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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup made with a quick pressure-cook for tender florets and a creamy, thick cheese base. Blended partially for a chunky texture, then finished with sharp cheddar until smooth and velvety.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets Cut small so they cook evenly in the Instant Pot.
  • 1 onion Dice for quick sautéing.
  • 3 garlic Minced.
  • 3 carrots Shredded.
Soup base
  • 4 cup chicken or vegetable broth Use whichever fits your dietary preference.
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour Measure as 1/4 cup to thicken.
Cheese and flavor
  • 1 cup heavy cream
  • 3 cup shredded sharp cheddar Add in handfuls so it melts smoothly.
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • salt and pepper to taste Season at the end for best balance.

Equipment

  • 1 instant pot
  • 1 immersion blender

Method
 

Sauté aromatics and make the roux
  1. Set the Instant Pot to Sauté and melt the butter, then cook the diced onion for 3 minutes until softened, scraping up browned bits if needed.
  2. Add the minced garlic and all-purpose flour, then cook for 1-2 minutes, stirring constantly, until the flour smells slightly toasted.
  3. Gradually whisk in the broth until smooth and no lumps remain.
Pressure cook broccoli and carrots
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the Instant Pot.
  2. Pressure cook on High for 3 minutes to tenderize the vegetables while keeping some bite.
  3. Quick release the pressure, then stir to make sure everything is evenly distributed.
Blend, then finish with cheese
  1. Stir in the heavy cream and Dijon mustard until the soup looks creamy and uniformly colored.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some chunky broccoli florets.
  3. Add the shredded sharp cheddar in handfuls, stirring until melted and smooth, then season with salt and pepper to taste.

Notes

Pro tip: add cheddar gradually and keep stirring so it melts into a silky texture instead of clumping. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed. Freezing is not recommended for best texture. For a lighter version, swap the heavy cream for half-and-half (or evaporated milk) and use reduced-fat cheddar if desired.