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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick, orange-gold cheesy base and chunky broccoli florets. Pressure-cook, partially blend, then melt sharp cheddar until smooth and spoonable.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 cup broccoli florets Cut small for faster pressure cooking.
  • 1 onion Dice finely so it softens quickly.
  • 3 clove garlic Minced.
  • 3 carrots Shredded.
Soup base
  • 4 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour Packed measure varies; use the labeled amount for best thickening.
Cheese & seasonings
  • 3 cup shredded sharp cheddar
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • salt and pepper To taste.

Equipment

  • 1 Instant Pot

Method
 

Sauté aromatics and thicken
  1. Set Instant Pot to Sauté and melt the butter, then cook the diced onion for 3 minutes, stirring often until softened and glossy.
  2. Add the minced garlic and all-purpose flour, cooking for 1-2 minutes while stirring until the mixture looks slightly golden.
  3. Gradually whisk in the broth until smooth, making sure no flour lumps remain.
Pressure cook the vegetables
  1. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the lid and pressure cook on High for 3 minutes.
  2. Perform a quick release, then open the lid and stir the soup.
Finish with cream and cheese
  1. Stir in the heavy cream and Dijon mustard until combined.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some broccoli chunks.
  3. Stir in the shredded sharp cheddar in handfuls until fully melted, then season with salt and pepper to taste.

Notes

For a silkier soup, blend just enough to thicken while keeping visible broccoli florets. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave, stirring as the cheese loosens. Freezing is not recommended because dairy can separate during thawing. If you want a lighter version, swap heavy cream for half-and-half and consider using reduced-fat cheddar, which will still melt but may be slightly less thick.