This Instant Pot Broccoli Cheddar Soup brings together tender broccoli, carrots, onion, garlic, and sharp cheddar in a creamy broth. The pressure cooker softens the vegetables quickly, while half-and-half and a cornstarch slurry help create a thick, smooth consistency.
It’s a practical soup for chilly days when you want something warm without spending a long time at the stove. Freshly shredded cheddar melts into the broth, giving every spoonful a rich, cheesy finish.
Why This Recipe Works So Well
- Quick pressure cooking: The vegetables cook in just 1 minute under high pressure.
- Simple preparation: Most of the ingredients go directly into the Instant Pot.
- One-pot cooking: The soup requires minimal cookware and cleanup.
- Easy to adjust: You can control the thickness by adding more or less cornstarch slurry.
- Suitable for a group: The recipe makes eight servings.
- Flexible toppings: Extra cheddar, black pepper, or crusty bread can be added when serving.
Ingredient Notes & Easy Substitutions
- Broccoli: Chop the florets into small, evenly sized pieces so they cook consistently under pressure.
- Carrots: Shredded or finely chopped carrots soften quickly and add a mild sweetness to the soup.
- Sharp cheddar: Freshly shred the cheese from a block for smoother melting. Pre-shredded cheese may contain anti-caking ingredients that affect the texture.
- Chicken broth: Low-sodium broth gives you better control over the final seasoning. Use vegetable broth if you prefer a meat-free version.
- Half-and-half: The instructions include half-and-half, but its quantity is missing from the supplied ingredient list. Confirm the amount before publishing.
- Cornstarch: Mix the cornstarch with cold water before adding it to the soup. This helps prevent lumps from forming.
Chef’s Tip: Turn the Instant Pot to Sauté only after adding the cornstarch slurry. Stir continuously as the soup thickens, because the bottom can scorch if the mixture is left unattended.
Instant Pot Broccoli Cheddar Soup Recipe
This Instant Pot Broccoli Cheddar Soup combines tender broccoli, carrots, onion, garlic, and sharp cheddar in a creamy broth. The vegetables cook quickly under pressure, then half-and-half, cheese, and a simple cornstarch slurry turn the broth into a thick, smooth soup.
Equipment
- 6-quart Instant Pot
- Cutting Board
- Chef's knife
- Measuring cups and spoons
- Whisk
- Small Bowl
- Ladle
Ingredients
- 4 cups broccoli florets chopped small
- 1 ½ cups carrots shredded or finely chopped
- 1 medium yellow onion diced
- 4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 2 –3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups half-and-half
- 2 ½ cups sharp cheddar cheese freshly shredded
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Add the broccoli, carrots, onion, chicken broth, butter, garlic, salt, pepper, and paprika to the Instant Pot. Stir briefly to combine.
- Secure the lid and turn the valve to sealing. Set the Instant Pot to pressure cook on high for 1 minute. Once the cooking cycle ends, carefully perform a quick pressure release.
- Open the lid and stir in the half-and-half and shredded cheddar. Continue stirring until the cheese has completely melted into the soup.
- In a small bowl, whisk the cornstarch and cold water until smooth. Slowly pour the slurry into the soup while stirring.
- Set the Instant Pot to Sauté and cook for a few minutes, stirring frequently, until the soup thickens to your preferred consistency. Taste and adjust the salt and pepper.
- Ladle the soup into bowls and serve hot with extra shredded cheddar, black pepper, or crusty bread.
Nutrition Information
Nutrition information is estimated per serving and may vary depending on the ingredients and brands used.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 326 kcal |
| Carbohydrates | 18 g |
| Protein | 12 g |
| Fat | 23 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 620 mg |
Common Mistakes to Avoid
- Using a slow pressure release: Broccoli can become overly soft if it remains under pressure for too long. Perform the quick release carefully after cooking.
- Adding cheese before releasing pressure: Open the lid only after the pressure has been released safely.
- Using hot water for the slurry: Cold water helps the cornstarch dissolve smoothly before it is added to the soup.
- Adding dry cornstarch directly: This can create lumps that are difficult to remove. Always mix it with water first.
- Boiling the soup aggressively after adding cheese: Keep the heat controlled and stir frequently to help maintain a smooth texture.
- Adding too much salt at the beginning: Broth and cheddar already contain salt, so taste the soup before making final adjustments.
Easy Ways to Change It Up
- Add extra vegetables: Include finely chopped celery or additional carrots for more vegetable variety.
- Use a cheese blend: Combine sharp cheddar with a little mild cheddar for a softer cheese flavor.
- Add a smoky note: A small pinch of smoked paprika can provide a deeper flavor.
- Make it vegetarian: Replace chicken broth with low-sodium vegetable broth.
- Add a little heat: Include a pinch of cayenne pepper or extra black pepper.
- Create a chunkier soup: Keep the broccoli pieces slightly larger instead of chopping them very finely.
More Soup Recipes You’ll Enjoy
- Minestrone Soup
- Slow Cooker Tortellini Soup
- Old-fashioned Potato Soup
- Bold & Creamy Chicken Tortilla Soup
- Creamy Chicken Corn Chowder Soup
Best Ways to Store Leftovers
- Cool before storing: Allow the soup to cool slightly before transferring it to storage containers.
- Refrigerator: Store in an airtight container and use within 3–4 days.
- Portion leftovers: Divide the soup into individual containers for easier serving.
- Reheat gently: Warm the soup over low to medium heat, stirring regularly to prevent sticking.
- Texture tip: The soup may thicken as it cools. Add a small amount of broth while reheating if needed.
Frequently Asked Questions
- Can I use frozen broccoli?
Yes. Frozen broccoli can be used, although the final texture may be softer than when using fresh broccoli. - Why is my cheddar cheese not melting smoothly?
Pre-shredded cheese and excessive heat can affect melting. Freshly shredded cheddar and gentle stirring usually produce a smoother result. - Can I make the soup without a cornstarch slurry?
Yes, but the soup will be thinner. The slurry is used to give the broth a thicker consistency. - What does quick pressure release mean?
It means carefully moving the pressure valve to release steam once the cooking cycle ends, following your Instant Pot’s safety instructions. - Can I use a different type of cheddar?
Yes. Mild or medium cheddar can be used, but the finished soup will have a less pronounced cheese flavor. - Why should the cheese be freshly shredded?
Block cheese generally melts more smoothly because it does not contain the same anti-caking coatings found in many pre-shredded varieties. - Can I leave the broccoli in larger pieces?
Yes, but larger pieces may have a different texture after pressure cooking. Small, evenly sized pieces cook more consistently. - How can I control the soup’s thickness?
Add the cornstarch slurry gradually and cook on Sauté while stirring. Stop once the soup reaches the consistency you prefer.
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The Freshman Cook started as a place to keep track of recipes I wanted to make again. Somewhere along the way, it grew into a collection of meals that friends requested, desserts that disappeared too quickly, and weeknight dinners that made life a little easier.
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