Instant Pot Broccoli Cheddar Soup (Printable)

Rich and creamy soup featuring tender broccoli and sharp cheddar, ready in under 30 minutes using your Instant Pot.

# Ingredient List:

→ Vegetables

01 - 4 cups broccoli florets, chopped
02 - 1 medium carrot, peeled and grated
03 - 1 small onion, diced
04 - 2 cloves garlic, minced

→ Base

05 - 3 cups vegetable broth
06 - 2 tablespoons unsalted butter

→ Dairy & Cheese

07 - 2 cups shredded sharp cheddar cheese
08 - 1 cup whole milk
09 - 1/2 cup heavy cream

→ Spices & Seasoning

10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon paprika
12 - Salt and pepper to taste

→ Thickener

13 - 2 tablespoons all-purpose flour

# Steps:

01 - Set Instant Pot to Sauté function. Melt butter, then add diced onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Sprinkle flour into the pot and cook while stirring constantly for 1 minute to form a smooth roux and remove raw flour taste.
03 - Gradually pour in vegetable broth while whisking thoroughly to prevent lumps. Add broccoli florets and grated carrot. Season with paprika, nutmeg, salt, and pepper.
04 - Seal the lid and set to Manual High Pressure for 5 minutes. Once complete, perform a quick release to release pressure immediately.
05 - Open the lid and blend soup using an immersion blender until smooth, or leave slightly chunky for texture preference.
06 - Return pot to Sauté on Low setting. Stir in milk and heavy cream. Gradually add shredded cheddar cheese while stirring until completely melted and smooth.
07 - Taste soup and adjust seasoning as needed. Serve hot, garnished with additional cheddar or fresh herbs if desired.

# Expert Advice:

01 -
  • Its faster than delivery and tastes infinitely better than anything from a can
  • The roux technique makes it restaurant creamy without any processed texture
  • You can control exactly how chunky or smooth the final soup turns out
02 -
  • Never blend hot soup with the lid fully on your standard blender or it may explode from pressure buildup
  • Adding cheese to boiling liquid can cause it to separate and become grainy
  • The soup continues thickening as it cools slightly, so dont panic if it seems thin at first
03 -
  • Grate your own cheese from blocks instead of buying pre shredded cheese which contains anti caking agents
  • Let the cheese come to room temperature before adding for smoother melting

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