Description
This creamy and comforting Instant Pot Broccoli Cheddar Soup is a quick and easy recipe perfect for a cozy meal. Packed with finely chopped broccoli, shredded carrots, and sharp cheddar cheese, this soup combines vibrant vegetables and rich creaminess with the convenience of pressure cooking. It’s a flavorful and hearty dish ready in just 30 minutes, ideal for busy weeknights or a satisfying lunch.
Ingredients
Vegetables
- 4 cups broccoli, chopped very small
- 1 ½ cups carrots, shredded or chopped very small
- 1 onion, diced
- 2-3 garlic cloves, minced
Liquids & Dairy
- 4 cups broth (use 3 cups for thicker soup)
- 4 Tbsp unsalted butter
- 2 cups half and half
Cheese & Thickeners
- 2 ½ cups shredded cheddar cheese
- ¼ cup cornstarch
- ¼ cup water
Seasonings
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
Instructions
- Prepare Vegetables and Broth: Chop broccoli, carrots, and onion into very small pieces. Add them to the inner pot of your Instant Pot along with minced garlic, broth, butter, paprika, sea salt, and cracked pepper. Stir everything together to combine well.
- Pressure Cook the Soup Base: Seal and close the Instant Pot lid, turning the vent to the “sealing” position. Set the pressure cooker to high pressure (manual setting) for 1 minute. Allow the Instant Pot to come up to pressure, cook, and then naturally or quickly release the pressure as soon as cooking completes.
- Add Dairy and Cheese: Open the lid and stir in the half and half and shredded cheddar cheese until the cheese melts completely into the soup.
- Thicken the Soup: In a small bowl, whisk cornstarch and water together until smooth and lump-free to create a slurry. Gradually stir the slurry into the warm soup. Switch the Instant Pot to sauté mode and continue heating and stirring until the soup thickens to your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning if needed. Serve immediately with your favorite garnishes such as additional shredded cheese, croutons, or fresh herbs.
Notes
- For a thicker soup, reduce the broth to 3 cups instead of 4.
- You can use sharp or mild cheddar cheese depending on your taste preference.
- Make sure to whisk the cornstarch slurry well to avoid lumps in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- For a dairy-free version, substitute half and half and cheese with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
