Instant Pot Broccoli Cheddar Soup Recipe
This Instant Pot Broccoli Cheddar Soup is a creamy, comforting, and easy-to-make soup that combines tender broccoli, shredded carrots, and sharp cheddar cheese into a rich and flavorful dish. Prepared effortlessly in the Instant Pot, it offers a perfect balance of fresh vegetables and cheesy goodness, ideal for a warming lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2-3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (use 3 cups for a thicker soup)
- 2 cups half and half
- 4 Tbsp unsalted butter
- 2 ½ cups shredded cheddar cheese
Seasonings & Thickener
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- ¼ cups corn starch
- ¼ cups water
Instructions
- Prepare the vegetables: Chop all of the broccoli, carrots, and onion into very small pieces and mince the garlic cloves. Add all the chopped vegetables to the inner pot of your Instant Pot.
- Add broth and seasonings: Pour in the broth, add the unsalted butter, minced garlic, paprika, sea salt, and cracked pepper. Stir everything together to combine thoroughly.
- Pressure cook the soup: Seal and close the Instant Pot lid, turn the vent to “sealing,” and set the pressure cooker to high pressure (or “manual” on Instant Pot brand) for 1 minute. Allow the pressure to come up, cook, and then naturally cycle to completion. Perform a quick release to release any remaining pressure safely.
- Add cream and cheese: Open the lid and stir in the half and half along with the shredded cheddar cheese. Mix well until the cheese is fully melted and incorporated into the soup.
- Thicken the soup: In a separate small bowl, whisk together the corn starch and water until smooth and lump-free to create a slurry. Very slowly stir the slurry into the soup while stirring continuously.
- Sauté to thicken: Switch the Instant Pot to the “sauté” setting. Heat and stir the soup continuously until it thickens to your desired consistency.
- Adjust seasoning and serve: Taste the soup and adjust the seasoning if necessary. Serve immediately, optionally adding your favorite garnishes such as extra cheese or fresh herbs.
Notes
- For a thicker soup, reduce the broth to 3 cups instead of 4; you can adjust as needed during cooking.
- You can blend part or all of the soup using an immersion blender or a regular blender to achieve a creamier, less chunky texture.
- This soup freezes well; store in freezer-safe containers for up to 3 months. Single-serving portions make reheating convenient.
- Refrigerate leftovers and consume within 5 days for best freshness.
