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.

Instant Pot Broccoli Cheddar Soup: The Best Creamy Comfort in 25 Minutes

Name: Instant Pot Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
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

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

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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