Instant Pot Broccoli Cheddar Soup
This rich and creamy Instant Pot Broccoli Cheddar Soup comes together in just 30 minutes with minimal effort. Simply dump the ingredients into your pressure cooker, let it do the work, then stir in sharp cheddar and half and half for a cozy, crowd-pleasing bowl of comfort — perfect for busy weeknights and meal prep alike.
Ingredients
- 4 cups Broccoli florets
- 1 cups Carrots Shredded or finely dice
- 4 cups Low-sodium chicken broth Sub vegetable broth for vegetarian
- 2 tbsp Unsalted butter
- 3 cloves Garlic Minced
- ½ tsp Salt Adjust to taste
- ¼ tsp Paprika
- 1 cup Half and half Or a mix of milk and heavy cream
- 2 ups Sharp cheddar cheese Freshly shredded from a block
- 2 tbsp Cornstarch
- 3 tbsp Cold water For the slurry
Instructions
- Prep the vegetables. Chop broccoli into small, bite-sized florets. Shred or finely dice the carrots. Add both to the Instant Pot.2. Add the seasonings and broth. Pour in the chicken broth, then add the butter, minced garlic, salt, black pepper, and paprika. Stir briefly to combine.3. Pressure cook. Secure the Instant Pot lid and set the vent to Sealing. Select Pressure Cook (High) and set the timer for 1 minute. Once the cook cycle completes, perform a quick release by carefully switching the vent to venting.4. Stir in the dairy and cheese. Open the lid and pour in the half and half. Add the freshly shredded sharp cheddar and stir continuously until the cheese is fully melted and incorporated.5. Make the cornstarch slurry. In a small bowl, whisk together the cold water and cornstarch until completely smooth with no lumps.6. Thicken the soup. Switch the Instant Pot to Sauté mode. Slowly pour in the slurry while stirring. Continue to stir frequently and let the soup simmer until it reaches your desired thickness, about 3–5 minutes. Taste and adjust seasoning before serving.
Notes
- For a thicker soup, reduce broth to 3 cups. You can always thin it out later with a splash of broth or milk.
- For a smoother texture, blend part of the soup using an immersion blender, or transfer a few cups to a countertop blender, blend until smooth, and stir it back in.
- Always shred your own cheddar from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can leave the soup grainy.
- Frozen broccoli works fine — just note your Instant Pot may take slightly longer to pressurize.
- Storage: Refrigerate for up to 5 days or freeze in airtight containers for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if the soup has thickened.
- Make it vegetarian by swapping chicken broth for vegetable broth.
- Add protein by stirring in shredded rotisserie chicken, crumbled bacon, or diced ham during the final sauté step.
- If using a 3-quart Instant Pot, halve the entire recipe.