Can I make this soup vegan or dairy-free?

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.

Is it necessary to make the roux on the stovetop?

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.

Can I use frozen broccoli instead of fresh?

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.

How spicy is this soup with the red chili flakes?

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.

Broccoli Cheddar Soup | Quick & Cozy Instant Pot Favorite

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

Scale

Instant Pot Soup Base

2 cups sharp Cheddar Cheese, grated
3 cups Broccoli, cut into small pieces
1 cup Carrot, shredded
1/2 cup Onion, diced
2 tablespoons Butter
1 tablespoon Garlic, minced
2 cups Broth, Veggie or Chicken
Salt, to taste
1/4 teaspoon Black Pepper
1/4 teaspoon Red Chili Flakes

Stovetop Roux

2 tablespoons Butter
2 tablespoons All purpose flour
1 cup Milk or cream

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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