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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with chunky broccoli and a thick, cheddar-melted texture. Built by sautéing aromatics, pressure-cooking until tender, then blending partially for a creamy finish.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets, cut small
  • 1 onion, diced
  • 3 clove garlic, minced
  • 3 carrots, shredded
Soup base
  • 4 cup chicken or vegetable broth
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
Cheese and seasoning
  • 3 cup shredded sharp cheddar
  • 0.1 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 onion for 3 minutes until softened and fragrant (visual cue: onion looks translucent).
  2. Add the garlic and all-purpose flour and cook for 1-2 minutes, stirring, until the flour smell cooks off (visual cue: paste-like mixture forms on the bottom).
  3. Gradually whisk in the broth until smooth, scraping up any browned bits (visual cue: no lumps remain).
Pressure cook vegetables
  1. Add the broccoli, shredded carrots, and smoked paprika, then seal the lid (visual cue: vegetables are evenly distributed).
  2. Pressure cook on High for 3 minutes (visual cue: Instant Pot reaches pressure and counts down).
Release, blend, and finish with cheese
  1. Use a quick release, then stir the soup (visual cue: broccoli and carrots are tender).
  2. Stir in the heavy cream and Dijon mustard (visual cue: color turns a richer cream-orange).
  3. Use an immersion blender to blend partially to your desired consistency (visual cue: some florets remain chunky while part of the soup thickens).
  4. Add shredded sharp cheddar in handfuls, stirring until fully melted, then season with salt and pepper to taste (visual cue: soup turns thick, glossy, and smooth).

Notes

For extra-thick soup, blend a little more with the immersion blender before adding cheddar. Store leftovers in the fridge up to 3 days; reheat gently on the stovetop or in the microwave, stirring to keep it smooth. Freezing is not recommended because cream-based soups can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly for a less rich texture.