Instant Pot Broccoli Cheddar Soup: Creamy Comfort Made Fast
Instant Pot Broccoli Cheddar Soup is the ultimate comfort food made easy. Rich, creamy, and loaded with tender broccoli and sharp cheddar cheese, this soup delivers classic flavor with minimal effort. Thanks to the Instant Pot, you can achieve deep, slow-simmered taste in a fraction of the time — perfect for busy weeknights or cozy weekends.
This recipe creates a velvety soup with just the right balance of cheesy richness and fresh vegetable flavor. It’s hearty enough to be a meal on its own and pairs beautifully with crusty bread, garlic toast, or a simple side salad.
Why Make Broccoli Cheddar Soup in the Instant Pot?
Using the Instant Pot streamlines the entire process. Pressure cooking softens the broccoli quickly while allowing flavors to meld beautifully. The result is a soup that tastes like it simmered all day — without the wait.
Benefits include:
- Faster cooking time
- One-pot cleanup
- Creamy texture without long simmering
- Consistent, reliable results
Ingredients
- 3 tablespoons unsalted butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Set Instant Pot to Sauté mode and melt butter.
- Add onion and cook until soft and translucent, about 3–4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add broccoli florets and broth. Stir well.
- Secure lid and set Instant Pot to Pressure Cook – High for 5 minutes.
- Perform a quick pressure release.
- Use an immersion blender to blend soup until smooth, or leave some chunks if desired.
- Stir in milk and heavy cream.
- Gradually add shredded cheddar cheese, stirring until melted and smooth.
- Season with salt, pepper, and paprika. Serve hot.
Instant Pot Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Sauté butter, onion, and garlic in Instant Pot.
- Add broccoli and broth, then pressure cook 5 minutes.
- Quick release pressure and blend soup.
- Stir in milk, cream, and cheddar cheese.
- Season and serve hot.
Notes
Texture & Flavor Breakdown
- Creamy Base: Rich, smooth, and velvety
- Broccoli: Tender and fresh, never mushy
- Cheddar: Sharp and savory, perfectly melted
The result is a soup that’s indulgent without being overly heavy.
Tips for the Best Broccoli Cheddar Soup
- Use freshly shredded cheddar for smooth melting
- Avoid boiling after adding cheese to prevent separation
- Blend partially if you prefer a chunkier soup
- Adjust thickness with extra broth or milk
Delicious Variations
- Extra Cheesy: Add an additional ½ cup cheddar
- Protein Boost: Stir in cooked chicken or bacon
- Lighter Version: Use half-and-half instead of cream
- Spicy Kick: Add a pinch of cayenne or red pepper flakes
What to Serve with It
Instant Pot Broccoli Cheddar Soup pairs perfectly with:
- Crusty bread or bread bowls
- Grilled cheese sandwiches
- Simple green salads
- Garlic toast or crackers
Storage & Reheating Tips
- Refrigerate in an airtight container up to 4 days
- Reheat gently on the stovetop or microwave
- Stir well when reheating to restore creaminess
A Weeknight Classic You’ll Make Again and Again
Instant Pot Broccoli Cheddar Soup delivers rich, comforting flavor with unbeatable convenience. It’s easy, satisfying, and perfect for chilly nights when you want something warm and homemade without spending hours in the kitchen.
