Name: Instant Pot Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Ingredients: 3 Tablespoons Butter; 2 teaspoons Olive Oil; 1 small Onion, (diced); 1 large Carrot, (shredded (about 1 cup)); 1 small Potato (optional), (peeled and diced); 1 teaspoon Kosher Salt ((or ¾ tsp table salt)); ½ teaspoon Pepper; ¼ teaspoon Nutmeg; 1 teaspoon Garlic Powder; 2 cups Chicken or Vegetable Broth, (low sodium); 1 teaspoon Chicken Bouillon ((such as Better Than Bouillon®)); 1 ½ lbs Broccoli Florets, (fresh or frozen (chopped, about 6-8 cups)); ¼ cup Flour; ¼ cup Butter; 6 oz Sharp Cheddar Cheese, (shredded (about 1 ½ cups)); 4 oz Monterey Jack or Medium Cheddar Cheese, (shredded (about 1 cup)); 2 cups Half and Half

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Instant Pot Broccoli Cheddar Soup is a fan favorite Instant Pot soup recipe. When made right, this soup is thick, flavorful, and rich, with the perfect balance between the sharp cheddar cheese and broccoli. This 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

Today's recipe is one that speaks to so many of you. The classic Broccoli Cheddar Soup made in the Instant Pot.

It is an easy soup recipe to make, and it is creamy, cheesy, and so comforting!

Should we all sing the SNL broccoli song? Just me? 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.

Instant Pot Easy Tomato Soup
Instant Pot Mulligatawny Soup
Instant Pot Creamy Chicken Gnocchi Soup
Instant Pot Posole - Pork Stew

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!

4.95 from 19 votes

Instant Pot Broccoli Cheddar Soup

Prep Time

15 mins

Cook Time

15 mins

Warm/NPR

10 mins

Total Time

40 mins

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!

Course: Soup

Cuisine: American

Keyword: pressure cooker broccoli cheddar soup recipe

Servings: 5 - 7

Calories: 442 kcal

Author: Sandy Clifton

Ingredients

3 Tablespoons Butter
2 teaspoons Olive Oil
1 small Onion, diced
1 large Carrot, shredded (about 1 cup)
1 small Potato (optional), peeled and diced
1 teaspoon Kosher Salt (or ¾ tsp table salt)
½ teaspoon Pepper
¼ teaspoon Nutmeg
1 teaspoon Garlic Powder
2 cups Chicken or Vegetable Broth, low sodium
1 teaspoon Chicken Bouillon (such as Better Than Bouillon®)
1 ½ lbs Broccoli Florets, fresh or frozen (chopped, about 6-8 cups)

To Thicken

¼ cup Flour
¼ cup Butter

To Finish

6 oz Sharp Cheddar Cheese, shredded (about 1 ½ cups)
4 oz Monterey Jack or Medium Cheddar Cheese, shredded (about 1 cup)
2 cups Half and Half

Instructions

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 salt, pepper, nutmeg, and garlic powder. 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 +/- to select 3 minutes (High Pressure).
When the cooking cycle is finished, let the pot sit undisturbed for 10 minutes (10 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.
When all of the pressure is released and the pin in the lid has dropped, open the lid.
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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Instant Pot Broccoli Cheddar Soup