Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups Cheddar Cheese, grated, sharp preferred; 3 cups Broccoli, cut into small pieces; 1 cup Carrot, shredded; 1/2 cup Onion, diced; 2 tablespoon Butter; 1 tablespoon Garlic, minced; 2 cups Broth, Veggie or Chicken; Salt, to taste; 1/4 teaspoon Black Pepper; 1/4 teaspoon Red Chili Flakes; 2 tablespoon Butter; 2 tablespoon All purpose flour; 1 cup Milk, or cream

There's something deeply comforting about a creamy bowl of broccoli cheddar soup that feels like a warm hug on a chilly day. This Instant Pot Broccoli Cheddar Soup Recipe blends fresh veggies and melty, sharp cheddar into a luscious soup you can whip up in no time, making it a go-to for busy weeknights or lazy weekends.

The image shows a close-up of a metal pot filled with thick yellowish soup that has small black and orange bits evenly spread throughout. A metal ladle is dipped into the soup, lifting a portion that reveals the creamy and chunky texture with visible herbs and small vegetable pieces. The inside of the pot is coated with the soup, and the scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I first stumbled on this Instant Pot version out of impatience — I wanted my soup fast without compromising on that rich, cozy flavor. The results blew me away; it’s rich, cheesy, and perfectly cooked every time.

Speedy and Simple: Using the Instant Pot cuts down cooking time while layering flavors beautifully.
Fresh Ingredients Shine: Broccoli and carrots come through tender but not mushy, retaining texture and nutrients.
Cheese Perfection: Sharp cheddar melts smoothly without clumping, giving you that signature soup creaminess.
Customizable Comfort: You can easily tweak heat, creaminess, or make it gluten-free without losing any goodness.

Ingredients & Why They Work

Each ingredient plays a role in balancing richness with freshness. Choosing the right broth and cheese can make all the difference, so here’s what I focus on when shopping:

Flat lay of sharp cheddar cheese grated in a small mound, fresh broccoli florets cut into small pieces, a small pile of shredded bright orange carrots, diced white onion cubes, a few cloves of minced garlic, two tablespoons of golden butter, a small white ceramic bowl filled with clear vegetable broth, whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, small white bowls containing coarse salt, whole black peppercorns, and vibrant red chili flakes, all arranged symmetrically in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar Cheese: Sharp cheddar is key — it melts beautifully and brings that classic tang that defines this soup.
Broccoli: Fresh, cut into small pieces so it cooks evenly and practically melts into the soup's texture.
Carrot: Adds a subtle sweetness and vibrant color that balances the earthy broccoli.
Onion: Gives depth of flavor when sautéed, forming the backbone of the soup’s savory base.
Butter: Essential for sautéing and building a rich mouthfeel in the final soup.
Garlic: Just a little kick that lifts all the flavors without overpowering.
Broth (Veggie or Chicken): I often use a quality broth base like Better Than Bouillon for convenience and consistent flavor.
Seasonings: Salt, black pepper, and a pinch of red chili flakes add warmth and complexity.
Flour and Milk (for stovetop roux): These help thicken the soup perfectly without it turning gluey—don’t skip the roux step if you want that classic creamy texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this soup depending on what I have at home or my mood. It’s so forgiving, which means you can personalize it freely — and you'll find your own favorites easily.

Vegetarian Variation: Swap chicken broth for a hearty vegetable broth for a fully vegetarian meal that’s still bursting with flavor.
Gluten-Free Option: Skip the flour and use cornstarch or arrowroot slurry to thicken, or simply add a splash more cream at the end — works wonderfully.
Kick the Heat Up: Add a pinch more red chili flakes or a dash of hot sauce if you like a little warmth to balance the creaminess.
Extra Veggies: Toss in some potatoes or cauliflower for a twist — the Instant Pot handles it all beautifully.

Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe

A white bowl filled with a creamy yellow soup that has a slightly speckled texture showing bits of green herbs. The soup is topped with scattered shredded cheddar cheese and red chili flakes that add small dots of orange and red on the surface. Two ornate silver spoons rest on the right edge of the bowl. The bowl sits on a white marbled surface with some shredded cheese and chili flakes scattered around the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics

Turn your Instant Pot to sauté mode and melt the butter. I add diced onions and minced garlic here, cooking them until sweet and fragrant — roughly 2 minutes. Watch closely so they don’t brown; you just want them soft to build that gentle base flavor.

Step 2: Add Flour for Your Roux

Next, stir in the all-purpose flour and sauté for about a minute to cook out the raw taste. This step is crucial — trust me, skipping the roux turns the soup watery or grainy. Mix it well with the butter, and once you see it’s smooth, you can move to the next step.

Step 3: Pour in Broth and Veggies

Pour your broth into the pot, whisking immediately to create a silky, lump-free base. Then add the broccoli pieces, shredded carrots, and your seasoning — salt, pepper, and red chili flakes. Give it a good stir so everything’s coated and settling nicely before sealing the lid.

Step 4: Pressure Cook the Soup

Seal the Instant Pot, set the valve to sealing, and cook on manual high pressure for 5 minutes. When it beeps, let the pressure release naturally — it takes about 10 minutes and lets the flavors deepen gently without overcooking the broccoli.

Step 5: Finish with Milk and Cheese

While the stove-top roux method is one way, I often finish mine right in the Instant Pot by switching back to sauté and stirring in milk or cream gradually, then adding in that sharp cheddar cheese slowly. Keep stirring until the cheese melts smoothly — patience here pays off to avoid clumps.

Step 6: Simmer and Serve

Let the soup simmer a couple more minutes with the lid off, so it thickens just right and all the flavors marry. Then ladle it up with your favorite garnishes and crusty bread on the side — pure comfort!

Top Tip

Over the years, I've learned a few handy tricks to get this Instant Pot Broccoli Cheddar Soup Recipe just right every time — and I'm excited to share them so you can skip the trial and error and enjoy your soup sooner.

Quality Cheese Matters: Use freshly grated sharp cheddar rather than pre-shredded bags to avoid additives that prevent smooth melting.
Don’t Skip Natural Pressure Release: This makes the broccoli tender but not mushy and keeps the soup from splattering when opening the lid.
Whisk While Adding Milk: Slowly incorporate milk or cream while whisking to keep the soup silky without lumps.
Season Last: Wait till the end to adjust salt and pepper, especially if your broth is salty, so you don’t over-season.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

broccoli cheddar soup - Serving Suggestion

Garnishes

I like to sprinkle a bit of extra sharp cheddar on top, a grind of fresh black pepper, and sometimes a pinch of red chili flakes for visual contrast and a hint of heat. A swirl of cream or a few crispy bacon bits add a real showstopper touch if you're feeling fancy.

Side Dishes

Crusty artisan bread or warm, buttery garlic bread pairs perfectly here — you’ll want something to dip into the creamy goodness. For a lighter side, I love a crisp green salad with a zesty vinaigrette to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in hollowed-out mini bread bowls or even topped with baked cheese croutons for added texture. Pouring a small drizzle of chili oil or fresh herbs right before serving brings a restaurant-quality sparkle.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 4 days. When you reheat, just add a splash of milk or broth to loosen it back up — it tends to thicken overnight, but a little stirring brings it right back.

Freezing

Freezing works well, too! Portion it out into freezer-safe containers, leaving some headspace. Thaw overnight in the fridge before reheating gently on the stove. The texture might shift slightly, but a quick whisk and added splash of milk will refresh it.

Reheating

I recommend reheating on the stovetop over low heat, stirring often to avoid scorching. Avoid microwaving for best texture, but if you do, heat in short bursts and stir between.

Frequently Asked Questions:

Can I make this Instant Pot Broccoli Cheddar Soup Recipe dairy-free?

Absolutely! To make it dairy-free, swap the butter for olive oil or a dairy-free spread, use coconut or cashew milk, and replace cheddar cheese with a vegan cheese alternative that melts well.

How do I prevent the cheese from clumping in the soup?

The best way is to add grated cheese gradually off heat or on low heat, stirring continuously. Also, avoid pre-shredded cheese that contains anti-caking agents since they don’t melt as smoothly.

Can I use frozen broccoli in this recipe?

Yes, frozen broccoli works fine, but I recommend shortening pressure-cooking time slightly and adding it after sautéing the aromatics to avoid overcooking and mushiness.

What kind of broth is best for this soup?

Both vegetable and chicken broth are great choices depending on your preference; I like a good-quality broth or broth base to build flavor quickly and reliably every time. Homemade broth works wonderfully, too!

Final Thoughts

For me, this Instant Pot Broccoli Cheddar Soup Recipe isn’t just a meal; it’s a cozy moment wrapped in a bowl. It’s the kind of recipe I keep coming back to because it’s quick, reliable, and endlessly comforting. I can’t wait for you to try it and make it your own little kitchen tradition, just like I did.