Instant Pot Broccoli Cheddar Soup

A white serving bowl of soup with croutons on top.

Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a velvety cheesy blend of tender broccoli florets, carrots, rich cheddar cheese, in a seasoned broth base. Let the instant pot do all the work for this creamy broccoli cheddar soup.

Course Instant Pot, Soup

Cuisine American

Keyword instant pot broccoli cheddar soup

Prep Time 15

Cook Time 5

Pressure Time 10

Total Time 30

Servings

Calories 523kcal

Author Jessica - Together as Family

Equipment

Ingredients

3 tablespoons unsalted butter
1 small yellow onion finely diced
1 teaspoon kosher salt
½ teaspoon black pepper
3 garlic cloves (chopped, pressed, or paste)
1 box (32 oz) chicken broth
4 cups chopped broccoli florets (fresh broccoli)
1½ cups matchstick carrots
2 cups shredded cheddar cheese (mild, medium, or sharp cheddar)
2 cups shredded Colby Jack cheese
2 cups heavy cream

Cornstarch Slurry

1/4 cup cold water
1/4 cup cornstarch

Instructions

Add the butter into the insert of the Instant Pot and turn on the sauté function. Once melted, add in the finely diced onion, salt, and pepper. Let it cook, while stirring constantly, until softened. About 3-5 minutes.
3 tablespoons unsalted butter, 1 small yellow onion, 1 teaspoon kosher salt, ½ teaspoon black pepper
Stir in the garlic and cook for 1 minute, while stirring constantly, until the garlic is fragrant. Turn off the sauté function and scrape the bottom of the instant pot to remove any stuck on food bits.
3 garlic cloves
Stir in the chicken broth, broccoli florets, and matchstick carrots.
1 box (32 oz) chicken broth, 4 cups chopped broccoli florets, 1½ cups matchstick carrots
Close the lid and ensure the Instant Pot lid is locked in and the vent is in the 'sealed' position. Cook on HIGH pressure for 1 minute.
^{* It will take about 8 minutes to come up to pressure and then the 1 minute cook time will start.}
While the soup is cooking stir together the cornstarch slurry by mixing the water and cornstarch with a fork. Set aside.
1/4 cup cold water, 1/4 cup cornstarch
When the instant pot beeps (the timer is done) do a quick pressure release of the steam (move the valve to the 'venting' position) and release all the steam.
Slowly add in handfuls of the shredded cheeses while stirring constantly.
2 cups shredded cheddar cheese, 2 cups shredded Colby Jack cheese
Turn the sauté function back on and pour in the heavy cream and cornstarch slurry. Mix and stir it well until the soup is bubbly and thickened. About 2-3 minutes.
2 cups heavy cream

Notes

Broth : You can also use 4 cups water + chicken paste or bouillon to make the chicken broth. Chicken stock, vegetable stock or broth are other great substitutes. I prefer using full-salted broth but you can use what you prefer like reduced-sodium or salt-free broth. Adjust the added kosher salt as needed depending on preference or what broth was used.

Cheese : For the best creamy melt buy a block of 8 ounce cheese and shred it yourself using a box grater.

Heavy Cream : Half and half can used if wanted.

Immersion Blender : If you prefer a smoother soup, use an immersion blender to blend it up (to your preference) inside the instant pot before serving it. You can also remove some of the soup from the Instant Pot and blend it up inside a blender - add it back into the soup and stir well.

Nutrition