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There’s nothing quite as comforting as a bowl of broccoli cheddar soup—rich, creamy, cheesy, and loaded with tender broccoli in every spoonful. And when it’s made in the Instant Pot, this classic comfort food becomes even better: faster, easier, and practically foolproof.
This Instant Pot Broccoli Cheddar Soup delivers restaurant-quality flavor with minimal effort, all in about 30 minutes from start to finish. No standing over the stove, no multiple pots, and no long simmer times. Just simple ingredients, one pot, and a creamy, satisfying soup that tastes like it came straight from a cozy café.
Perfect for busy weeknights, chilly evenings, or meal prep, this recipe proves that homemade comfort food doesn’t have to be complicated.
Why Make Broccoli Cheddar Soup in the Instant Pot?
Using the Instant Pot streamlines the entire process:
- Sauté and pressure cook in one pot
- Broccoli becomes perfectly tender in minutes
- Flavors meld beautifully under pressure
- Easy blending for the ideal creamy texture
You get rich, slow-simmered flavor in a fraction of the time.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Ultra-creamy and cheesy
- One-pot cleanup
- Family-friendly comfort food
- Perfect for lunch or dinner
- Great for leftovers
It’s a reliable go-to recipe you’ll make again and again.
Ingredients
- Unsalted butter
- Onion (finely diced)
- Garlic (minced)
- All-purpose flour
- Chicken broth (or vegetable broth)
- Fresh broccoli florets
- Milk
- Heavy cream
- Sharp cheddar cheese (freshly shredded)
- Salt and black pepper
Instructions
- Set Instant Pot to Sauté mode. Melt butter and sauté onion until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute, forming a roux.
- Gradually whisk in chicken broth until smooth.
- Add broccoli florets and stir to combine.
- Close lid, set valve to sealing, and pressure cook on High for 5 minutes.
- Allow a quick release of pressure.
- Use an immersion blender to blend soup to desired consistency (fully smooth or slightly chunky).
- Stir in milk and heavy cream.
- Add shredded cheddar cheese gradually, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot.
Creamy Texture, Perfect Balance
This soup strikes the ideal balance:
- Thick and velvety without being heavy
- Plenty of broccoli flavor
- Bold cheddar richness
- Smooth, comforting mouthfeel
Blending part of the soup keeps texture interesting while still ultra-creamy.
Best Cheese for Broccoli Cheddar Soup
Always use freshly shredded sharp cheddar. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Sharp cheddar provides the strongest flavor without needing excessive amounts.
Tips for the Best Instant Pot Soup
- Don’t overcook broccoli—5 minutes is perfect
- Blend carefully to avoid splatter
- Add cheese after pressure cooking
- Stir cheese in gradually over low heat
- Adjust thickness with extra milk or broth
Easy Variations
Extra Cheesy Version
Add a mix of cheddar and Monterey Jack.
Lighter Option
Use all milk instead of heavy cream.
Vegetarian Broccoli Cheddar Soup
Use vegetable broth instead of chicken broth.
Loaded Broccoli Cheddar Soup
Top with crispy bacon bits or croutons.
Storage & Reheating
- Store in the refrigerator for up to 4 days
- Reheat gently on the stovetop or microwave
- Add a splash of milk if soup thickens
- Not ideal for freezing (dairy may separate)
Serving Suggestions
- Serve with crusty bread or bread bowls
- Pair with a simple green salad
- Add extra shredded cheese on top
- Perfect for lunch, dinner, or meal prep
This soup is hearty enough to stand alone but pairs beautifully with simple sides.
Why This Recipe Is a Weeknight Winner
Fast, creamy, and deeply comforting, this Instant Pot broccoli cheddar soup delivers everything you want in a homemade meal—without the hassle. It’s a family favorite that tastes indulgent but comes together effortlessly.
Final Thoughts
Instant Pot Broccoli Cheddar Soup is the ultimate comfort food shortcut. Creamy, cheesy, and packed with broccoli, it’s ready in just 30 minutes and made entirely in one pot.
Once you try it, you’ll never go back to store-bought soup again.
Instant Pot Broccoli Cheddar Soup
A creamy, cheesy broccoli cheddar soup made easily in the Instant Pot in just 30 minutes.
Ingredients
Equipment
Method
- Sauté onion and garlic in butter.
- Stir in flour, then whisk in broth.
- Add broccoli and pressure cook 5 minutes.
- Blend, then stir in milk, cream, and cheese.
Notes
Use freshly shredded cheese for smooth texture.
