Getting a cozy, comforting bowl of cheesy, veggie-packed soup ready in under 40 minutes feels like magic sometimes—and that’s exactly why I adore this Instant Pot Broccoli Cheddar Soup Recipe. It’s hands-off, full of flavor, and perfect for any day you want something warm and satisfying without fuss.
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Why You'll Love This Recipe
Honestly, this Instant Pot Broccoli Cheddar Soup Recipe has become my go-to when I want a quick but hearty meal. The blend of sharp cheddar with tender broccoli and a hint of spice hits just right every time—especially when the weather’s chilly.
- Speedy and Simple: This recipe takes about 35 minutes from start to finish, which means you’ll have less time in the kitchen and more time enjoying your meal.
- Perfect Balance of Flavors: The sharp cheddar cheese pairs beautifully with the natural sweetness of carrots and mild bitterness of broccoli, creating a rich and comforting soup.
- Instant Pot Convenience: Using the Instant Pot means you get deep flavors fast with little cleanup—plus, pressure cooking locks in nutrients better than long stovetop simmering.
- Customizable and Flexible: Whether you’re gluten-free, dairy-free, or craving a little extra spice, I’ve got tips to tailor this soup to your taste and dietary needs.
Ingredients & Why They Work
Every ingredient in this Instant Pot Broccoli Cheddar Soup Recipe plays a crucial role. Broccoli and carrots bring texture and nutrients, while the cheddar adds that irresistible richness. A little garlic and onion build depth, and broth ties it all together for a warm, savory finish.
- Cheddar Cheese: Opt for sharp cheddar to get that bold, tangy taste which melts smoothly and thickens the soup.
- Broccoli: Small, bite-sized pieces cook evenly and blend perfectly with the cheese.
- Carrot: Shredded carrots add natural sweetness balancing the sharp cheese.
- Onion: Diced onion offers warmth and a mild savory punch that complements garlic.
- Butter: Used for sautéing veggies and creating a silky roux, it boosts flavor and texture.
- Garlic: Just the right touch for aroma and a little zing without overpowering.
- Broth (Veggie or Chicken): The base liquid that carries the flavors—homemade or store-bought both work well.
- All-purpose Flour: For thickening the soup on the stovetop, creating that classic creamy consistency.
- Milk or Cream: Adds smoothness—go for cream if you want extra decadence.
- Seasonings (Salt, Black Pepper, Red Chili Flakes): Simple but essential, these balance and elevate the flavor.
Make It Your Way
I love adding tiny tweaks depending on my mood or what’s in the fridge. You can easily customize this Instant Pot Broccoli Cheddar Soup Recipe to fit your taste buds or dietary needs—making it even better for you!
- Gluten-Free Variation: Skip the flour and add a bit more butter with milk after pressure cooking; it’s been my go-to for gluten-free friends, and they say it’s just as creamy and delicious.
- Extra Veggies: Try tossing in cauliflower or potato chunks—I've done this and it adds lovely body without overpowering the cheddar flavor.
- Spice it Up: I sometimes add a pinch more red chili flakes or a dash of smoked paprika when I want a bit of warmth and complexity.
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sautéing the Flavor Base
Set your Instant Pot to SAUTE mode and melt the butter. Add diced onions and minced garlic, then cook them for about 2 minutes until they're soft and fragrant—not brown, so watch carefully. This step builds the foundation of flavor, so don’t rush it!
Step 2: Adding Vegetables and Broth
Next, stir in the broccoli pieces, shredded carrots, your seasonings, and broth. Give everything a good mix so the flavors start to marry. Press Cancel on SAUTE mode once mixed, then close the lid and make sure the vent is sealed.
Step 3: Pressure Cooking Magic
Set your Instant Pot to MANUAL or Pressure Cook mode on high pressure for 5 minutes. When the timer goes off, let the pressure release naturally to keep everything tender and flavorful. Resist the urge to quick release here; patience pays off!
Step 4: Making the Roux and Finishing Touches
While the soup finishes cooking, melt butter in a separate pan on your stovetop. Stir in the flour and cook it for about a minute until it smells nutty—this avoids a raw flour taste. Slowly whisk in the milk, creating a smooth, thickened mix. Then, add this roux and gradually stir in the cheddar cheese to the soup, keeping your Instant Pot on SAUTE mode so the cheese melts evenly. Let it simmer for a few minutes until it’s just right.
Top Tip
I’ve made this soup dozens of times, and a few things always help it turn out just right. Here are my best tips, so you get creamy, cheesy goodness without any hiccups.
- Don’t Skip the Natural Pressure Release: Letting the pressure release on its own keeps the broccoli tender and prevents the soup from splattering when you open.
- Sharp Cheddar Makes a Difference: Mild cheese just won’t give you that punchy flavor I crave; sharp cheddar melts beautifully and adds body.
- Make the Roux on the Side: Cooking the roux stovetop instead of pressure cooking flour saves you from a gritty texture—it’s a game-changer.
- Season Gradually: Add salt and chili flakes little by little, tasting as you go, so the soup doesn’t get too salty or spicy.
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
I’m a fan of topping my soup with a little extra grated sharp cheddar, a dusting of black pepper, and sometimes a pinch of red chili flakes to brighten it up. Fresh chopped chives or parsley add a nice color contrast and a mild onion note that complements the soup beautifully.
Side Dishes
This soup pairs perfectly with crusty bread for dipping—French baguette or sourdough are my favorites. I’ve also served it with warm garlic knots or a simple green salad for a well-rounded meal that feels both comforting and a bit indulgent.
Creative Ways to Present
For a cozy dinner party, I’ve ladled the soup into hollowed-out mini bread bowls—that always impresses guests and adds extra texture. You could even swirl in a little pesto or hot sauce at serving time for a zingy twist.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers into airtight containers and pop them in the fridge. The soup keeps beautifully for up to 4 days. Before reheating, I give it a good stir since the cheese tends to settle a bit.
Freezing
Freezing broccoli cheddar soup can be tricky because dairy sometimes separates, but if you freeze it in individual portions, it works great. Just thaw overnight in the fridge and reheat gently on the stove to bring it back together.
Reheating
When reheating, I prefer warming it gently over medium-low heat on the stovetop, stirring occasionally to keep it creamy and smooth. Adding a splash of milk or broth helps freshen it up, especially if it thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! You can swap the butter for olive oil, use vegetable broth, and replace cheddar with a vegan cheese alternative or nutritional yeast for cheesy flavor. Just keep an eye on consistency and adjust with plant-based milk as needed.
While some Instant Pot recipes suggest cooking flour under pressure, I’ve found the best texture comes when you make the roux separately on the stovetop. It helps avoid grainy bits and thickens the soup smoothly when combined.
You certainly can use frozen broccoli. If you do, reduce the pressure cooking time slightly or add it after pressure cooking to prevent it from becoming mushy. I usually prefer fresh, but frozen works in a pinch and is super convenient.
The red chili flakes add just a gentle warmth—enough to balance the richness of the cheese without making it hot. You can always adjust the amount to suit your spice tolerance, or omit entirely if you prefer it mild.
Final Thoughts
This Instant Pot Broccoli Cheddar Soup Recipe has become one of those dishes I turn to when I crave something quick but nourishing. It reminds me of cozy family dinners, and it’s just so satisfying blending veggie goodness with cheesy comfort in every sip. I hope you enjoy making it as much as I do—trust me, once you try it, this could easily become a staple in your recipe arsenal, too.
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
A creamy and flavorful Instant Pot Broccoli Cheddar Soup made with fresh broccoli, shredded carrots, sharp cheddar cheese, and a touch of garlic. Prepared quickly using an Instant Pot for perfectly cooked veggies and a rich, cheesy finish with a homemade roux added on the stovetop. Perfect for a comforting lunch or dinner served with crusty bread.
Ingredients
Instant Pot Soup Base
- 2 cups sharp Cheddar Cheese, grated
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- ½ cup Onion, diced
- 2 tablespoons Butter
- 1 tablespoon Garlic, minced
- 2 cups Broth, Veggie or Chicken
- Salt, to taste
- ¼ teaspoon Black Pepper
- ¼ teaspoon Red Chili Flakes
Stovetop Roux
- 2 tablespoons Butter
- 2 tablespoons All purpose flour
- 1 cup Milk or cream
Instructions
- Prepare aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add the diced onions and minced garlic, sauté for 2 minutes until fragrant and softened.
- Add vegetables and broth: Stir in broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth. Mix everything well to combine.
- Pressure cook the soup: Press Cancel on the Instant Pot, close the lid securely with the vent in the sealing position. Select MANUAL or Pressure Cook mode at high pressure for 5 minutes.
- Release pressure: When cooking time completes and the Instant Pot beeps, allow the pressure to release naturally before carefully opening the lid.
- Make roux on stovetop: In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add the all-purpose flour and sauté for about 1 minute until the flour is cooked and bubbly but not browned.
- Whisk in milk: Gradually add 1 cup of milk or cream to the roux, whisking continuously to avoid lumps. Cook until the mixture thickens to a smooth, creamy texture.
- Combine soup and roux: Stir the prepared roux and grated cheddar cheese gradually into the Instant Pot soup, stirring continuously until the cheese melts completely and the soup is creamy.
- Simmer to finish: Switch the Instant Pot back to SAUTE mode and let the soup simmer for 2 to 3 minutes to meld flavors and thicken further if needed.
- Serve: Ladle the soup into bowls, garnish with additional grated cheddar, black pepper, or red chili flakes as desired. Enjoy hot with crusty bread.
Notes
- Broth: Using a concentrated Better Than Bouillon paste makes broth preparation quick and flavorful.
- Gluten-Free Option: Omit the all-purpose flour and increase the butter in the Instant Pot steps. Add cream or milk directly after pressure cooking to keep soup gluten free.
- Recipe Adaptation: This recipe was developed for a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker and adjusted to avoid cooking flour under pressure to improve texture.
- Cheese: Use sharp cheddar for best flavor, but feel free to try mild cheddar or a blend for variation.
- Storage: Soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
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