Warm your bones and fill your belly with this easy instant pot broccoli cheddar soup that combines melty cheese with tender florets in one big comforting pot.
Why this recipe works
Instant pot broccoli cheddar soup is a fall and winter staple. This comforting soup has plenty of garlic, onion, broccoli, shredded carrots, and cheddar cheese throughout a rich and creamy base. Pair it with hearty chunks of bread and you have the coziest meal for the chilliest of days.
If you don’t have an instant pot handy, hop over to our broccoli cheese soup for the stovetop version.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BROCCOLI – We prefer fresh broccoli for this recipe. Chop the florets into small pieces. You can also use frozen broccoli without worrying about thawing it first if that’s what you have on hand.
CHEESE – Both mild and sharp cheddar work well in this soup, but realistically, you can use any kind of cheese you prefer. I always suggest shredding your cheese straight from the block as the pre-bagged shredded cheeses contain anti-caking agents which prevents the cheese from melting and can also cause the texture to be grainy.
CARROTS – Again, fresh or frozen works. If you like your carrots to not be as prominent, shred them finer on the grater. Carrots will add texture and color to this soup, but you can omit them if you prefer or substitute them with additional broccoli.
HALF AND HALF – This is what creates the thick and creamy base. You can substitute with heavy whipping cream if needed.
How to Make Instant Pot Broccoli Cheddar Soup
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Set your Instant Pot to Sauté and add 4 tablespoons of butter. Melt, and then add the onion and sauté until fragrant (3-5 minutes).
- Add the garlic and cook for about 30 seconds.
- Stir in the chicken stock, broccoli, carrots, sea salt, and ground pepper.
- Cover the Instant Pot and lock the lid in place, make sure the vent is set to seal, select High/Manual pressure to 1 minute cook time.
- Once the instant pot is complete, slowly release the pressure. In a small bowl whisk together the cornstarch and cold water until smooth.
- Change the setting back to Sauté and slowly add the cornstarch mixture to the pot, stirring regularly and allow it to come to a boil.
- Place the Instant Pot to Keep Warm, and slowly add the half-and-half, then the cheddar cheese and stir until it melts. Shut off and serve.
- Garnish with additional cheese, fresh black pepper, and little bits of broccoli if desired.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Reheat the soup over medium-low heat on the stovetop until heated through. You may want to add a dash of chicken stock or water to help loosen it up.
Yes, you can easily substitute frozen veggies in this recipe without worrying about thawing them first. This saves you even more time prepping and cleaning up but may make your soup a tad more watery.
Your broccoli cheddar soup might be grainy in texture if you used pre-bagged shredded cheese, as those contain anti-caking agents which affect its melting properties causing the finished soup to be grainy. Another reason why your soup might be grainy is from adding the half and half too soon into the recipe. This normally results from adding the dairy to hot, bubbly soup which causes it to curdle – though you shouldn’t have this problem as we’re adding the dairy after it’s done cooking in the instant pot.
Serving Suggestions
Serve instant pot broccoli cheddar soup with chunks of crusty bread for dipping. Garnish with additional shredded cheese and black pepper. Enjoy!
Ingredients
- 4 Tablespoons unsalted butter
- 1 large onion diced
- 2 cloves garlic minced or diced
- 4 cups chicken stock
- 4 cups broccoli florets chopped into small pieces
- 1 cup carrots grated, about 2 small/medium carrots
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- 1 1/2 cups half and half
- 2 cups sharp cheddar cheese or mild, freshly shredded
Things You’ll Need
- Instant pot
Before You Begin
- You can easily substitute with frozen veggies in this recipe without worrying about thawing them first. This saves you even more time prepping and cleaning up but may make your soup a tad more watery.
- Both mild and sharp cheddar work well in this soup, but realistically, you can use any kind of cheese you prefer. I always suggest shredding your cheese straight from the block as the pre-bagged shredded cheeses contain anti-caking agents which prevents the cheese from melting and can also cause the texture to be grainy.
- You can substitute the half and half with heavy whipping cream if needed.
- If you like your carrots to not be as prominent, shred them finer on the grater. Carrots will add texture and color to this soup, but you can omit them if you prefer or substitute them with additional broccoli.
- Blitz the soup with an immersion blender if you prefer a smooth consistency.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- Reheat the soup over medium-low heat on the stovetop until heated through. You may want to add a dash of chicken stock or water to help loosen it up.
Instructions
- Set your Instant Pot to Sauté and add 4 tablespoons of butter. Melt, and then add the onion and sauté until fragrant (3-5 minutes).
- Add the garlic and cook for about 30 seconds.
- Stir in the chicken stock, broccoli, carrots, sea salt, and ground pepper.
- Cover the Instant Pot and lock the lid in place, make sure the vent is set to seal, select High/Manual pressure to 1 minute cook time.
- Once the instant pot is complete, slowly release the pressure. In a small bowl whisk together the cornstarch and water until smooth.
- Change the setting back to Sauté and slowly add the cornstarch mixture to the pot, stirring regularly and allow it to come to a boil.
- Place the Instant Pot to Keep Warm, and slowly add the half-and-half, then the cheddar cheese and stir until it melts. Shut off and serve.
- Garnish with additional cheese, fresh black pepper, and little bits of broccoli if desired.
