If you love rich, velvety soups that come together in a flash, you’re going to fall head over heels for this Instant Pot Broccoli Cheddar Soup. Imagine tender bites of fresh broccoli and carrots swirled into a cheesy, creamy base—that’s as comforting as a warm hug after a long day. This classic, made so much easier in your Instant Pot, is packed with flavor and perfect for cozy nights, meal prep, or even impressing guests when you only have a little time to spare. Plus, cleanup is a breeze!

Instant Pot Broccoli Cheddar Soup Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised by how just a handful of everyday ingredients can create something this spectacular! Every item in this recipe has a starring role—think of each as adding its own pop of color, flavor, or lush texture to your Instant Pot Broccoli Cheddar Soup.

Olive oil (2 tablespoons): Adds a lovely fruity undertone and helps soften the onion and garlic without burning.
Unsalted butter (2 tablespoons): Brings a silky richness and creaminess that sets the stage for all the other flavors.
Small onion, diced: The aromatic foundation—when sautéed, it infuses the whole soup with delicious sweetness.
Garlic, roughly chopped (2 cloves): Provides that irresistible punch of flavor and depth.
Broccoli florets (5 cups, about two large crowns): The star veggie, adding vibrant color, earthy flavor, and nutrition.
Shredded or matchstick carrots (2 cups or 2 large carrots): For a slight sweetness and extra visual appeal with those lovely orange ribbons.
Low sodium broth (5 cups, chicken or vegetable): The flavorful liquid that brings everyone together—choose vegetable broth for a vegetarian twist.
Salt (1 teaspoon): Essential for balancing and brightening all the flavors.
Pepper (¼ teaspoon): Just enough to add warmth and a gentle kick.
Paprika (1 teaspoon): Gives a subtle smokiness and a beautiful hint of color.
Onion powder (1 teaspoon): Adds another layer of oniony goodness without overpowering the pot.
Garlic powder (1 teaspoon): Enhances the fresh garlic and brings the savoriness up a notch.
Shredded sharp cheddar cheese (2 to 3 cups): The magic ingredient—go for extra sharp for big flavor!
Heavy cream (1 to 1½ cups): The final touch for creaminess that’s truly irresistible; use more if you crave a silkier texture.

How to Make Instant Pot Broccoli Cheddar Soup

Step 1: Sauté the Aromatics

Select the sauté function on your Instant Pot and add both olive oil and butter. As soon as the butter has melted and is beginning to sizzle, toss in your diced onions and chopped garlic. Let them cook for 2 to 3 minutes, stirring occasionally, until the onions look soft and start to smell a little sweet. This first step sets the stage for flavor!

Step 2: Bloom the Spices

Sprinkle salt, pepper, paprika, onion powder, and garlic powder right over the onions and garlic. Stir them together for about 30 seconds. This quick sauté in the hot oil wakes up the spices, helping them release their full, magical aroma into the soup.

Step 3: Add the Vegetables and Broth

Turn off sauté mode to stop any browning, then pile in the broccoli florets and shredded or matchstick carrots. Pour in the broth, making sure the vegetables are mostly covered. Give everything a gentle stir to combine. The vibrant colors already look like soup heaven, and you haven’t even started pressure cooking yet!

Step 4: Pressure Cook

Seal the Instant Pot lid tightly and set the steam valve to sealing. Choose high pressure and set the timer for 2 minutes. (Yes, just two! The magic of Instant Pot Broccoli Cheddar Soup is how fast it comes together.) Once the timer beeps, do a quick release—wear an oven mitt or use a long-handled utensil for safety.

Step 5: Blend for Your Perfect Texture

Now, it’s time to make the soup as creamy or chunky as you like. For a smooth and velvety texture, use an immersion blender right in the pot, or ladle out up to half of the soup and blend it in a countertop blender before returning it to the pot. Prefer more texture? Just give it a few quick pulses or skip the blending altogether.

Step 6: Add the Cheddar

With the soup still piping hot, stir in the shredded cheddar cheese slowly so it melts right in, making the broth rich and thick. Make sure to sprinkle it in by the handful, stirring after each addition. This step is where the magic of Instant Pot Broccoli Cheddar Soup really happens—gooey, cheesy perfection!

Step 7: Swirl in the Cream

To finish, pour in the heavy cream and stir until the soup looks lusciously creamy and oh-so-indulgent. Taste and add an extra pinch of salt or pepper if needed. Your kitchen smells amazing, and you’re moments away from digging in!

How to Serve Instant Pot Broccoli Cheddar Soup

Garnishes

You can elevate every bowl by piling on some extra goodies! Try a sprinkle of reserved cheddar, a handful of croutons, crispy bacon crumbles, fresh herbs like chives or parsley, or a crack of black pepper. The garnish possibilities are as endless as your cravings!

Side Dishes

Pair your Instant Pot Broccoli Cheddar Soup with toasty breadsticks, a thick slice of sourdough, or a buttery, flaky biscuit—anything perfect for swooping through the creamy bowl. Need something light? A crisp green salad with a zippy vinaigrette adds just the right contrast to all that cheesy richness.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls, or as shooter-sized appetizers for parties. Mini grilled cheese sliders served alongside will bring big smiles, and tiny bowls topped with roasted broccoli florets make an elegant presentation for dinner parties.

Make Ahead and Storage

Storing Leftovers

Allow your leftover soup to cool before transferring it to airtight containers. It will keep beautifully in the fridge for up to four days, so lunch and dinner just got a whole lot easier.

Freezing

You can absolutely freeze Instant Pot Broccoli Cheddar Soup! Let it cool completely, then portion into freezer-safe containers, leaving a bit of room for expansion. Thaw overnight in the fridge before reheating. Just keep in mind the texture may be a bit less silky after freezing, but a quick stir or blend will bring it back to life.

Reheating

Reheat gently on the stove or in the microwave, stirring frequently for smoothness. If it thickens up too much, add a splash of broth or cream to reach your favorite consistency. The soup stays flavorful even after a few days, so you’re never sacrificing taste!

FAQs

Can I make this soup vegetarian?

Absolutely! Use vegetable broth instead of chicken broth, and you’ll have a fully vegetarian Instant Pot Broccoli Cheddar Soup. The flavor is still rich, creamy, and deeply satisfying.

Can I use pre-shredded cheese?

While you can use pre-shredded cheddar for convenience, freshly shredded cheese melts more smoothly and creates a silkier texture in your soup. If time is tight, pre-shredded will still work—you might just notice a slightly less creamy finish.

What if I don’t have an immersion blender?

No immersion blender? No problem! Carefully transfer a portion of the cooked soup to a standard blender and puree it in batches before returning it to the pot. Always vent the blender lid and start slowly to avoid any hot splatters.

Can I add other vegetables?

Definitely! Feel free to toss in cauliflower, zucchini, or even a handful of spinach near the end for a green boost. Just keep the ratios similar so your Instant Pot Broccoli Cheddar Soup stays thick and creamy.

Why did my cheese clump instead of melting?

This usually happens if the soup is boiling or too hot when you add the cheese. To get that perfect melt, let the soup cool very slightly after blending, then add the cheese in small amounts, stirring well after each addition.

Final Thoughts

I hope you feel inspired to try this Instant Pot Broccoli Cheddar Soup for your next cozy meal! It’s so simple, yet incredibly satisfying—and I just know it’ll earn a top spot in your soup rotation. Grab your Instant Pot, gather those everyday ingredients, and let’s make something unforgettable together!