicken; measure accurately
  • 1 tsp Dijon mustard adds tang that balances cheese
  • 0.5 tsp smoked paprika for warm, smoky flavor
  • 0.5 tsp Salt and pepper to taste season at the end, adjusting to preference

Equipment

  • 1 instant pot

Method
 

Sauté base
  1. Set the Instant Pot to Sauté and melt the butter; cook the diced onion for 3 minutes, stirring until softened (no browning required).
  2. Add the minced garlic and the all-purpose flour, then cook 1-2 minutes, stirring constantly until the mixture looks slightly thickened and fragrant.
Pressure cook vegetables
  1. Whisk in the chicken or vegetable broth gradually until the mixture is smooth and lump-free.
  2. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the Instant Pot and pressure cook on High for 3 minutes.
Blend and finish
  1. Quick release the pressure, then stir in the heavy cream and Dijon mustard until combined.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some broccoli texture.
  3. Stir in the shredded sharp cheddar in handfuls until fully melted; season with salt and pepper to taste.

Notes

For the thickest soup, stop blending while it’s still a little chunky—cheese will further thicken it as it melts. Refrigerate in an airtight container for up to 4 days; reheat gently over low heat or in short microwave bursts, adding a splash of broth if it thickens too much. Freezing is not recommended because the dairy can separate when thawed. For a vegetarian version, use vegetable broth instead of chicken broth (all else stays the same).