When the craving hits for something warm, creamy, and packed with flavor, there’s nothing quite like a bowl of Instant Pot Broccoli Cheddar Soup. It brings together tender broccoli, sharp cheddar, and a perfectly creamy texture—all made in a fraction of the time thanks to the Instant Pot. Whether you’re looking for a comforting weeknight dinner, a simple meal-prep soup, or a cozy lunch to share, this easy Instant Pot recipe delivers.
We’ll cover everything from the best cheese to use, how to get a smooth, velvety finish, variations for different diets, and smart pairing ideas. This guide walks you through each step and includes pro tips to prevent clumps, enhance flavor, and make this cheesy broccoli soup a go-to in your home.
Why Instant Pot Broccoli Cheddar Soup Deserves a Spot on Your Table
Why You’ll Love Instant Pot Broccoli Cheddar Soup
This soup isn’t just quick—it’s a game-changer. Where stovetop recipes might leave you hovering over a pot, risking mushy broccoli or broken cheese, the Instant Pot delivers hands-off perfection. Just load the ingredients, seal the lid, and let the magic happen. You’ll get a luxuriously creamy texture without the stress or guesswork.
Another win? It’s easily customizable. Purée it for a silky-smooth texture or leave it chunky for a more rustic, comforting bowl. It’s a crowd-pleaser for both fussy eaters and soup lovers alike. The pressure cooking process intensifies the cheddar’s sharpness while keeping the broccoli perfectly tender—never soggy, never bland.
The Comfort Food Legacy of Broccoli and Cheddar
There’s something undeniably nostalgic about the pairing of broccoli and cheddar. From cozy diners to upscale bistros, this duo has earned its place as a go-to comfort food. The bold, tangy bite of cheddar perfectly complements the mild, earthy notes of broccoli, making it a staple for chilly evenings and slow, restful weekends.
When you make this soup in an Instant Pot, you’re not just saving time—you’re upgrading the experience. It brings this beloved comfort dish into the modern kitchen with efficiency and bold, enhanced flavor.
Key Ingredients to Make the Best Instant Pot Broccoli Cheddar Soup
Essential Ingredients for Flavorful Results
The secret to making a truly memorable Instant Pot Broccoli Cheddar Soup starts with fresh, quality ingredients. While this soup seems simple, each component plays a key role in flavor and texture. Here’s what you’ll need:
| Ingredient | Purpose in the Soup |
|---|---|
| Fresh Broccoli Florets | Provides texture, fiber, and earthy balance |
| Sharp Cheddar Cheese | Adds rich, tangy flavor and creamy thickness |
| Carrots | Natural sweetness and color booster |
| Onion & Garlic | Depth and savory base |
| Chicken or Veggie Broth | Forms the soup’s flavorful foundation |
| Milk or Heavy Cream | For creaminess and smooth texture |
| Butter | Enhances richness and helps with thickening |
| Flour or Cornstarch | Optional, for thickening if desired |
| Salt & Pepper | Brings all the flavors together |
Choosing the Right Cheese and Broccoli
Not all cheddar cheeses melt the same. For the richest, smoothest result, go with a sharp yellow cheddar. Want extra depth? Mix in a little white cheddar or even gruyère for complexity. For those who prefer a milder flavor, medium cheddar or Colby can also work well.
When it comes to broccoli, fresh florets are ideal. They hold their shape during pressure cooking and yield a more vibrant green color. That said, frozen broccoli can work in a pinch—just shorten the cook time slightly to avoid it going mushy.
Pro Tip: Wait until after pressure cooking to stir in the cheese. Adding it too soon can lead to curdling. By finishing with cheese at the end, you’ll get a silky, smooth texture without any unwanted clumps—just rich, creamy perfection every time.
How to Cook Instant Pot Broccoli Cheddar Soup Step-by-Step
Prepping Ingredients Quickly and Efficiently
One of the biggest perks of making Instant Pot Broccoli Cheddar Soup is the minimal prep time. In less than 10 minutes, you can have everything in the pot and cooking. Here’s how to do it the smart way:
- Chop the Broccoli: Cut florets into evenly sized pieces. This ensures they cook at the same rate and blend smoothly if you’re puréeing.
- Shred the Cheese: Use a box grater to shred your cheddar from a block. Freshly shredded cheese melts better and prevents clumping.
- Dice the Aromatics: Finely chop onion and garlic. You can also use pre-minced garlic for convenience.
- Prep the Carrots: Dice them small or use pre-shredded carrots for a smoother texture.
You can do all this while the Instant Pot heats up—no wasted time. That’s part of what makes this recipe so efficient.
Exact Instant Pot Pressure Cook Settings
Here’s the foolproof way to make Instant Pot Broccoli Cheddar Soup without overcooking or ending up with a watery mess:
Step-by-Step Breakdown:
1. Start with Sauté Mode:
Melt butter directly in the Instant Pot. Add diced onions and minced garlic, cooking for 2–3 minutes until they release their aroma.
2. Toss in Veggies:
Add the chopped broccoli and carrots. Give them a quick stir and cook for another 2 minutes to slightly soften.
3. Pour in the Broth:
Add your choice of chicken or vegetable broth. Stir thoroughly and deglaze the bottom to prevent any burn warnings during pressure cooking.
4. Pressure Cooking Time:
Seal the lid, switch the valve to “Sealing,” and set to High Pressure for 5 minutes.
5. Quick Pressure Release:
Once the timer ends, immediately perform a Quick Release to preserve the broccoli’s texture.
6. Blend If Desired:
For a creamy finish, use an immersion blender right in the pot. Or skip this step if you prefer a chunkier, more rustic soup.
7. Stir in Dairy & Cheese:
Stir in milk (or cream) and shredded cheddar. Do this gradually to prevent curdling.
8. Adjust Thickness:
If the soup feels a bit thin, whisk a tablespoon of cornstarch with cold water and stir it in while the soup is still hot to thicken it up.
Important Tip: Never add cheese before pressure cooking—it can separate and ruin the texture. Always add it after the pressure cycle is complete.
Tips for Making Your Broccoli Cheddar Soup Extra Creamy
How to Thicken Broccoli Cheddar Soup Without Ruining It
A thick, rich texture is what makes Instant Pot Broccoli Cheddar Soup so comforting. But achieving that perfect consistency without turning it into a gluey mess takes a little know-how. Here’s how to thicken your soup like a pro:
1. Use a Cornstarch Slurry
Whisk together 1 tablespoon of cornstarch and 1–2 tablespoons of cold water until completely smooth. Once the pressure cooking is done, stir the slurry into the hot soup. Switch to Sauté mode and let it simmer for 2–3 minutes, stirring gently, until the soup reaches your desired thickness.
2. Mash or Purée the Veggies
Broccoli and carrots naturally help thicken the soup. Simply use an immersion blender to purée a portion of the vegetables. This method adds thickness without any extra ingredients.
3. Add Heavy Cream or Half-and-Half
Instead of using just milk, stir in some heavy cream for a richer body. This adds both flavor and a velvety mouthfeel.
4. Use Less Broth
Want it thicker without adding anything? Reduce the amount of broth slightly. Start with 3 cups instead of 4, then adjust later.
No Matter the Method, Timing Is Key:
Always thicken your soup after pressure cooking. Adding ingredients like flour, cream, or starches too early can trigger a burn warning or cause the mixture to break under high heat. Waiting until the pressure cycle is complete ensures a smooth, lump-free finish every time.
Tips to Prevent Cheese Clumping in the Instant Pot
Few things ruin a delicious bowl of soup like clumpy or stringy cheese. Luckily, you can avoid that entirely with a few smart moves:
- Use Room Temperature Cheese: Cold cheese shocks the soup and clumps. Let it sit out while the soup cooks.
- Add Cheese Slowly: Sprinkle in a handful at a time and stir thoroughly before adding more. Rushing this step almost guarantees clumping.
- Lower the Heat: After pressure release, turn off the Instant Pot or switch to “Keep Warm” mode before stirring in cheese. Too much heat will break down the proteins and cause separation.
- Skip Pre-Shredded Cheese: Bagged shredded cheese is treated with anti-caking agents that hinder proper melting. For the smoothest, creamiest soup, always grate your cheese fresh from a block.
These simple tweaks have a big impact—elevating your Instant Pot Broccoli Cheddar Soup from just okay to irresistibly creamy and flavorful.
Easy Variations of Instant Pot Broccoli Cheddar Soup
Dairy-Free and Vegan Broccoli Cheddar Soup Alternatives
Believe it or not, you can still enjoy a creamy, cheesy-tasting Instant Pot Broccoli Cheddar Soup without dairy. Whether you’re vegan, lactose intolerant, or simply reducing animal products, these substitutions maintain flavor and texture.
- Replace the Dairy Cheese
Use a quality vegan cheddar made from cashews, coconut oil, or oats. Brands like Violife or Daiya melt well and mimic that sharp cheddar taste. - Swap Out the Milk or Cream
Skip the traditional milk or cream and use unsweetened almond milk, oat milk, or full-fat coconut milk instead. These alternatives lend creaminess while letting the broccoli and cheddar flavors shine through without interference. - Vegan Butter or Olive Oil
Replace traditional butter with a plant-based version or even olive oil to sauté your aromatics at the start of your Instant Pot Broccoli Cheddar Soup recipe.
These swaps allow you to keep the soup comforting, thick, and delicious—without sacrificing dietary goals. You’ll still get that signature flavor of broccoli paired with cheddar, just in a plant-powered form.
Low-Carb, Keto, and Gluten-Free Swaps
If you’re following a low-carb or keto lifestyle, Instant Pot Broccoli Cheddar Soup can still fit beautifully into your plan. With a few simple tweaks, this soup becomes both macro-friendly and deeply satisfying.
1. Ditch the Flour or Cornstarch
Forget thickeners—rich cheddar, a splash of heavy cream, and puréed broccoli create a naturally velvety texture that holds up beautifully without any added starch.
2. Use Full-Fat Dairy
Choose heavy cream instead of milk for fewer carbs and more richness. This also boosts satiety and adds that classic silky texture to the soup.
3. Add Extra Fat
A tablespoon of cream cheese or a splash of olive oil enhances creaminess and aligns perfectly with keto macros.
4. Go Gluten-Free
This soup is naturally gluten-free when you skip thickening agents like flour. Be sure your broth and cheese are certified gluten-free for safety.
These keto and gluten-free variations keep the integrity of traditional Instant Pot Broccoli Cheddar Soup intact, while ensuring everyone at the table can enjoy a bowl—even with dietary restrictions.
Looking for more easy, one-pot meals? Don’t miss our one-pot lasagna recipe that’s just as hearty and comforting.
Print
Instant Pot Broccoli Cheddar Soup
- Total Time: 25 minutes
- Yield: 5 servings
Description
This Instant Pot Broccoli Cheddar Soup is creamy, cheesy, and packed with fresh broccoli. A comforting one-pot recipe that’s quick, easy, and perfect for weeknight dinners or cozy lunches. Ready in just 25 minutes with minimal prep and maximum flavor.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chopped broccoli florets
- 1/2 cup shredded carrots
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk (or cream for extra richness)
- 2 cups sharp cheddar cheese, shredded
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions
- Sauté aromatics: Turn on the Instant Pot to ‘Sauté’. Melt butter, then add onion and garlic. Cook for 2–3 minutes until soft and fragrant.
- Add vegetables and broth: Stir in broccoli, carrots, and broth. Scrape the bottom of the pot to prevent burning.
- Pressure cook: Seal the lid, set to ‘Manual’ or ‘Pressure Cook’ on high for 5 minutes. Quick release when done.
- Blend (optional): Use an immersion blender to purée the soup if you prefer a smoother texture.
- Add dairy: Stir in milk and shredded cheddar gradually. Mix until melted and creamy. Season with salt and pepper.
- Thicken if needed: Mix cornstarch with a little cold water and stir in while simmering until thickened.
Notes
Use freshly shredded cheddar for the smoothest melt. For a vegetarian version, use vegetable broth. This soup thickens as it cools—add a splash of broth when reheating. Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
How to Serve Instant Pot Broccoli Cheddar Soup Like a Pro
Perfect Pairings: Breads, Salads, and Sides
One of the best things about Instant Pot Broccoli Cheddar Soup is how easy it is to turn it into a full meal. Rich, creamy, and comforting on its own, this soup pairs beautifully with a variety of sides that round out your plate and enhance the experience.
Here are some great side ideas to serve with your broccoli cheddar soup:
| Side Dish | Why It Works Well |
|---|---|
| Crusty Bread or Baguette | Perfect for dipping into creamy cheddar soup |
| Grilled Cheese Sandwich | A melty, gooey classic combo |
| Mixed Green Salad | Adds crunch and a fresh, tangy contrast |
| Baked Potato | Comforting and hearty, great for cold nights |
| Garlic Breadsticks | Rich, buttery flavor that complements the soup |
The velvety texture of Instant Pot Broccoli Cheddar Soup contrasts perfectly with crunchy croutons or warm, chewy bread. And if you’re serving it to guests, a side salad with a zesty vinaigrette adds color and freshness to the plate.
Creative Toppings for Texture and Taste
While Instant Pot Broccoli Cheddar Soup is already loaded with flavor, a few toppings can elevate it from a simple dish to an unforgettable bowl. These add-ins not only enhance texture but also let you customize each serving.
Top It Your Way: Flavor-Boosting Finishes
- A Handful of Freshly Grated Cheddar – Double down on cheesy goodness.
- Charred Broccoli Bits – Roasted florets bring a toasty edge and bite.
- Crunchy Seeds – Toasted pumpkin or sunflower seeds offer a nutty snap.
- A Dash of Heat – Add chili flakes or a few drops of your favorite hot sauce for some fire.
- Smoky Toppers – Crumbled bacon—or a plant-based version—adds depth and saltiness.
- Swirl of Tang – Finish with a spoonful of sour cream or Greek yogurt for creamy balance.
For a truly restaurant-quality presentation, ladle the Instant Pot Broccoli Cheddar Soup into bowls, add your favorite toppings, and serve with toasted artisan bread on the side. It turns a simple weeknight dinner into a cozy dining experience.
FAQs
Can you freeze Instant Pot Broccoli Cheddar Soup?
Yes, you can absolutely freeze Instant Pot Broccoli Cheddar Soup, and it’s a great way to meal prep ahead for busy days. This soup, made with broccoli, cheddar cheese, and creamy broth, freezes best when cooled fully and stored in airtight, freezer-safe containers. However, because this Instant Pot soup contains dairy—especially cheddar and possibly cream—it’s important to note that some separation may occur during freezing. To prevent graininess when reheating, stir gently while warming the soup on the stovetop or using the Instant Pot’s “Sauté” function. Adding a splash of broth or milk while reheating helps revive the creamy texture. When done correctly, your frozen Instant Pot Broccoli Cheddar Soup will taste just as delicious as when freshly made.
How do you thicken broccoli cheddar soup without flour?
If you’re making Instant Pot Broccoli Cheddar Soup and want to avoid using flour, there are several effective thickening alternatives that keep the soup rich and satisfying. One of the easiest methods is to purée part of the cooked broccoli and carrots directly in the Instant Pot using an immersion blender—this adds body while enhancing the flavor. Another option is stirring in a cornstarch slurry (made by mixing cornstarch with cold water) after pressure cooking. Full-fat cream cheese is also a keto-friendly addition that melts into the soup for extra thickness. These methods ensure your broccoli cheddar soup is creamy and hearty without relying on flour, which is especially helpful for gluten-free or low-carb diets. No matter your choice, thickening this soup without flour is simple and helps maintain the classic, indulgent texture of a true Instant Pot Broccoli Cheddar Soup.
Why does cheese clump in my Instant Pot soup?
Clumping cheese is a common issue in Instant Pot Broccoli Cheddar Soup, but it’s completely avoidable with the right technique. Cheese typically clumps when added too early in the cooking process or when the soup is too hot during mixing. To avoid this, always stir the shredded cheddar into the soup after pressure cooking is complete. The residual heat in the Instant Pot is enough to melt the cheese slowly and evenly without curdling. Another important tip is to use freshly shredded cheese instead of pre-packaged varieties, which contain anti-caking agents that resist melting and often result in grainy texture. Letting your cheese come to room temperature before adding also helps it melt more smoothly. By following these simple tips, your Instant Pot Broccoli Cheddar Soup will have a silky, creamy consistency with no lumps—just cheesy perfection.
Conclusion
Whether you’re cooking for a quick family dinner or prepping cozy lunches for the week, Instant Pot Broccoli Cheddar Soup is a flavorful, creamy, and satisfying option that checks all the boxes. It’s incredibly easy to make, highly customizable for different dietary needs, and loaded with the comforting blend of broccoli and sharp cheddar cheese that so many people love. By using the Instant Pot, you’re cutting down on time without sacrificing depth of flavor or texture. From quick weeknight meals to freezer-friendly batches, this recipe proves that convenience and homemade quality can go hand in hand.
Once you’ve mastered the classic version, try experimenting with your own variations—swap cheeses, stir in roasted garlic, or serve it in a sourdough bread bowl for something truly indulgent. With just a handful of ingredients and a few pressure cooker tricks, Instant Pot Broccoli Cheddar Soup might just become a regular on your comfort food rotation.
