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Instant Pot Broccoli Cheddar Soup

Instant Pot broccoli cheddar soup with chunky florets and a thick, velvety orange-gold cheddar base. Pressure-cook the vegetables quickly, then blend partially and melt sharp cheddar for a smooth-yet-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 Cut small for even pressure cooking.
  • 1 onion Dice small so it melts into the soup.
  • 3 clove garlic Minced.
  • 3 cup carrots Shredded.
liquid and dairy
  • 4 cup chicken or vegetable broth Use whichever you prefer.
  • 1 cup heavy cream Stir in after pressure cooking.
cheddar roux and seasoning
  • 3 cup shredded sharp cheddar Melt in handfuls for best texture.
  • 4 tbsp unsalted butter Used for sauté.
  • 0.25 cup all-purpose flour Used to thicken after sautéing with garlic.
  • 1 tsp Dijon mustard Stir in after quick release.
  • 0.5 tsp smoked paprika Adds warm, smoky flavor.
  • salt and pepper To taste; add at the end after cheese melts.

Equipment

  • 1 instant pot
  • 1 Immersion blender

Method
 

Sauté the base
  1. Set the Instant Pot to Sauté and melt the butter, then cook the diced onion for 3 minutes until softened, stirring as needed.
  2. Add the minced garlic and all-purpose flour, then cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
Pressure cook the vegetables
  1. Gradually whisk in the broth until smooth, with no flour lumps.
  2. Add the broccoli florets, shredded carrots, and smoked paprika, then seal the lid.
  3. Pressure cook on High for 3 minutes.
  4. Quick release the pressure, then open the lid.
Blend and melt the cheddar
  1. Stir in the heavy cream and Dijon mustard until evenly combined.
  2. Use an immersion blender to blend partially to your desired consistency, leaving some broccoli chunks.
  3. Stir in the shredded sharp cheddar in handfuls until fully melted, then season with salt and pepper to taste.

Notes

For the thickest soup, partially blend (not fully) so you keep broccoli texture. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because cheddar and cream can separate when thawed. Dairy-light swap: use evaporated skim milk or half-and-half instead of heavy cream for a lighter version.