Description
Creamy, cozy, and loaded with flavor, this Classic Instant Pot Broccoli Cheddar Soup is the perfect weeknight comfort food. Made in under 30 minutes with fresh broccoli, sharp cheddar, and a velvety base, it’s an easy soup recipe your family will love. Great for meal prep, freezer-friendly, and made with simple pantry ingredients.
Ingredients
2 tablespoons butter
1 small yellow onion, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups vegetable broth
3 cups broccoli florets, chopped
1 cup carrots, shredded or thinly sliced
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
Salt and black pepper, to taste
Instructions
1. Set the Instant Pot to Sauté mode. Melt butter and cook diced onion and garlic until soft, about 3 minutes.
2. Sprinkle in the flour and stir constantly to form a roux. Cook for 1 minute.
3. Gradually whisk in the broth, ensuring no lumps form.
4. Add broccoli and carrots. Secure the lid and cook on high pressure for 5 minutes.
5. Use a quick release. Open the lid and blend with an immersion blender until smooth or slightly chunky, as preferred.
6. Stir in heavy cream.
7. Gradually add shredded cheddar cheese, stirring until fully melted.
8. Season with salt and pepper. Serve hot.
Notes
Use freshly shredded cheddar for smoother melting.
An immersion blender gives more control over the soup texture.
For extra flavor, add a pinch of nutmeg or crushed red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 345
- Sugar: 4g
- Sodium: 680mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 85mg