Instant Pot Broccoli Cheddar Soup
A creamy, cheesy broccoli cheddar soup made easily in the Instant Pot, perfect for chilly evenings and quick weeknight meals.
Ingredients
Vegetables
- 4 cups broccoli, chopped very small Chop very small to ensure tenderness.
- 1.5 cups carrots, shredded or chopped very small Shred or chop finely.
- 1 medium onion, diced
- 2-3 cloves garlic, minced
Liquids
- 4 cups broth (chicken or vegetable) Use 3 cups for a thicker soup.
- 2 cups half-and-half Substitute whole milk for lighter soup or heavy cream for extra richness.
- 0.25 cups water For slurry.
Dairy
- 2.5 cups shredded cheddar cheese Freshly shredded melts best.
Seasonings
- 4 Tbsp butter, unsalted
- 0.5 tsp sea salt
- 0.5 tsp cracked pepper
- 0.5 tsp paprika
- 0.25 cups corn starch Gluten-free thickener. Use arrowroot as a 1:1 swap.
Instructions
Preparation
- Chop broccoli very small, shred or chop carrots finely, and dice the onion. Mince garlic.
Build the Soup
- Put all vegetables in the Instant Pot inner pot. Add broth, butter, garlic, paprika, salt, and pepper. Stir to combine.
Cook
- Close the lid and set the vent to 'sealing.' Pressure cook on high for 1 minute. Perform a quick release when cooking is done.
Add Dairy and Cheese
- Immediately stir in the half-and-half and shredded cheddar until the cheese melts into the soup. Stir gently to avoid clumping.
Make the Slurry
- Whisk the corn starch with water until completely smooth and lump-free.
Thicken
- Slowly drizzle the slurry into the hot soup while stirring. Switch the Instant Pot to the 'sauté' setting and heat, stirring constantly, until the soup thickens to your preferred consistency.
Finish and Serve
- Taste and adjust salt and pepper. Serve right away with your favorite garnishes.
Notes
Use fresh-grated cheddar for a smoother melt. Control thickness by adjusting the amount of broth used.