This Instant Pot Broccoli Cheddar Soup is the ultimate cozy comfort food—without the extra work. It’s a true dump-and-go recipe where everything goes straight into the pot, cooks in minutes, and finishes with a quick stir of cream and cheese. The result? A rich, creamy, restaurant-style soup packed with broccoli and melty cheddar, ready in about 30 minutes total.
Perfect for busy weeknights, meal prep, or chilly days when you want something warm and satisfying with minimal effort.
Why You’ll Love This Broccoli Cheddar Soup
- Dump & Go: No sautéing required—just add ingredients and cook
- Fast: Pressure cooks for only 1 minute (plus pressurizing time)
- Creamy & Cozy: Smooth, cheesy, and ultra comforting
- Kid-Friendly: A great way to sneak in veggies
- Meal Prep Ready: Stores and freezes beautifully
This soup is like a warm hug in a bowl—especially when served with crusty bread or in a bread bowl.
Ingredient Notes & Substitutions
- Broccoli: Fresh or frozen both work. Fresh broccoli is easier to chop very small
- Cheddar Cheese: Sharp cheddar gives the best flavor—shred it yourself for the smoothest melt
- Carrots: Shredded carrots save prep time, but finely chopped works too
- Butter: Unsalted is best so you can control the salt level
- Half and Half: Creates a creamy texture without being too heavy
- Milk + cream also works
- Heavy cream makes the soup extra rich
- Broth: Low-sodium chicken broth is recommended; vegetable broth works for vegetarian
- Cornstarch Slurry: Thickens the soup; flour can be used if needed
How to Make Instant Pot Broccoli Cheddar Soup
Step 1: Add the Veggies
Add chopped broccoli, carrots, and onion directly to the Instant Pot.
Step 2: Add Remaining Ingredients
Pour in broth, butter, garlic, salt, pepper, and paprika. Stir to combine.
Step 3: Pressure Cook
Seal the lid and set the Instant Pot to High Pressure for 1 minute. Once finished, perform a quick release.
Step 4: Stir in Dairy & Cheese
Add half and half and shredded cheddar. Stir until the cheese melts completely.
Step 5: Thicken the Soup
Whisk together cornstarch and water until smooth. Slowly stir into the soup, then switch to Sauté mode. Stir frequently until thickened to your liking.
Adjust seasoning and serve warm.
Recipe Tips for Best Results
- For Thicker Soup: Start with 3 cups of broth instead of 4
- For Smoother Texture:
- Use an immersion blender to blend part of the soup
- Or blend a few cups separately and stir back in
- Cheese Tip: Always add cheese after pressure cooking to prevent curdling
Can You Use Frozen Broccoli?
Yes! Frozen broccoli works well in this recipe. Use florets if possible. The Instant Pot may take slightly longer to come to pressure, but the cook time stays the same.
Fresh broccoli is easier to chop finely, which results in a more even texture—but both options are great.
What to Serve with Broccoli Cheddar Soup
- Crusty bread or bread bowls
- A fresh green salad
- Grilled cheese sandwiches
- Crackers or extra shredded cheese
This soup is rich and hearty, so lighter sides pair beautifully.
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze for up to 3 months in freezer-safe containers
- Reheating: Warm gently on the stovetop or microwave, stirring often
This soup is ideal for meal prep—portion it into individual containers for easy lunches.
More Easy Instant Pot Recipes You’ll Love
- Instant Pot Mac and Cheese
- Instant Pot Chicken Tortilla Soup
- Creamy Parmesan Instant Pot Pasta
- Butter Herb Instant Pot Salmon