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Instant Pot Broccoli Cheddar Soup

Instant Pot Broccoli Cheddar Soup is a quick, thick, orange-gold cheddar soup with chunky broccoli that cooks under pressure and finishes with partial blending. You’ll get a creamy texture by whisking to smooth first, then melting cheddar right at the end.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Broccoli Cheddar Soup Base
  • 4 cup broccoli florets Cut into small florets so they cook fast under pressure.
  • 1 onion Dice small for even sautéing.
  • 3 garlic Minced.
  • 3 cup carrots Shredded.
  • 4 cup chicken or vegetable broth Use whichever you prefer.
  • 1 cup heavy cream Stir in at the end.
  • 3 cup shredded sharp cheddar Shred for best melt.
  • 4 tbsp unsalted butter For sautéing.
  • 0.25 cup all-purpose flour Helps thicken when mixed with butter and roux.
  • 1 tsp Dijon mustard Adds tang after pressure cooking.
  • 0.5 tsp smoked paprika For smoky flavor.
  • 1 salt and pepper To taste.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Set Instant Pot to Sauté and melt the butter; cook the onion for 3 minutes, until softened and lightly fragrant.
  2. Add the garlic and flour; cook for 1-2 minutes, stirring constantly, until the flour smell cooks off and the mixture looks smooth.
Build the soup
  1. Gradually whisk in the broth until smooth, with no flour lumps visible.
  2. Add the broccoli, carrots, and smoked paprika; seal the Instant Pot and pressure cook on High for 3 minutes.
Finish and thicken
  1. Quick release the pressure, then stir well.
  2. Stir in the heavy cream and Dijon mustard until the soup looks creamy and evenly colored.
  3. Use an immersion blender to blend partially to your desired consistency, leaving some broccoli texture for chunkiness.
  4. Stir in the shredded cheddar in handfuls until fully melted, then season with salt and pepper to taste.

Notes

For the smoothest texture, whisk the flour into the butter before adding broth and whisk again after the broth goes in to prevent lumps. Store leftovers covered in the refrigerator for up to 4 days; reheat gently, as cheddar can thicken—stir in a splash of broth if needed. Freezing is not recommended because cream and cheddar can separate after thawing. For a dairy-light swap, use half-and-half and reduced-fat cheddar (texture may be slightly less thick).