Imagine a bowl of velvety, cheesy goodness filled with tender broccoli and a hint of garlic warmth—that’s exactly what you’ll get with this Instant Pot Broccoli Cheddar Soup Recipe. It’s comforting, quick, and super easy, making it a total game-changer on busy days.
Why You’ll Love This Recipe
- Speedy Cooking: Thanks to the Instant Pot, this soup comes together in under 40 minutes without sacrificing flavor.
- Rich, Creamy Texture: The blend of sharp cheddar and a simple homemade roux creates that perfect silky consistency.
- Balanced Flavor: Tender broccoli and carrots meet savory broth and a touch of garlic, making every spoonful satisfying.
- Family Favorite: My crew goes wild for this one, and I bet yours will too—it’s both comforting and nourishing.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a soup that’s full of flavor and texture. Plus, you won’t need any fancy or hard-to-find items—just basics you probably already have!
- Cheddar Cheese: I always reach for sharp cheddar—it melts well and packs a ton of flavor that really makes the soup sing.
- Broccoli: Cut into small pieces, broccoli adds a nice balance between hearty and fresh; I like to use fresh, but frozen works too if you’re in a pinch.
- Carrot: Shredded carrot adds a subtle sweetness and bright color to the soup.
- Onion: Diced onion gives a savory base; sautéing it first brings out its natural sweetness.
- Butter: Essential for sautéing and creating that luscious roux on the stovetop afterward.
- Garlic: Minced garlic adds warmth and a subtle kick—don’t skip it!
- Broth (Vegetable or Chicken): The backbone of the soup’s flavor; I use Better Than Bouillon for convenience, but homemade broth is fabulous too.
- Seasonings: Salt, black pepper, and red chili flakes—these simple touches bring everything together perfectly.
- All-purpose flour: Used to thicken the soup and create that classic creamy texture.
- Milk or Cream: Added after pressure cooking for richness and smoothness.
Variations
One of the things I love is how flexible this Instant Pot Broccoli Cheddar Soup Recipe can be. Feel free to tweak it to suit your tastes or dietary needs—it’s all about making it your own!
- Gluten-Free Version: I discovered that simply skipping the flour and adding extra butter and milk after pressure cooking gives you an equally creamy soup without gluten.
- Dairy-Free Option: Swap the cheddar for a dairy-free cheese and use coconut milk or almond milk instead of regular milk to keep it comforting yet allergy-friendly.
- Extra Veggies: Sometimes I toss in some cauliflower or celery for added texture and nutrition—it blends right in!
- Spicy Kick: If you like a little heat, adding more red chili flakes or a dash of hot sauce gives the soup a delightful zing.
How to Make Instant Pot Broccoli Cheddar Soup Recipe
Step 1: Sauté the Aromatics
Turn your Instant Pot to SAUTE mode and melt the butter. Toss in the diced onions and minced garlic—sautéing for about 2 minutes until they’re fragrant and soft but not browned. This step is key to developing that deep, cozy flavor base for your soup.
Step 2: Add Veggies, Seasoning, and Broth
Now, stir in the broccoli pieces, shredded carrots, salt, black pepper, red chili flakes, and pour in the broth. Give everything a good mix so the veggies are evenly coated and submerged. Press Cancel to stop SAUTE mode, seal the lid, and make sure the vent is set to “sealing.” This sets you up perfectly for the pressure cooking.
Step 3: Pressure Cook the Soup
Select MANUAL or pressure cook on high for 5 minutes. When the cooking time is up, let the pressure release naturally for the best texture and flavor. This takes about 10 minutes, so it’s a great moment to prep what’s next.
Step 4: Create the Roux on the Stovetop
While the pressure is releasing, melt butter in a separate saucepan on your stovetop. Sprinkle in the flour and cook for about a minute, whisking frequently so it doesn’t brown. Slowly whisk in the milk or cream to form a smooth, thickened sauce—this will bring that signature creamy texture to your soup.
Step 5: Combine and Melt the Cheese
Once the Instant Pot is done, stir in the roux and then gradually add the shredded cheddar cheese while stirring continuously. Switching the Instant Pot back to SAUTE mode helps gently melt the cheese without clumping. Let the soup simmer for a couple of minutes until everything is silky smooth.
Step 6: Serve and Enjoy
Garnish with extra cheddar, a sprinkle of black pepper, or a pinch of red chili flakes, then ladle into bowls. Serve with crusty bread for dunking—trust me, it’s a little bit magical.
Pro Tips for Making Instant Pot Broccoli Cheddar Soup Recipe
- Don’t Skip Natural Pressure Release: Letting the pressure come down on its own keeps your broccoli tender but not mushy—I’ve learned this the hard way!
- Add Cheese Gradually: Stir in cheddar slowly to prevent clumping; I usually shred fresh cheese for the best melt.
- Use a Light Hand with Seasonings: Broth and cheese add saltiness, so taste before adding extra salt to avoid an overly salty soup.
- Avoid Overcooking the Roux: Cooking flour only for a minute ensures it thickens without a raw flour taste.
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Garnishes
I like to keep it simple with a sprinkle of extra sharp cheddar for that cheesy punch, a grind of fresh black pepper, and just a touch of red chili flakes for warmth. Sometimes a swirl of sour cream or a few chopped chives add a special touch my family really appreciates.
Side Dishes
Crusty sourdough bread is my go-to—it holds up beautifully for dipping. Soft dinner rolls or garlic bread also pair well if you’re looking for a bit more indulgence. For a light meal, a crisp side salad with a lemon vinaigrette cuts through the richness perfectly.
Creative Ways to Present
For special occasions, I serve this soup in mini bread bowls—everyone loves the edible presentation! You can also drizzle a little chili oil or pesto on top for a colorful finish. Also, spritzing fresh lemon juice brightens up the flavors just before serving, which really impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in an airtight container in the fridge for up to 3 days. The soup thickens as it sits, so I add a splash of milk or broth when reheating to bring it back to that cozy, creamy texture.
Freezing
Freezing works well if you skip the flour and add cream or milk after thawing. I freeze portions in freezer-safe containers and thaw overnight in the fridge. Just be mindful that cheese-based soups can sometimes separate slightly after freezing, so stirring well while reheating helps restore the creaminess.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to avoid scorching and to re-incorporate the cheese smoothly. Adding a bit of milk or broth as you warm it up helps regain that fresh-from-the-pot creaminess.
FAQs
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Can I use frozen broccoli for this Instant Pot Broccoli Cheddar Soup Recipe?
Absolutely! Frozen broccoli works great and can save prep time. Just keep in mind that it may release a bit more water, so check the soup’s thickness after cooking and adjust by simmering a little longer if needed.
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How do I make this soup gluten-free?
Simply skip the all-purpose flour when making the roux. Increase butter and add the cream or milk after the pressure cooking step—it still turns out wonderfully creamy without the gluten.
- Can I make this soup entirely in the Instant Pot without using the stovetop?
Yes, you can! Some versions sauté the flour with the butter and onions before adding the broth and veggies, then pressure cook everything together. Adding cream after helps keep it smooth. I found that making the roux separately on the stove gives me more control over the texture, but either way works!
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What’s the best cheese to use?
I recommend sharp cheddar for its bold flavor and melting properties. Avoid pre-shredded cheese with anti-caking agents, as it can affect how smoothly the cheese melts into the soup.
Final Thoughts
This Instant Pot Broccoli Cheddar Soup Recipe has quickly become one of my kitchen staples because it’s both quick and comforting—two qualities I value especially on busy days. I love sharing it with friends and family, knowing it will warm their hearts as much as their tummies. Honestly, once you try this, you’ll find yourself making it again and again. So, grab your Instant Pot, prep those simple ingredients, and treat yourself to a bowl of pure cozy deliciousness.
Print
Instant Pot Broccoli Cheddar Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish made with tender broccoli, shredded carrots, sharp cheddar cheese, and a flavorful broth cooked to perfection using an Instant Pot. The recipe includes a stovetop roux to achieve a rich and velvety texture. Perfect as a hearty lunch or dinner, this soup can be customized to be gluten-free by skipping the flour.
Ingredients
Soup Ingredients
- 2 cups Cheddar Cheese, grated, sharp preferred
- 3 cups Broccoli, cut into small pieces
- 1 cup Carrot, shredded
- 1/2 cup Onion, diced
- 2 tablespoon 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
For Stovetop Roux
- 2 tablespoon Butter
- 2 tablespoon All purpose flour
- 1 cup Milk or cream
Instructions
- Saute aromatics: Start the Instant Pot in SAUTE mode and melt 2 tablespoons of butter. Add diced onions and minced garlic, sauté for 2 minutes until fragrant.
- Add vegetables, seasoning, and broth: Add broccoli, shredded carrots, salt, black pepper, red chili flakes, and broth. Mix everything well. Press Cancel and close the Instant Pot lid with the vent in the sealing position.
- Pressure cook: Set the Instant Pot to MANUAL or pressure cook mode at high pressure for 5 minutes.
- Pressure release: When the Instant Pot beeps, allow the pressure to release naturally. Then carefully open the lid.
- Prepare roux on stovetop: In a separate saucepan on the stovetop, melt 2 tablespoons of butter. Add the all-purpose flour and sauté for about 1 minute until cooked and lightly bubbly.
- Make the milk mixture: Slowly whisk in the milk or cream, a little at a time, until the mixture becomes smooth and thickened.
- Combine soup and roux: Gradually stir the stovetop roux mixture and the grated cheddar cheese into the soup in the Instant Pot, stirring continuously until the cheese melts.
- Simmer: Change the Instant Pot setting back to SAUTE mode and let the soup simmer for a couple of minutes to thicken and blend flavors.
- Serve: Garnish with additional grated cheese, black pepper, or red chili flakes as desired, and enjoy with crusty bread.
Notes
- For broth, Better Than Bouillon base works well for convenience and great flavor.
- To make this soup gluten-free, skip the all-purpose flour and add extra butter in step 1 and add cream or milk after pressure cooking.
- This recipe was created using a 6-qt Instant Pot DUO60 Multi-use Pressure Cooker.
- The updated method avoids cooking flour under pressure for a better texture and ease.
