Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 small yellow onion, chopped (about 1 ¼ cups); 3 cloves garlic, minced; 1 medium Yukon gold potato, chopped into ½-inch pieces (about ½ pound); 1 medium carrot, sliced into ⅛-inch thick half rounds; 1 ½ pounds broccoli crowns, chopped into florets (about 8 cups chopped); 3 ½ cups low sodium vegetable broth (plus up to ½ cup more, as needed); 1 teaspoon Italian seasoning; ¾ teaspoon salt; ½ teaspoon black pepper; 1 ½ cups shredded sharp cheddar cheese

Jump to Recipe· 4.2 from 9 reviews

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There is something incredibly comforting and satisfying about a warm bowl of broccoli and cheese, especially when it comes together in a flash. This Instant Pot Broccoli Cheddar Soup Recipe brings rich, creamy, and cheesy goodness to your table without hours of simmering. With tender broccoli, sharp cheddar, and just the right touch of seasoning, this soup feels like a hug in a bowl — perfect for cozy evenings or whenever you crave something nourishing and flavorful. Plus, the Instant Pot does most of the work, turning fresh ingredients into a velvety soup in under an hour.

Ingredients You’ll Need

The image shows ten bowls and a large glass measuring cup arranged on a white marbled surface. In the center, there is a large beige bowl filled with fresh, bright green broccoli florets. Above it, one small white bowl holds sliced orange carrot pieces, and another white bowl below the carrots contains diced yellow potatoes. To the left of the potatoes, a small white bowl holds light yellow shredded cheese, and below it, another small white bowl has a square piece of butter. A pair of garlic cloves rest in a small white bowl near the butter, while a small white bowl with golden oil sits next to the garlic. Below the broccoli, a small white bowl contains diced white onions. Two tiny white bowls are beside the onions, one filled with black pepper and the other with salt. Behind them is a small bowl with dried green herbs. The large glass measuring cup to the right holds an orange liquid. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward yet vital, creating a harmonious balance of flavors, textures, and colors that make this soup truly irresistible. Each element plays a role in the depth and creaminess you’ll love.

1 tablespoon unsalted butter: Adds a silky richness that deepens the soup’s flavor without overwhelming it.
1 tablespoon olive oil: Helps sauté the onions and garlic, contributing a subtle fruity note.
1 small yellow onion (chopped, about 1 ¼ cups): Provides a sweet, aromatic base that softens beautifully in the pot.
3 cloves garlic (minced): Infuses the soup with a gentle, savory depth that wakes up every spoonful.
3 ½ cups low sodium vegetable broth: Keeps the soup light yet flavorful; control the salt level yourself with this choice.
1 teaspoon Italian seasoning: A lovely mix of herbs to give subtle earthiness and warmth.
¾ teaspoon salt: Essential for balance, bringing out the natural flavors in every ingredient.
½ teaspoon black pepper: Adds just enough gentle heat and complexity.
1 medium Yukon gold potato (about ½ pound, chopped into ½-inch pieces): Key to delivering that creamy, velvety texture without cream.
1 medium carrot (sliced into ⅛-inch thick half rounds): Brings a touch of sweetness and a splash of bright color.
1 ½ pounds broccoli crowns (chopped into florets, about 8 cups): The hearty star of the show, providing that fresh, green vibrancy and nutrition.
1 ½ cups shredded sharp cheddar cheese: Melts into a luscious, tangy finish that pulls the whole soup together deliciously.

How to Make Instant Pot Broccoli Cheddar Soup Recipe

Step 1: Sauté Your Aromatics

Start by heating the unsalted butter and olive oil in your Instant Pot using the sauté function. When the pot is hot, toss in the chopped onion and sauté for about 3 minutes until it turns tender and translucent. This step builds a flavorful foundation. Then add the minced garlic, cooking just another 30 seconds to release those gorgeous fragrant notes before turning off the sauté function.

Step 2: Add Broth and Seasonings

Pour in the 3 ½ cups of low sodium vegetable broth, stirring well and scraping up any browned bits from the bottom of the pot—that’s where a lot of the flavor hides. Next, stir in the Italian seasoning, salt, and black pepper. This combination creates the perfect backdrop to highlight the fresh vegetables you’ll add next.

Step 3: Add Vegetables

Now, add the chopped Yukon gold potato, sliced carrot, and broccoli florets right into the broth. These fresh veggies not only nourish but will ultimately become tender, soft, and luscious once cooked under pressure.

Step 4: Pressure Cook to Perfection

Seal your Instant Pot lid and set the steam release valve to the sealing position, then set it to pressure cook on high for 5 minutes. Your pot will take about 15 minutes to come up to pressure before the timer starts counting down, during which the flavors intensify beautifully.

Step 5: Natural Release and Ladle Out Broccoli

Once cooking finishes, allow a natural pressure release for 10 minutes before carefully venting the remaining steam. When it’s safe to open, remove about 1 cup of broccoli florets with a slotted spoon and chop them into bite-sized pieces if needed — these will add lovely texture back into the finished soup.

Step 6: Blend Until Smooth

Use an immersion blender directly in the pot to puree the soup until mostly smooth and creamy. Don’t have an immersion blender? No worries—just carefully transfer the soup in batches to a countertop blender. Either way, the potato will work its magic to thicken and smooth out the soup base.

Step 7: Stir in the Cheese and Broccoli

Finally, stir in the shredded sharp cheddar cheese until it melts into dreamy, cheesy comfort. Add the reserved broccoli pieces back to the pot, giving the soup a delightful pop of texture and vibrancy.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

A close-up view of a spoon holding a thick, creamy yellow soup with small green broccoli florets visible within it. The soup has a smooth texture with tiny bits of vegetables, and the florets add a fresh green contrast scattered on the surface. The spoon is held above a metal pot filled with more of the same soup, with some broccoli pieces floating. The background is a white marbled texture, highlighting the warm colors of the soup. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes transform your soup from a simple bowl into a feast for the senses. Consider sprinkling extra shredded cheddar or a little cracked black pepper on top. A handful of crispy bacon bits, a drizzle of olive oil, or even fresh thyme or chives will add a stunning final touch and boost the flavors with every bite.

Side Dishes

To round out the meal, pair your soup with a crusty baguette or warm garlic bread, perfect for dipping and soaking up every last savory drop. A fresh, crisp green salad with a tangy vinaigrette also contrasts wonderfully with the creamy texture and boldly cheesy taste of the soup.

Creative Ways to Present

For a cozy dinner party, serve the Instant Pot Broccoli Cheddar Soup Recipe in mini bread bowls for an impressive yet simple presentation. You can also ladle it into mason jars for a charming lunch-on-the-go or garnish with colorful roasted broccoli florets to heighten the visual appeal.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to 4 days. Store it in airtight containers to maintain freshness. When you reheat, stir in a splash of broth or water to keep it creamy and prevent thickening.

Freezing

Instant Pot Broccoli Cheddar Soup Recipe freezes well, making it a fantastic make-ahead option. Pour cooled soup into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. It will keep for up to 3 months, ensuring you have comfort food ready whenever you need it.

Reheating

When reheating from frozen or refrigerated, warm the soup slowly over medium-low heat, stirring frequently to blend the cheese smoothly back into the soup. Avoid boiling vigorously, as this can cause the cheese to separate and become grainy.

FAQs

Can I use regular cheddar cheese instead of sharp cheddar?

Absolutely! While sharp cheddar gives the soup a nice tang and depth, using regular cheddar will make it milder and just as creamy. Adjust the amount to taste if you prefer a stronger cheese flavor.

Is it possible to make this soup vegan or dairy-free?

Yes! Swap the butter with a plant-based alternative, use a dairy-free cheese substitute, and choose vegetable broth without animal ingredients. The texture might vary slightly but the flavors can still be rich and satisfying.

Do I need an immersion blender?

Not at all. If you don’t have one, just carefully blend the soup in batches using a regular blender. Be sure to vent the lid slightly to let steam escape and avoid splatters.

Can I add more vegetables to this recipe?

Definitely! You can add cauliflower, celery, or even peas for extra nutrition and flavor. Just keep in mind that cooking times may vary with added veggies.

What if my soup is too thick after cooking?

Simply stir in a little more vegetable broth or water until it reaches your desired consistency. The potato helps thicken naturally, but it’s easy to loosen up as needed.

Final Thoughts

There’s nothing quite like the cozy warmth and cheesy richness of this Instant Pot Broccoli Cheddar Soup Recipe to brighten any day. Its ease of preparation combined with fresh, wholesome ingredients makes it a true weeknight hero or weekend treat. I can’t wait for you to try it and make it your own—once you do, I’m sure it’ll become a favorite in your kitchen just like it is in mine!

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