This Instant Pot Broccoli Cheddar Soup is a creamy, comforting bowl of goodness that’s ready in just 19 minutes. Rich, velvety cheddar cheese melds with tender broccoli florets, creating a luscious texture that’s both hearty and indulgent. The savory aroma of garlic and onions simmering in a buttery base will have your kitchen smelling like a cozy café in no time.
With only 10 minutes of prep and 9 minutes of cooking, this soup is perfect for busy weeknights or when you need a quick, satisfying meal. Each spoonful delivers a burst of bold, cheesy flavor balanced by the fresh, slightly crisp bite of broccoli. It’s a warm, nourishing dish that feels like a hug in a bowl—comfort food at its finest.
Ingredients for Instant Pot Broccoli Cheddar Soup
- 1 Tablespoon olive oil (or substitute with butter for a richer flavor)
- 1 onion, diced (yellow or white onion works best)
- 3 cups chicken broth (vegetable broth can be used for a vegetarian option)
- 4 cups broccoli, chopped (include florets and stems for extra texture)
- ½ cup shredded carrots (pre-shredded or freshly grated)
- ¼ teaspoon nutmeg (adds a warm, nutty flavor—optional but recommended)
- 1½ cups heavy cream (half-and-half can be used for a lighter version)
- 2 cups shredded cheddar cheese (sharp cheddar for maximum flavor)
- 1 Tablespoon hot sauce (adjust to taste or omit for a milder soup)
Step-by-Step Instructions
- Press the Saute button on your Instant Pot. Add the olive oil and diced onion. Saute for 5 minutes, stirring occasionally, until the onion is translucent and fragrant.
- Add the chicken broth, broccoli, carrots, and nutmeg to the pot. Stir to combine.
- Press the Cancel/Keep Warm button to stop the Saute function. Lock the lid into place and turn the knob to the Sealing position.
- Press the Manual or Pressure Cook button and set the cook time to 4 minutes. The Instant Pot will take a few minutes to come to pressure before cooking begins.
- Once the cooking time is complete, perform a quick release by carefully turning the knob to the Venting position. Open the lid when the pressure has fully released.
- Stir in the heavy cream until fully incorporated. Press the Saute button again, but do not allow the soup to boil—just heat it through.
- Gradually stir in the shredded cheddar cheese until melted and smooth. Add the hot sauce and stir to combine.
- Taste and adjust seasoning if needed. Serve hot and enjoy!
Perfect Pairings: Serving Suggestions
This creamy Instant Pot Broccoli Cheddar Soup pairs beautifully with crusty bread or garlic toast for dipping. For a heartier meal, serve it alongside a fresh green salad or a grilled cheese sandwich. If you’re hosting, consider adding a sprinkle of extra shredded cheddar or crumbled bacon on top for a gourmet touch!
Storing and Reheating Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stovetop over low heat, stirring occasionally to prevent separation. If it thickens too much, add a splash of chicken broth or cream to restore its creamy texture. Avoid boiling to keep the cheese smooth and velvety.
Recipe Variations to Spice It Up
Customize this soup to suit your taste! Swap the cheddar for Gouda or Monterey Jack for a different flavor profile. Add cooked chicken or crispy bacon for extra protein. For a vegetarian version, use vegetable broth instead of chicken broth. If you love spice, increase the hot sauce or add a pinch of cayenne pepper.
Time-Saving Tips for Busy Cooks
Pre-chopped broccoli and shredded carrots from the store can save you 5-10 minutes of prep time. If you’re doubling the recipe, keep the cook time the same—the Instant Pot handles larger quantities effortlessly. For quicker cleanup, use a silicone spatula to stir in the cheese and cream.
Common Questions Answered
Can I use frozen broccoli? Yes! Just add it directly to the pot without thawing. What if I don’t have an Instant Pot? No problem—simmer the soup on the stovetop for 15-20 minutes until the broccoli is tender. Is heavy cream necessary? While it adds richness, you can substitute with half-and-half or whole milk for a lighter version.
Instant Pot Broccoli Cheddar Soup Recipe
Ingredients
- 1 Tablespoon olive oil
- 1 onion, diced
- 3 cups chicken broth
- 4 cups broccoli, chopped
- 1/2 cup shredded carrots
- 1/4 teaspoon nutmeg
- 1 1/2 cups heavy cream
- 2 cups shredded cheddar cheese
- 1 Tablespoon hot sauce
Instructions
- Press the Saute button. Heat oil and add onion. Saute for 5 minutes.
- Add chicken broth, broccoli, carrots, and nutmeg.
- Press the Cancel/Keep Warm button. Lock lid into place and turn knob to sealing.
- Press the Manual or Pressure Cook button. Set cook time for 4 minutes.
- Do a quick release and stir in cream.
- Press the Saute button again, but do not bring to boil.
- Stir in cheese and hot sauce.