One of my favorite soups to have for lunch is a good Broccoli Cheddar. When made right this soup is thick and rich, with the perfect balance of sharp cheddar cheese and broccoli. My Instant Pot Broccoli Cheddar Soup recipe is all of those things. We love it in our family. I hope you do, too!
Instant Pot Broccoli Cheddar Soup
In my ongoing love of soups, I realized I hadn’t yet shared my Instant Pot Broccoli Cheddar Soup recipe with you! I was reading a comment somewhere, and the person was going on and on about not having a good broccoli cheddar soup recipe. I was going to share my link to it when I realized I never wrote about it! WHAT?! How could I forget that?
The mistake is now corrected, and you have access to my delicious, thick, rich, yummy Instant Pot Broccoli Cheddar Soup! Should we all sing the broccoli song? No? I guess you have to be a goofball like me to sing “CHOPPING BROC-CO-LI!” at the top of your lungs while making this! Easily entertained, I know.
Enjoy the soup, it’s pretty easy to make, and faster than many other recipes. I like to use frozen broccoli because it cooks up faster and softer. If you want to use fresh, you might need to cook just a little longer.
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Instant Pot Broccoli Cheddar Soup is thick and cheesy with the right amount of broccoli. This pressure cooker broccoli cheddar soup is so delicious, you might need to make a double batch!
- 3 Tbsp Butter
- 2 tsp Olive Oil
- 1 small Onion, diced
- 1 large Carrot, shredded (about 1 cup)
- 1 small Potato (optional), peeled and diced
- 1/2 tsp Pepper
- 1 tsp Paprika
- 1 tsp Coarse Salt (or 3/4 tsp table salt)
- 1/4 tsp Nutmeg
- 2 cloves Garlic, pressed or minced
- 2 cups Chicken or Vegetable Broth, low sodium
- 1 1/2 lbs Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)
- 1/4 cup Flour
- 1/4 cup Butter
- 6 oz Cheddar Cheese, shredded (about 1 1/2 cups)
- 4 oz Monterey Jack Cheese, shredded (about 1 cup)
- 2 cups Half and Half
Gather all ingredients, and prepare all of the vegetables, and shred the cheese. It's easier if you have it all ready to go.
Turn on the pot's Sauté setting. Add the butter and olive oil when it heats up. Then add the onion and cook for a few minutes.
Add the grated carrot and the potato (if using) and cook for a minute to soften.
Add the pepper. paprika, salt, nutmeg, and garlic. Cook for a minute, stirring.
Add the broth, and stir.
Add the broccoli, but don't stir. Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
Cancel the Sauté function. Then press the Pressure Cook/Manual button or dial. Then the + or - to select 5 minutes (High Pressure).
When the cooking cycle is over, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then Quick Release the remaining pressure by turning the steam release knob to the Venting Position. Turn off the pot.
Use a potato masher to mash up the veggies well. If you want a creamier consistency, use an immersion blender.
Mix the flour and butter together in a microwave safe dish and microwave for 15 seconds. Then mix very well until it is smooth.
Turn the Sauté setting back on and mix in the flour/butter mixture and stir until it starts to thicken.
Add the cheeses and stir in. Cancel the Sauté function and add in the half and half. Stir well.
Taste and adjust salt, if necessary.
Serve with some nice bread.
Resources to make this recipe and more
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Here is the 7″ Fat Daddio’s pan I use for cheesecake. You might find it useful for other recipes.
This is the 6 Quart Instant Pot pressure cooker I recommend.