Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 cup onion, diced; 1 tablespoon garlic, minced; 3 cups broccoli, cut into small pieces; 1 cup carrot, shredded; 2 cups broth, veggie or chicken; Salt, to taste; 1/4 teaspoon black pepper; 1/4 teaspoon red chili flakes; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk or cream; 2 cups cheddar cheese, grated, sharp preferred

Nothing beats the cozy comfort of a warm, cheesy bowl on a chilly day, right? This Instant Pot Broccoli Cheddar Soup Recipe is exactly that—super creamy, packed with flavor, and surprisingly quick to whip up. Trust me, you’re gonna love how the Instant Pot makes this classic soup a breeze without sacrificing any of the homemade goodness.

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’ve made this soup a dozen times and it’s quickly become a staple in my house—especially when the weather turns chilly or I want something hearty but easy. The Instant Pot cuts down the cooking time, but it still tastes like you simmered it all afternoon.

Speedy and hands-off: Pressure cooking means your soup is done in about 30 minutes, freeing you up for other things.
Perfectly creamy: The combo of cheddar and carrot adds natural sweetness and richness without needing heavy cream.
Customizable: You can easily swap veggies, add spice, or make it gluten-free without hassle.
Comfort food classic: Broccoli cheddar soup made fast but tasting just like your favorite restaurant version.

Ingredients & Why They Work

This recipe is all about simple ingredients that come together to pack big flavor. Shopping fresh broccoli and sharp cheddar really makes a difference, and using good broth helps build that cozy soup base you’ll crave again and again.

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 melts beautifully for that classic cheesy flavor—go for the real stuff, not processed cheese for best results.
Broccoli: Fresh and in small florets, broccoli cooks just right and offers tender bites without turning mushy.
Carrot: Grated carrot adds subtle sweetness and natural thickness, balancing the sharp cheddar.
Onion: The base flavor that adds depth—make sure it’s diced finely for even cooking.
Butter: Used for sautéing and richness, butter helps mellow the veggies and build flavor.
Garlic: Fresh minced garlic brings a punch of savory warmth.
Broth: Vegetable or chicken broth adds umami foundation—homemade or good-quality store-bought works great.
Seasonings: Salt, black pepper, and red chili flakes give the finishing zing.
Flour (for roux): Helps thicken the soup to that perfect velvety texture, but you can skip it for gluten-free.
Milk or Cream: For creaminess, choose based on your preference—milk keeps it lighter, cream makes it indulgent.

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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 tweaking this soup depending on what’s in my fridge or my mood. It’s surprisingly flexible, so don’t be shy about making it your own—whether you want extra spice or need a dairy-free twist.

Spicy Kick: I sometimes add a pinch more red chili flakes or cayenne for a subtle heat that wakes up the flavors.
Gluten-Free Version: Skip the flour and add extra butter and milk after pressure cooking to keep it creamy.
Extra Veggies: Toss in some cauliflower florets or chopped spinach if you want more green goodness.
Cheese Variations: Swap sharp cheddar for smoked gouda or pepper jack for a fun twist.

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 those aromatics

Set your Instant Pot to SAUTE mode and melt the butter. Toss in the diced onions and minced garlic, sautéing for about 2 minutes until they’re soft and fragrant. This step is crucial for building that rich flavor base, so don’t rush it!

Step 2: Add your veggies and broth

Stir in the broccoli pieces, shredded carrot, and your seasonings (salt, black pepper, red chili flakes). Pour in the broth and mix everything well, making sure your veggies are surrounded by that flavorful liquid. Cancel SAUTE mode before sealing the lid.

Step 3: Pressure cook and naturally release

Close the Instant Pot lid with the vent sealed and set it to MANUAL or Pressure Cook on high for 5 minutes. Once done, let the pressure release naturally—this usually takes around 10 minutes. Patience here keeps the soup from splattering and helps flavors meld.

Step 4: Make a smooth roux on the stovetop

While the soup is cooking, melt butter in a saucepan over medium heat. Add flour and stir continuously for about a minute—this cooks out the raw flour flavor. Slowly whisk in milk, adding it bit by bit until you get a thick, smooth sauce. This will be your creamy base.

Step 5: Combine and melt cheese

Pour the roux and gradually add the grated cheddar cheese into the soup in the Instant Pot, stirring constantly on SAUTE mode. Keep stirring until the cheese melts completely and the soup thickens to a luscious, velvety texture. That’s it—your soup’s ready to serve!

Top Tip

I’ve made this soup multiple times and here are some little tricks I’ve picked up that make all the difference between “good” and “wow.” Follow these and you’ll wow anyone you serve.

Don’t skip the sauté: Cooking the onions and garlic first unlocks so much flavor it’s worth the extra step.
Use sharp cheddar: It melts better and gives your soup a tangy depth that mild cheese won’t provide.
Natural pressure release is key: It keeps the soup from splashing or becoming watery—plus, it lets flavors meld gently.
Cheese and roux last: Always add cheese and thickening ingredients after pressure cooking to avoid curdling or grainy texture.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

broccoli cheddar soup - Serving Suggestion

Garnishes

I love topping this soup with a little extra shredded cheddar for cheesiness, a sprinkle of fresh cracked black pepper, and sometimes a dash of red chili flakes if I want it spicy. A tiny drizzle of good olive oil or a few fresh herbs like chives can really brighten it up too.

Side Dishes

Crusty bread is a must for me—think a warm baguette or sourdough for dipping into that cheesy goodness. Sometimes I pair it with a crisp green salad to lighten the meal or roasted garlic naan for an unexpected twist.

Creative Ways to Present

For family gatherings, I like serving this soup in hollowed-out bread bowls—it’s not just charming, but doubles as a tasty edible container! Also, you can pour it into small mason jars for a cute, portable lunch idea.

Make Ahead and Storage

Storing Leftovers

Store your leftover broccoli cheddar soup in an airtight container in the fridge for up to 3 days. When it sits, it thickens up, so just give it a good stir after reheating.

Freezing

I’ve successfully frozen this soup by letting it cool completely, then portioning it into freezer-safe containers. It freezes well for up to 2 months—just thaw overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers in a saucepan over medium-low heat, stirring frequently to prevent scorching. If the soup is too thick, add a splash of milk or broth to loosen it up. Avoid microwaving too long to keep the cheese silky.

Frequently Asked Questions:

Can I use frozen broccoli in this soup?

Yes, frozen broccoli works well if fresh isn’t available. Just chop any large pieces and reduce the sauté time slightly to prevent overcooking.

How do I make this soup dairy-free?

For a dairy-free option, replace butter with olive oil or coconut oil and use a dairy-free milk alternative like almond or oat milk. Swap cheddar for a plant-based cheese or nutritional yeast for cheesy flavor.

Is it okay to use pre-shredded cheese?

It’s best to use freshly grated cheese because pre-shredded usually contains anti-caking agents that can affect melting and make the soup grainy. Fresh grated cheddar will give you that smooth, creamy texture.

Can I make this soup ahead of time for a party?

Absolutely! You can prepare the soup up to two days ahead and refrigerate it. When ready to serve, gently reheat on the stove, stirring occasionally. Adding extra fresh cheese on top before serving will impress your guests.

Final Thoughts

This Instant Pot Broccoli Cheddar Soup Recipe is one of those go-to dishes that feels like a hug in a bowl. I’ve loved sharing it with friends and family because it’s easy enough for weeknights but impressive enough for company. Give it a try—you might find it becomes your own family favorite, too.