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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with a thick, creamy cheese base and tender chunky florets. Pressure cook broccoli and carrots fast, then blend partially for a hearty 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: 620
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté aromatics and thicken
  1. Set Instant Pot to Sauté and melt unsalted butter. Cook diced onion for 3 minutes until softened, stirring occasionally.
  2. Add minced garlic and all-purpose flour to the pot. Cook for 1-2 minutes, stirring, until the mixture smells fragrant and looks slightly smooth.
  3. Gradually whisk in chicken or vegetable broth until fully smooth with no flour lumps.
Pressure cook vegetables
  1. Add broccoli florets, shredded carrots, and smoked paprika. Seal the lid and pressure cook on High for 3 minutes.
  2. Quick release the pressure, then open the Instant Pot. Stir to recombine the soup.
Make creamy and melt cheese
  1. Stir in heavy cream and Dijon mustard until combined and the soup looks creamy.
  2. Use an immersion blender to blend partially to your desired consistency. Stop blending while still leaving chunky broccoli florets.
  3. Stir in shredded sharp cheddar in handfuls until fully melted. Season with salt and pepper to taste.

Notes

For the smoothest but still chunky texture, blend only 30–50% of the soup before adding cheddar. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream and cheese can grain after thawing. For a dairy-light swap, use half-and-half plus a reduced-fat cheddar (or a meltable cheddar-style cheese) and expect a slightly softer texture.