Instant Pot Broccoli Cheddar Soup
Oh my gosh, let me tell you about my go-to comfort food. When the day feels long and I just want a warm hug in a bowl, this is what I make.
My instant pot broccoli cheddar soup is the absolute BEST. It tastes just like the kind you get at your favorite cafe, but you can make it in your PJs! It’s creamy, it’s cheesy, and the Instant Pot does almost all the work.
Seriously, it’s a game-changer for busy weeknights. My kids cheer when they see me pull out the broccoli for this one!
Why You’ll Love This Cheddar Soup
You are going to fall in LOVE with this recipe. Why? Because it’s SO fast and unbelievably easy. We’re talking about rich, velvety, cheesy goodness in under 30 minutes. It’s the perfect way to get your veggies in, and cleanup is a piece of cake.
Ingredients You’ll Need
- Broccoli, chopped very small: This is the star of the show, bringing that fresh flavor.
- Carrots: They add a little touch of sweetness and beautiful color.
- Onion: This builds a yummy flavor base for our entire soup.
- Chicken broth: This gives our soup a rich and savory foundation.
- Unsalted butter: It helps us cook the onions and garlic to perfection.
- Garlic: I always add a little extra because, well, it’s garlic!
- Sea salt and cracked pepper: These two bring all the other wonderful flavors to life.
- Paprika: My secret little ingredient for a hint of smoky warmth.
- Half-and-half: This is what makes the soup so dreamy and creamy.
- Shredded cheddar cheese: The sharp cheddar gives us that classic, tangy, cheesy taste.
- Cornstarch: We use this to help make our soup perfectly thick.
How to Make Broccoli Cheddar Soup
Making this soup is SO simple. We’re just going to sauté, pressure cook, and stir in the creamy stuff.
Step 1: Sauté the Veggies
First, turn on the Sauté function on your Instant Pot. Melt 4 tablespoons butter, then add 1 diced onion and 3 minced garlic cloves. Cook them for about 2-3 minutes until they are soft and smell AMAZING.
Step 2: Add the Good Stuff
Next, pour in 4 cups chicken broth and use a spoon to scrape up any tasty bits from the bottom. Stir in 5 cups chopped broccoli, 1 cup shredded carrots, 1 teaspoon of salt, ½ teaspoon pepper, and ½ teaspoon paprika.
Step 3: Lock and Cook!
Now for the magic. Cancel the Sauté mode, lock the lid, and make sure the valve is set to “Sealing.” Press the “Pressure Cook” or “Manual” button and set it to high pressure for just 3 minutes.
Step 4: The Creamy Dream
When the timer beeps, do a quick release of the pressure. Be careful of the hot steam! In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to make a slurry. Stir that and 1 ½ cups half-and-half into the soup.
Step 5: Time for Cheese!
Turn the Instant Pot OFF now. It’s very important that the soup is not boiling. Slowly stir in 3 cups shredded cheddar cheese, a little at a time, until it is completely melted and smooth. And that’s it! DINNER IS SERVED!
Tips for the Best Broccoli Cheddar Soup
Here are a few of my favorite tricks to make this soup knock your socks off every single time.
- Shred your own cheese. Pre-shredded cheese has stuff on it that can make your soup grainy.
- Chop it small. Cutting your broccoli and carrots very small helps them cook fast and get tender.
- Don’t boil the cheese. Adding cheese when the soup is too hot can make it separate.
- Want it creamier? For a less chunky version, use an immersion blender for a few seconds.
- Taste and season. Always taste your soup at the end and add more salt if you think it needs it.
Variations and Substitutions
Want to mix things up a bit? Here are some fun ideas to try next time. They are all SO TASTY.
- Make It Spicy. Add a pinch of cayenne pepper or some red pepper flakes for a little kick.
- Try Different Cheeses. Use a mix of sharp cheddar and Colby Jack or Monterey Jack.
- Add Some Protein: Stir in some leftover shredded chicken after pressure cooking for a heartier meal.
- Swap the Veggies. Use cauliflower instead of broccoli for a yummy twist on the classic.
- Make It Richer. For an extra decadent soup, you can use heavy cream instead of half-and-half.
Make-Ahead and Storage Tips
I love making a big batch of this soup! To store it, let the soup cool down completely, then pour it into an airtight container.
It will stay fresh and yummy in the fridge for up to 4 days. When you’re ready to eat it, just reheat it gently on the stove over low heat.
I don’t recommend freezing this soup because the dairy can sometimes separate when it thaws, which changes the texture. It’s always best when it’s fresh!
FAQs
Can I use frozen broccoli?
Yes, you totally can! I suggest thawing it first and patting it dry so it doesn’t add too much extra water to your soup. It works in a pinch!
Why is my soup grainy?
This usually happens if the soup is too hot when you add the cheese. Make sure to turn off the heat before you stir in the cheese for a silky-smooth finish.
How can I make my soup thicker?
If you like a super thick soup, just make a little more of the cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and stir it in until it’s perfect.
Can I make this on the stovetop?
You sure can! Just simmer everything in a big pot until the veggies are tender, about 15-20 minutes, then follow the steps for adding the cream and cheese.
What to serve with broccoli cheddar soup?
Oh, the best part! I LOVE serving this with crusty bread for dipping, a simple side salad, or some crunchy sourdough croutons on top.
Instant Pot Broccoli Cheddar Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 5 cups broccoli florets (chopped small)
- 1 cup carrots (shredded)
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 ½ cups half-and-half
- 3 cups sharp cheddar cheese (shredded)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Sauté aromatics: Set your Instant Pot to "Sauté" mode. Melt 4 tbsp of butter, then cook 1 diced onion and 3 minced garlic cloves for 2-3 minutes until soft and fragrant.
- Add veggies and broth: Pour in 4 cups of chicken broth. Add 5 cups of broccoli, 1 cup of carrots, 1 tsp of salt, ½ tsp of pepper, and ½ tsp of paprika and stir well.
- Pressure cook: Cancel "Sauté." Secure the lid, set the valve to "Sealing," and pressure cook on high for 3 minutes. Once done, perform a quick release of the pressure.
- Thicken the soup: In a small bowl, whisk 2 tbsp of cornstarch with 2 tbsp of cold water. Stir the slurry and 1 ½ cups of half-and-half into the soup until combined.
- Melt the cheese: Turn the Instant Pot off. Slowly add 3 cups of shredded cheddar cheese, stirring continuously until the cheese is completely melted and the soup is smooth.
Notes
- For the best results, shred your own block of sharp cheddar cheese.
- Chop the broccoli florets into small, bite-sized pieces for quick cooking.
- Always turn off the heat before you add the cheese to avoid separation.
- Use an immersion blender for a few pulses if you prefer a smoother soup.
- Serve this delicious soup immediately with crusty bread for dipping. YUM!
