Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1/2 cup onion, diced; 1 tablespoon garlic, minced; 3 cups broccoli, cut into small pieces; 1 cup carrot, shredded; 2 cups broth, veggie or chicken; Salt, to taste; 1/4 teaspoon black pepper; 1/4 teaspoon red chili flakes; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk or cream; 2 cups cheddar cheese, grated (sharp preferred)

Nothing beats a warm, cozy bowl of homemade soup that comes together in a flash. This Instant Pot Broccoli Cheddar Soup Recipe is exactly that—creamy, cheesy, and packed with fresh broccoli and carrots, all made effortlessly in your Instant Pot. It’s comfort food dressed up for busy weeknights or lazy weekends.

The image shows a close-up of a metal pot filled with thick yellowish soup that has small black and orange bits evenly spread throughout. A metal ladle is dipped into the soup, lifting a portion that reveals the creamy and chunky texture with visible herbs and small vegetable pieces. The inside of the pot is coated with the soup, and the scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how quickly this soup comes together without sacrificing flavor or creaminess. Using the Instant Pot not only speeds things up but lets all those veggies meld into cheesy perfection. Plus, it’s a great way to sneak some greens into your meal without any fuss.

Super Quick & Easy: Ready to eat in about 35 minutes start to finish, perfect for busy days.
Rich, Creamy Texture: The cheddar cheese melts beautifully with the veggies and broth for a velvety finish.
Customizable: You can adjust seasonings, swap out milk for cream, or even make it gluten-free.
Perfect Comfort Food: It’s exactly what you want when the weather’s chilly or you need a little culinary hug.

Ingredients & Why They Work

Each ingredient plays a role in creating that classic broccoli cheddar soup you love. Fresh broccoli adds a nice bite and nutrients, while sharp cheddar brings that signature cheesy depth. I always keep veggie or chicken broth on hand for a better base than water, and a little butter and garlic kick up the flavor beautifully.

Flat lay of sharp cheddar cheese grated in a small mound, fresh broccoli florets cut into small pieces, a small pile of shredded bright orange carrots, diced white onion cubes, a few cloves of minced garlic, two tablespoons of golden butter, a small white ceramic bowl filled with clear vegetable broth, whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, small white bowls containing coarse salt, whole black peppercorns, and vibrant red chili flakes, all arranged symmetrically in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar Cheese: Sharp cheddar melts smoothly and gives the soup its signature tangy, creamy flavor.
Broccoli: Fresh is best here, chopped into small pieces to cook evenly and blend well.
Carrot: Adds a subtle sweetness and vibrant color to balance the savory cheese.
Onion: Diced onion sautés nicely to build flavor at the start.
Butter: Adds richness and helps cook the aromatics—plus it creates the roux base.
Garlic: Minced garlic brings a warm, fragrant essence to the soup.
Broth (Veggie or Chicken): Essential for depth and to keep the soup from tasting watery.
Seasonings - Salt, Black Pepper, Red Chili Flakes: Salt enhances all flavors; pepper adds earthiness, and chili flakes give a subtle, cozy heat.
All-purpose Flour: Used to thicken the soup in the stovetop step for creamy consistency.
Milk or Cream: Whisked in toward the end, it smooths out the soup for that silky texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I often keep this soup pretty traditional, you can tweak it easily to suit your tastes or dietary needs. I love experimenting with added spices or swapping cream for non-dairy milk to lighten it up.

Gluten-Free Variation: I usually skip the flour and add extra butter and cream after pressure cooking — just as rich but perfect if you need to avoid gluten.
Spicy Kick: Sometimes I toss in extra red chili flakes or a dash of smoked paprika for a smoky heat that livens up the classic flavors.
Make It Vegan: Use nutritional yeast in place of cheese and coconut milk for creaminess — it’s a fun twist that's surprisingly satisfying.

Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe

A white bowl filled with a creamy yellow soup that has a slightly speckled texture showing bits of green herbs. The soup is topped with scattered shredded cheddar cheese and red chili flakes that add small dots of orange and red on the surface. Two ornate silver spoons rest on the right edge of the bowl. The bowl sits on a white marbled surface with some shredded cheese and chili flakes scattered around the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Base

First, I set my Instant Pot to SAUTÉ mode and melt all the butter right there in the pot. Then, I toss in the diced onions and minced garlic, cooking for about 2 minutes until they’re fragrant and tender but not browned. This little step builds the foundation of flavor you’ll notice in every spoonful.

Step 2: Cook the Flour & Add Broth

Next, I sprinkle the flour right into the buttered onions and garlic, stirring constantly for about a minute to cook off the raw taste. This makes the roux that thickens your soup later. Then, pour in the broth and stir well until the flour is fully dissolved and the liquid looks silky smooth — no clumps.

Step 3: Add Veggies and Pressure Cook

Time to add chopped broccoli, shredded carrots, and your seasonings—salt, pepper, and a pinch of red chili flakes. Give everything a good stir. Cancel SAUTÉ mode, seal the lid, and set your Instant Pot to high pressure for 5 minutes. This short cooking time softens the veggies perfectly without turning them to mush.

Step 4: Natural Pressure Release & Stir In Cheese

After the timer beeps, I always let the pressure release naturally for about 10 minutes — it keeps the soup rich and gently finished. Once you safely open the lid, switch back to SAUTÉ mode and gradually stir in the sharp cheddar cheese and milk or cream. Stir continuously until the cheese melts and the soup reaches that irresistible creamy texture.

Step 5: Final Simmer & Serve

Let the soup simmer for a couple more minutes on SAUTÉ to thicken up slightly. Keep an eye on it and stir so nothing sticks to the bottom. Then, ladle it into bowls, garnish, and enjoy!

Top Tip

After making this Instant Pot Broccoli Cheddar Soup Recipe a dozen times, I've learned a few tricks that make all the difference in flavor and texture. I’m sharing them here so you can get it just right on your first try.

Cook the Flour Well: Don’t skip sautéing the flour with butter. It removes that raw flour taste and prevents clumping in the soup.
Use Sharp Cheddar: Mild cheese won’t give you the same punchy, creamy flavor. Sharp cheddar is worth the little extra cost.
Natural Pressure Release: Always let that pressure come down naturally—it keeps the soup from splattering and finishes cooking the broccoli gently.
Stir Cheese Gradually: Add cheese in small batches while stirring so it melts smoothly without clumping or becoming stringy.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I like to finish each bowl with a sprinkle of extra sharp cheddar, a crack of fresh black pepper, and just a pinch of red chili flakes for a little warmth. Sometimes I add crunchy croutons or a drizzle of good olive oil to elevate the texture contrast.

Side Dishes

Nothing beats crusty warm bread alongside this soup. I usually go for a rustic sourdough or garlic bread. A crisp green salad pairs beautifully too if you want something fresh and light on the side.

Creative Ways to Present

For a special occasion, I like to serve the soup in small ramekins with a cheese crisp on top, or ladle it into hollowed-out mini bread bowls. It makes for a fun presentation and feels extra luxurious without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container in the fridge for up to 3 days. Before serving, give it a brisk stir because the cheese tends to settle and firm up as it cools.

Freezing

Freezing works well for this soup, but I recommend leaving out the cream and cheese if you plan to freeze it. Freeze the broth and veggies mixture in portioned containers, then add cheese and cream fresh when you thaw and reheat.

Reheating

To reheat, warm gently on the stovetop over medium-low heat, stirring frequently. If the soup thickened too much, splash in a bit of milk or broth to loosen it up. This keeps it creamy without scorching.

Frequently Asked Questions:

Can I make this soup dairy-free or vegan?

Yes! To make this Instant Pot Broccoli Cheddar Soup Recipe dairy-free or vegan, substitute the cheddar cheese with nutritional yeast or a vegan cheese alternative, and use a plant-based milk like coconut or almond milk. Skip the butter or replace it with vegan margarine or oil.

How do I prevent the soup from curdling when reheating?

Reheat the soup slowly over low to medium heat, stirring often. Avoid high heat which can cause the dairy to separate. Adding a bit of extra milk or broth while reheating also helps keep it creamy and smooth.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works fine in this recipe. Just add it directly into the Instant Pot with the other ingredients. The texture may be slightly softer, but the flavor stays delicious and it’s a great time-saver.

What’s the best way to thicken the soup if it’s too thin?

If your soup is thinner than you like, switch the Instant Pot back to SAUTÉ mode and let it simmer uncovered for a few minutes, stirring frequently. This reduces the liquid slightly, thickening the soup naturally. Alternatively, whisk in a bit more flour mixed with cold water (a slurry) off the heat and then heat through gently.

Final Thoughts

This Instant Pot Broccoli Cheddar Soup Recipe has become one of my go-to comfort meals because it feels like a warm hug in a bowl but without hours in the kitchen. I hope you find it just as satisfying and easy to love. Whether you’re new to Instant Pot cooking or a seasoned pro, this soup is a delicious way to use fresh vegetables and enjoy something nourishing any day of the week. Grab your pot, and make a batch—you’ll be so glad you did!