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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with chunky broccoli and a velvety orange-gold cheese base. Pressure cooks fast, then you blend partially for the ideal thick texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and aromatics
  • 4 cup broccoli florets cut small
  • 1 onion diced
  • 3 clove garlic minced
  • 3 cup carrots shredded
Soup base
  • 4 cup chicken or vegetable broth
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour all-purpose
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 0.5 tsp smoked paprika
Cheese and seasoning
  • 3 cup shredded sharp cheddar
  • 1 salt and pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté the base in the Instant Pot
  1. Set Instant Pot to Sauté, melt unsalted butter, and cook the diced onion for 3 minutes until softened with a slight sheen.
  2. Add minced garlic and all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour smell cooks off.
  3. Gradually whisk in chicken or vegetable broth until smooth, with no lumps remaining.
Pressure cook the vegetables
  1. Add broccoli florets, shredded carrots, and smoked paprika, then seal the Instant Pot and pressure cook on High for 3 minutes.
  2. Do a quick release, then stir the soup so the broccoli and carrots are evenly distributed.
Blend and finish with cheese
  1. Stir in heavy cream and Dijon mustard until the soup looks uniform and slightly thickened.
  2. Use an immersion blender to blend partially to your desired consistency, leaving visible broccoli chunks.
  3. Stir in shredded sharp cheddar in handfuls until fully melted, then season with salt and pepper to taste.

Notes

Pro tip: blend only partially so the soup stays chunky—aim for a creamy base with broccoli florets you can see. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate during thawing. For a lighter swap, use evaporated milk in place of some of the heavy cream for a creamier result with less fat.