Ultimate Creamy Instant Pot Broccoli Cheddar Soup: Your Go-To Comfort Food Recipe
Warm your bones and fill your belly with this incredibly easy Instant Pot Broccoli Cheddar Soup. This recipe masterfully combines irresistibly melty cheese with perfectly tender broccoli florets, all simmered to perfection in one big, comforting pot. It’s the ultimate quick and satisfying meal for any day of the week, bringing a beloved classic right to your dinner table with minimal effort.
Why This Instant Pot Broccoli Cheddar Soup Recipe is a Must-Try
Our Instant Pot Broccoli Cheddar Soup is more than just a recipe; it’s a cold-weather savior and a year-round family favorite. This incredibly comforting soup is brimming with the classic flavors you love: abundant garlic and onion, vibrant green broccoli, delicate shredded carrots, and a generous amount of sharp cheddar cheese, all embraced within a rich, velvety, and creamy base. The beauty of the Instant Pot lies in its ability to transform simple ingredients into a gourmet-tasting soup in a fraction of the time it would take on the stovetop.
What makes this particular recipe stand out? The Instant Pot creates a perfectly balanced environment for cooking. It tenderizes the vegetables quickly while infusing them with deep flavors from the aromatics and chicken stock. The pressure cooking process ensures even cooking and helps marry all the distinct flavors together seamlessly, resulting in a soup that tastes like it simmered all day. Pair a steaming bowl with some hearty chunks of crusty bread, and you’ve got the ultimate cozy meal for the chilliest of days, or even a light and satisfying lunch when you crave something warm and wholesome.
If you don’t have an Instant Pot handy, or simply prefer traditional cooking methods, don’t fret! You can still enjoy this delicious classic. Just hop over to our dedicated Broccoli Cheese Soup recipe for a fantastic stovetop version that delivers all the same comforting flavors.
Key Ingredients for Your Creamy Instant Pot Broccoli Cheddar Soup
Crafting the perfect Instant Pot Broccoli Cheddar Soup starts with high-quality ingredients. While the full list with precise measurements and detailed instructions can be found in the printable recipe card at the end of this post, here’s a quick overview of what you’ll need to gather:
- Unsalted butter
- Large onion
- Garlic cloves
- Chicken stock (or vegetable stock for a vegetarian option)
- Broccoli florets
- Carrots
- Sea salt and ground black pepper
- Cornstarch and water (for thickening)
- Half-and-half (or heavy whipping cream for extra richness)
- Sharp or mild cheddar cheese (freshly shredded is key!)
Each component plays a crucial role in building the layers of flavor and the wonderfully creamy texture that makes this soup so irresistible. Gathering your ingredients before you start, also known as ‘mise en place,’ will make the cooking process even smoother and more enjoyable.
Ingredient Spotlight & Smart Substitutions for Broccoli Cheddar Soup
Understanding your ingredients and knowing when and how to substitute can elevate your cooking experience. Here’s a closer look at the key components of our Instant Pot Broccoli Cheddar Soup:
BROCCOLI – For the best flavor and texture, we absolutely recommend using fresh broccoli for this recipe. Make sure to chop the florets into small, bite-sized pieces so they cook evenly and distribute well throughout the soup. However, if fresh isn’t available or you’re looking to save time on prep, frozen broccoli works beautifully too! There’s no need to thaw it beforehand; simply add it directly to the pot. Keep in mind that frozen broccoli might release a bit more water, potentially making your soup a tad thinner, but the flavor will still be fantastic. For an even smoother soup, you can briefly blend some of the cooked broccoli with an immersion blender.
CHEESE – This is where the magic happens! Both mild and sharp cheddar cheeses are excellent choices for this soup, offering slightly different flavor profiles. Mild cheddar provides a creamy, subtle cheesy taste, while sharp cheddar delivers a bolder, more pronounced tang. Ultimately, the best cheese is the one you love most, so feel free to experiment with other varieties like Gruyère, Colby Jack, or even a smoked cheddar for a unique twist. The most crucial tip here, and one we can’t stress enough, is to always shred your cheese straight from the block. Pre-bagged shredded cheeses often contain anti-caking agents (like cellulose) which can prevent the cheese from melting smoothly. This can lead to a grainy, less desirable texture in your final soup. Freshly shredded cheese melts into a luxurious, silky consistency that truly makes this soup shine.
CARROTS – Carrots are not just for color here; they add a subtle sweetness and a lovely textural contrast to the soup. Similar to broccoli, both fresh or frozen carrots are perfectly suitable. If you prefer your carrots to be less prominent in the soup, you can shred them finer using a grater. Alternatively, for more visible chunks, dice them into small pieces. While carrots contribute to the overall depth and visual appeal, you can certainly omit them if they’re not your preference, or substitute them with additional broccoli for a more concentrated broccoli flavor.
HALF AND HALF – This dairy component is essential for achieving the soup’s signature thick and creamy base. Its fat content provides richness without being overly heavy. If you desire an even richer, more decadent soup, you can easily substitute half-and-half with heavy whipping cream. For a slightly lighter version, whole milk can be used, but be aware that it might result in a thinner consistency and you might need to adjust the cornstarch slurry slightly. Ensure you add the dairy at the end, as instructed, to prevent curdling.
CHICKEN STOCK – This forms the flavorful liquid base of your soup. We recommend using low-sodium chicken stock so you can control the saltiness to your taste. For a vegetarian version, simply swap chicken stock for a good quality vegetable stock. The quality of your stock significantly impacts the overall flavor profile of the soup, so choose wisely!
CORNSTARCH – Used in a slurry with water, cornstarch is our secret weapon for achieving that perfectly thick, luscious soup consistency. It’s a quick and effective way to bind the liquids without needing to simmer for hours. Make sure to mix it thoroughly with cold water before adding to avoid lumps.
How to Make Instant Pot Broccoli Cheddar Soup: A Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe perfectly. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Sauté Aromatics: Set your Instant Pot to the Sauté setting (Normal). Add 4 tablespoons of unsalted butter and allow it to melt completely. Once melted, add the diced onion and sauté for 3-5 minutes, stirring occasionally, until the onion becomes translucent and wonderfully fragrant. This step builds the foundational flavor of your soup.
- Add Garlic: Stir in the minced garlic and cook for just about 30 seconds. Be careful not to burn the garlic, as it can turn bitter very quickly. Its aroma should fill your kitchen.
- Combine Ingredients: Add the chicken stock, broccoli florets, shredded carrots, sea salt, and ground pepper to the Instant Pot. Stir everything together to ensure all ingredients are well combined and the bottom of the pot is deglazed (no bits stuck).
- Pressure Cook: Secure the lid on the Instant Pot and lock it into place. Ensure the vent is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure and set the cook time for just 1 minute. The Instant Pot will take a few minutes to come to pressure before the cooking time begins. This short cooking time is perfect for tender-crisp vegetables.
- Release Pressure & Prepare Slurry: Once the 1-minute cooking cycle is complete, carefully perform a slow (or natural) release of the pressure. This means allowing the pressure to release naturally for a few minutes before manually turning the vent to ‘Venting’. While the pressure is releasing, in a small bowl, whisk together the cornstarch and cold water until you have a smooth, lump-free slurry. This will be your thickener.
- Thicken the Soup: Change the Instant Pot setting back to Sauté (Normal). Slowly pour the cornstarch mixture into the pot, stirring continuously. Bring the soup to a gentle boil, stirring frequently, and allow it to thicken for 2-3 minutes. It will become noticeably richer in consistency.
- Add Dairy & Cheese: Cancel the Sauté setting and switch the Instant Pot to ‘Keep Warm’. Slowly pour in the half-and-half, stirring constantly to incorporate it. Then, gradually add the freshly shredded cheddar cheese, stirring until it has completely melted into a smooth, creamy consistency. It’s important to add the dairy and cheese at this stage, off high heat, to prevent curdling and achieve that perfect melt.
- Serve & Garnish: Turn off the Instant Pot. Your rich and creamy broccoli cheddar soup is ready to be enjoyed! Garnish each serving with a sprinkle of extra shredded cheese, a dash of fresh black pepper, or even a few small, steamed broccoli florets for added texture and visual appeal.
Frequently Asked Questions & Expert Tips for Perfect Broccoli Cheddar Soup
Once your delicious soup has cooled completely, transfer any leftovers to an airtight container. It can be safely stored in the refrigerator for up to 4 days. Always ensure it’s fully cooled before refrigerating to maintain quality and prevent bacterial growth.
The best way to reheat leftover broccoli cheddar soup is gently on the stovetop over medium-low heat. Stir frequently to prevent sticking and ensure even heating until it’s warmed through. Dairy-based soups can thicken considerably when chilled, so you may want to add a dash of chicken stock, vegetable stock, or water (or even a splash of milk/half-and-half) to help loosen it up and restore its creamy consistency. Avoid reheating on high heat, which can cause the dairy to separate or curdle.
Absolutely! You can easily substitute frozen broccoli and carrots in this recipe without worrying about thawing them first. This is a fantastic time-saver for meal prep and makes cleanup even quicker. Just be aware that frozen vegetables tend to release more water during cooking, which might make your soup a tad more watery. If this happens, you can always increase the cornstarch slurry slightly or let it simmer a bit longer on the Sauté setting to thicken further.
A grainy texture in your broccoli cheddar soup is usually attributed to two main factors. The most common culprit is using pre-bagged shredded cheese. These often contain anti-caking agents that interfere with the cheese’s melting properties, resulting in a less smooth, more grainy texture. This is why we strongly recommend freshly shredding your cheese from a block. Another potential reason is adding the half-and-half (or other dairy) too soon, especially when the soup is still at a high, vigorous boil. Dairy products can curdle when exposed to high, rapid heat. Fortunately, this recipe instructs you to add the dairy and cheese once the Instant Pot is on ‘Keep Warm’ or completely off heat, minimizing this risk.
While it’s possible, freezing dairy-based soups like this one isn’t always recommended. The dairy and cheese can sometimes separate or become grainy when thawed and reheated, affecting the creamy texture. If you do choose to freeze, let the soup cool completely, then store it in an airtight, freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, whisking well. You might need to add a splash of fresh milk or cream during reheating to help restore its smoothness.
Making this Instant Pot Broccoli Cheddar Soup vegetarian is incredibly simple! Just substitute the chicken stock with a good quality vegetable stock. All other ingredients are naturally vegetarian. Ensure any garnishes or toppings you choose are also plant-based.
Delicious Serving Suggestions for Your Broccoli Cheddar Soup
This Instant Pot Broccoli Cheddar Soup is a meal in itself, but it truly shines when paired with the right accompaniments. For the classic experience, serve it piping hot with generous chunks of crusty bread, a warm baguette, or homemade sourdough for dipping – perfect for soaking up every last drop of that creamy goodness. You can also toast some bread and cut it into croutons for added crunch.
To enhance the flavor and presentation, consider these garnishes:
- Extra Shredded Cheese: A final sprinkle of sharp cheddar cheese right before serving adds a beautiful finish and an extra punch of flavor.
- Fresh Black Pepper: A grind of fresh black pepper elevates the aromatic notes.
- Broccoli Bits: Lightly steamed or raw finely chopped broccoli florets can add a fresh, vibrant crunch.
- Crispy Bacon Bits: For a decadent touch, sprinkle some crispy, crumbled bacon on top.
- Chopped Chives or Green Onions: Adds a mild oniony freshness and a pop of color.
- A Swirl of Cream: A drizzle of extra half-and-half or heavy cream can make it even more luxurious.
For a more complete meal, pair your soup with a light side salad dressed with a vinaigrette to balance the richness, or serve it alongside a classic grilled cheese sandwich. Enjoy this hearty and satisfying meal!
More Instant Pot Recipes You’ll Love
The Instant Pot is a versatile kitchen appliance that can transform your cooking! If you enjoyed this creamy broccoli cheddar soup, you’re in for a treat with these other incredibly easy and delicious Instant Pot recipes that are perfect for weeknights or cozy weekends:
- Instant Pot Chili – A hearty and flavorful chili ready in a flash.
- Cabbage Soup – A light yet satisfying soup, perfect for a healthy meal.
- Instant Pot Beef Stew – Tender beef and vegetables in a rich gravy, cooked effortlessly.
- Chicken Gnocchi Soup – A comforting Olive Garden copycat made easy.
- Cheddar Cheese Potato Soup – Another creamy, cheesy delight for potato lovers.
- Instant Pot Split Pea Soup – Classic comfort, simplified with your pressure cooker.
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Instant Pot Broccoli Cheddar Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tablespoons unsalted butter
- 1 large onion diced
- 2 cloves garlic minced or diced
- 4 cups chicken stock
- 4 cups broccoli florets chopped into small pieces
- 1 cup carrots grated, about 2 small/medium carrots
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup cornstarch
- ¼ cup water
- 1 ½ cups half and half
- 2 cups sharp cheddar cheese or mild, freshly shredded
Things You’ll Need
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Instant Pot
Before You Begin
- You can easily substitute with frozen veggies in this recipe without worrying about thawing them first. This saves you even more time prepping and cleaning up but may make your soup a tad more watery. Adjust the cornstarch slurry if needed.
- Both mild and sharp cheddar work well in this soup, but realistically, you can use any kind of cheese you prefer for the creamy base. I always suggest shredding your cheese straight from the block as the pre-bagged shredded cheeses contain anti-caking agents which prevents the cheese from melting properly and can also cause the texture to be grainy.
- You can substitute the half and half with heavy whipping cream if needed for an even richer soup. For a slightly lighter option, whole milk can be used, but the soup might be less thick.
- If you like your carrots to not be as prominent, shred them finer on the grater. Carrots will add texture and color to this soup, but you can omit them if you prefer or substitute them with additional broccoli for more green goodness.
- Blitz the soup with an immersion blender if you prefer a completely smooth consistency, rather than chunky vegetables.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat the soup over medium-low heat on the stovetop until heated through. You may want to add a dash of chicken stock, vegetable stock, or water to help loosen it up as it will thicken upon cooling.
Instructions
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Set your Instant Pot to Sauté (Normal) and add 4 tablespoons of butter. Melt the butter, then add the diced onion and sauté until fragrant and translucent (3-5 minutes), stirring occasionally.
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Add the minced garlic and cook for about 30 seconds, stirring constantly to prevent burning.
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Stir in the chicken stock, chopped broccoli florets, grated carrots, sea salt, and ground pepper. Ensure to scrape any browned bits from the bottom of the pot to prevent a “Burn” notice.
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Cover the Instant Pot and lock the lid in place, making sure the vent is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ on High Pressure and set the cook time to 1 minute.
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Once the Instant Pot is finished cooking, perform a slow (or natural) release of the pressure for a few minutes before manually releasing the remaining pressure. In a small bowl, whisk together the cornstarch and cold water until smooth.
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Change the Instant Pot setting back to Sauté (Normal). Slowly add the cornstarch mixture to the pot, stirring regularly and allow the soup to come to a gentle boil to thicken (2-3 minutes).
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Cancel the Sauté setting and switch the Instant Pot to ‘Keep Warm’. Slowly add the half-and-half, then gradually stir in the freshly shredded cheddar cheese until it completely melts into the soup.
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Turn off the Instant Pot and serve immediately. Garnish with additional shredded cheese, fresh black pepper, or small broccoli florets if desired. Enjoy your homemade creamy soup!
Nutrition Information
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.