Go Back

Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick, orange-gold cheese base and chunky broccoli florets. Pressure cooks fast, then blends partially for a creamy-but-still-brothy texture with melted sharp cheddar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets
  • 1 onion
  • 3 clove garlic
  • 3 carrots shredded
Soup base and cheese
  • 4 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 3 cup shredded sharp cheddar
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour measure flour; 1/4 cup
Seasonings
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Sauté aromatics and build the roux
  1. Set the Instant Pot to Sauté and melt the unsalted butter. Cook the onion for 3 minutes, stirring occasionally, until softened and lightly fragrant (no browning).
  2. Add the minced garlic and the all-purpose flour. Cook for 1-2 minutes, stirring constantly, until the flour smell cooks out.
Simmer under pressure
  1. Gradually whisk in the chicken or vegetable broth until smooth. Scrape the bottom of the pot to release any browned bits.
  2. Add the broccoli florets, shredded carrots, and smoked paprika. Seal the lid and pressure cook on High for 3 minutes.
Finish creamy and cheesy
  1. Quick release the pressure. Open the lid and stir to stop the cooking.
  2. Stir in the heavy cream and Dijon mustard. Mix until the soup turns a uniform pale orange-gold color.
  3. Use an immersion blender to blend partially to your desired consistency. Blend briefly, leaving some chunky broccoli florets visible.
  4. Stir in the shredded sharp cheddar in handfuls until melted. Season with salt and pepper to taste, then stir until the soup is thick and smooth.

Notes

For the smoothest texture, shred cheddar from a block and add it gradually off the heat so it melts without clumping. Store covered in the refrigerator up to 4 days; reheat gently, stirring, as it thickens. Freezing is not recommended because cream soups can separate after thawing. For a lighter option, swap heavy cream for evaporated milk and use reduced-fat cheddar if desired.