Instant Pot Broccoli Cheddar Soup

The rain was coming down sideways when I decided I needed something warm and comforting immediately. My Instant Pot was sitting on the counter looking hopeful, and I had a head of broccoli that needed using. Within 25 minutes, my whole kitchen smelled like a cozy restaurant on a chilly day.

Last winter my sister came over feeling under the weather, and I made this for her. She sat at my kitchen counter watching the steam rise from her bowl, and by the time she finished, she was already looking better. Sometimes soup really is the best medicine.

Ingredients

• 4 cups broccoli florets: Fresh broccoli gives the best texture and vibrant green color
• 1 medium carrot: Grating the carrot helps it disappear into the soup while adding natural sweetness
• 1 small onion: Yellow onion works perfectly for its mellow sweetness after cooking
• 2 cloves garlic: Fresh garlic adds that aromatic backbone that makes everyone ask whats in it
• 3 cups vegetable broth: Use a good quality broth you would drink on its own
• 2 tablespoons unsalted butter: Butter creates a richer base than oil alone
• 2 cups shredded sharp cheddar cheese: Shred it yourself from a block for better melting
• 1 cup whole milk: Whole milk gives the best creamy consistency
• 1/2 cup heavy cream: This little luxury makes all the difference in the final texture
• 1/4 teaspoon ground nutmeg: Just a pinch enhances the cheese flavor surprisingly well
• 1/2 teaspoon paprika: Adds a subtle warmth and beautiful color
• Salt and pepper: Taste at the end since cheese adds saltiness
• 2 tablespoons all-purpose flour: Creates a smooth velvety base without any lumps

Instructions

Build the flavor foundation:

Set your Instant Pot to Sauté and melt the butter until it foams slightly. Add the onion and cook for 2 to 3 minutes until translucent and fragrant. Stir in the garlic for just 30 seconds until you can smell it.

Create the roux:

Sprinkle the flour over the onions and stir constantly for 1 minute. The mixture should look pasty and bubbly but not brown. This step prevents any floury taste later.

Add the liquid and vegetables:

Slowly pour in the broth while whisking to break up any flour lumps. Add the broccoli florets and grated carrot along with the paprika, nutmeg, salt, and pepper.

Pressure cook:

Seal the lid and set to Manual High Pressure for 5 minutes. The broccoli will be perfectly tender. Perform a quick release when the timer beeps.

Blend to perfection:

Use an immersion blender right in the pot to reach your desired consistency. I like leaving some small chunks for texture. Blend carefully if using a regular blender.

Add the creamy finish:

Set the Instant Pot back to Sauté on Low. Stir in the milk and cream, then gradually add the shredded cheddar. Keep stirring until every bit of cheese has melted into the soup.

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This recipe became a regular in our house during those busy weeknights when everyone is hungry but nobody has energy to cook. My daughter started calling it orange soup because of the cheddar, and now she requests it by name every time the weather turns cold.

Making It Your Own

I have discovered that this soup adapts beautifully to whatever you have in the refrigerator. Sometimes I add a diced potato if I want it even more filling.

The Blending Decision

Leaving the soup slightly chunky gives you more to chew on, but blending it completely smooth makes it feel restaurant quality. Both ways are delicious depending on your mood.

Serving Suggestions

A crusty piece of bread is perfect for soaking up every last drop. I also like to set out extra shredded cheese and some cracked black pepper at the table.

• Crusty bread or garlic toast on the side
• A simple green salad with vinaigrette
• Extra shredded cheddar for topping

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There is something so satisfying about making restaurant quality soup in your own kitchen with minimal effort. Enjoy every comforting spoonful.

Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. This soup reheats beautifully and often tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days, warming gently over low heat while stirring occasionally.

→ How do I prevent the cheese from separating?

The key is tempering your dairy. Add milk and cream first to warm through, then gradually whisk in the shredded cheddar over low heat. Avoid boiling once the cheese is added, and stir continuously until fully melted and smooth.

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well in this preparation. No need to thaw first—just add directly to the pot. You may need to adjust cooking time by 1-2 minutes, and frozen broccoli tends to become softer, blending more easily into the base.

→ What's the best cheese to use?

Sharp cheddar provides the most robust flavor, but you can experiment with combinations like half sharp cheddar and half Gruyère for extra depth. Pre-shredded cheese contains anti-caking agents that may affect texture, so grate your own from a block for the silkiest results.

→ Can I freeze this soup?

While possible, freezing dairy-based soups can sometimes cause slight separation upon thawing. If freezing, do so before adding the final cream and cheese. When ready to serve, thaw overnight in the refrigerator, reheat gently, and finish with fresh dairy for the best consistency.

→ How can I make this thicker or thinner?

For a thicker soup, increase the flour to 3 tablespoons or blend more vegetables into the base. To thin it out, simply add more broth or milk until you reach your desired consistency. The soup will also thicken slightly as it cools.