Instant Pot Broccoli Cheddar Soup is one of my favorite soups to have for lunch. When made right, this soup is thick, flavorful, and rich, with the perfect balance of sharp cheddar cheese and broccoli. Pressure Cooker Broccoli Cheddar Soup recipe is all of those things. We love it. I hope you do, too!
Originally published 2/9/2018
Instant Pot Broccoli Cheddar Soup
I have an ongoing love of soups, especially soups cooked in the Instant Pot! This one is especially yummy and so easy to make.
Should we all sing the SNL broccoli song? No? I guess you have to be a goofball like me to sing “CHOPPING BROCC-O-LI!” at the top of your lungs while making this! Easily entertained, I know.
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.
Which Cheese is the Best for this Soup?
To get the creamiest results, grate/shred your own cheese. The stuff in the bag has a coating on it to prevent it from sticking to itself and doesn’t melt as well.
You will want to use a nice sharp cheddar cheese for the most flavor. At the very least, a good quality medium cheddar.
Be sure to add the cheese when the pot’s heat is not turned on, as cheese can get grainy when boiled.
Does Broccoli Cheddar Soup freeze well?
Yes it does! Let it cool completely before freezing it. Try to freeze in portions versus all in one big container.
Best results for reheating is by letting it thaw first, and reheating on a med-low heat, slowly.
I hope you enjoy this pressure cooker Broccoli Cheddar Soup, it’s pretty easy to make, and faster than many other recipes.
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If you make this yummy Instant Pot Broccoli Cheddar Soup, please leave a comment with a star rating below. I’d love to know how you liked it!
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 Kosher 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. When hot, add the butter and olive oil. 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 finished, let the pot sit undisturbed for 5 minutes (5 minute Natural Release). Then slowly at first, in bursts, 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.
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