Name: Instant Pot Broccoli Cheddar Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups Cheddar Cheese, grated, sharp preferred; 3 cups Broccoli, cut into small pieces; 1 cup Carrot, shredded; 1/2 cup Onion, diced; 2 tablespoon Butter; 1 tablespoon Garlic, minced; 2 cups Broth, Veggie or Chicken; Salt, to taste; 1/4 teaspoon Black Pepper; 1/4 teaspoon Red Chili Flakes; 2 tablespoon Butter; 2 tablespoon All purpose flour; 1 cup Milk, or cream

There’s something incredibly comforting about a warm bowl of broccoli and cheddar soup, especially when it’s whipped up in a flash. This Instant Pot Broccoli Cheddar Soup Recipe is my go-to for a hearty, cheesy, and veggie-packed meal that comes together faster than you’d think.

The image shows a close-up of a metal pot filled with thick yellowish soup that has small black and orange bits evenly spread throughout. A metal ladle is dipped into the soup, lifting a portion that reveals the creamy and chunky texture with visible herbs and small vegetable pieces. The inside of the pot is coated with the soup, and the scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe
Top Tip
How to Serve Instant Pot Broccoli Cheddar Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Broccoli Cheddar Soup Recipe

Why You'll Love This Recipe

I’m genuinely enthusiastic about this soup because it balances creamy, cheesy comfort with fresh broccoli and carrots, all made effortlessly in the Instant Pot. It’s perfect for busy nights yet feels like a special treat every time.

Quick and Easy: The Instant Pot cuts down your cooking time dramatically without sacrificing flavor or texture.
Rich and Creamy: The blend of sharp cheddar and a homemade roux creates an indulgent, velvety soup you'll crave again and again.
Veggie-Packed: Broccoli and carrots add great nutrition and vibrant color, making it a comforting yet wholesome choice.
Customizable Comfort: Whether you want it thicker, spicier, or gluten-free, this recipe adapts easily to your preferences.

Ingredients & Why They Work

Each ingredient in this Instant Pot Broccoli Cheddar Soup Recipe has a role to play—bringing depth, texture, and flavor. Choosing fresh produce and quality cheese really makes a difference here, so grab the best you can find.

Flat lay of sharp cheddar cheese grated in a small mound, fresh broccoli florets cut into small pieces, a small pile of shredded bright orange carrots, diced white onion cubes, a few cloves of minced garlic, two tablespoons of golden butter, a small white ceramic bowl filled with clear vegetable broth, whole uncracked brown eggs, a small white bowl of all-purpose flour, a small white bowl of creamy white milk, small white bowls containing coarse salt, whole black peppercorns, and vibrant red chili flakes, all arranged symmetrically in perfect balance on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cheddar Cheese: Sharp cheddar melts beautifully and gives that signature tangy, cheesy punch.
Broccoli: Fresh broccoli florets soften perfectly in the Instant Pot while keeping their bright green color and nutrients.
Carrot: Adds a subtle sweetness which balances the sharpness of the cheese.
Onion: Sautéed for a mild, aromatic base flavor that’s crucial to the soup’s depth.
Butter: Enhances richness and helps create the roux when combined with flour.
Garlic: Just a little minced garlic adds warmth and complexity without overpowering.
Broth: Vegetable or chicken broth provides the savory umbrella tying everything together.
Flour (for roux): Thickens the soup to a luscious consistency; can be skipped for gluten-free versions.
Milk or Cream: Smooths and enriches the soup, making it silky and indulgent.
Seasoning: Salt, black pepper, and a pinch of red chili flakes give the soup just enough kick and balance.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Instant Pot Broccoli Cheddar Soup Recipe is how easy it is to tweak. I've tried a few variations, and honestly, the base is forgiving enough to let you add your own twist.

Variation: I sometimes swap the cheddar for smoked gouda or a blend of cheeses for a different flavor dimension that my family loves.
Make it gluten-free: Just skip the flour and add extra butter and cream after pressure cooking—simple, and still satisfyingly creamy.
Spice it up: If you like heat, stirring in a bit more red chili flakes or a dash of hot sauce after cooking gives it a nice kick.
Meat lovers: Adding cooked bacon bits on top is an indulgence my husband swears by!

Step-by-Step: How I Make Instant Pot Broccoli Cheddar Soup Recipe

A white bowl filled with a creamy yellow soup that has a slightly speckled texture showing bits of green herbs. The soup is topped with scattered shredded cheddar cheese and red chili flakes that add small dots of orange and red on the surface. Two ornate silver spoons rest on the right edge of the bowl. The bowl sits on a white marbled surface with some shredded cheese and chili flakes scattered around the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatics

Turn your Instant Pot to SAUTE mode and melt the butter. Toss in diced onions and minced garlic, then sauté them together for about 2 minutes until the onions turn translucent and fragrant. This step builds the flavor base, so don’t rush it! Avoid browning the garlic too much to keep a nice mellow undertone.

Step 2: Add vegetables, seasoning, and broth

Now add broccoli pieces, shredded carrots, salt, black pepper, and red chili flakes to the pot. Pour in the vegetable or chicken broth, giving everything a good stir to combine. This simple mix preps the soup for quick pressure cooking.

Step 3: Pressure cook

Cancel the sauté mode, close the lid, and set the valve to sealing. Select MANUAL or pressure cook on high pressure for 5 minutes. When the Instant Pot beeps to say it’s done, let the pressure release naturally—this usually takes about 10 minutes and helps the flavors deepen without the soup splattering.

Step 4: Make the roux on the stovetop

While the pressure releases, melt butter in a separate saucepan over medium heat. Stir in the flour and cook it for about a minute, making sure not to let it brown. Slowly whisk in the milk, a little at a time, until you have a smooth, thick sauce. This creamy roux is what makes your soup extra luscious.

Step 5: Combine and melt the cheese

Stir the roux back into the Instant Pot with the cooked veggies and broth. Gradually add grated cheddar cheese, stirring steadily to melt it without clumping. Switch the Instant Pot back to SAUTE mode and simmer for a couple of minutes, which helps meld all the flavors and thicken the soup further.

Step 6: Serve and enjoy!

Your soup is ready to serve! Ladle it into bowls, garnish as you like (more cheese, pepper, or chili flakes), and grab some crusty bread to soak up every last drop.

Top Tip

From my experience making this soup a dozen times, these tips really elevate the result and save you some headaches.

Melt cheese off heat: Always add the cheese after you turn off the pressure cooking but before simmering, to avoid grainy texture and to keep it silky smooth.
Natural pressure release: Don’t rush the pressure release—it keeps the broccoli tender but not mushy, balancing texture perfectly.
Sauté aromatics first: Those onions and garlic build the backbone of flavor, so don’t skip sautéing or use pre-chopped frozen onions unless that’s all you have.
Customize your thickness: If you like thinner soup, add extra broth or milk in the end. For thicker soup, reduce broth or add more roux next time.

How to Serve Instant Pot Broccoli Cheddar Soup Recipe

Broccoli Cheddar Soup - Serving Suggestion

Garnishes

I love topping my bowls with a little extra grated sharp cheddar because you can never have too much cheese! A sprinkle of cracked black pepper and a dash of red chili flakes adds just the right amount of warmth and visual appeal. Sometimes I even stir in a swirl of sour cream for richness.

Side Dishes

This soup is perfect with warm, crusty bread or garlic toast to dip into that creamy goodness. If you want something lighter, a crisp green salad with a tangy vinaigrette balances the richness beautifully.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or hollowed-out mini pumpkins to impress guests. Garnishing with fresh herbs like chives or parsley adds a pop of color and freshness. Setting out a cheese board alongside makes for a cozy, cheese-lover’s feast.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge where it stays fresh for about 3-4 days. Before reheating, give it a good stir because the cheese and veggies tend to settle, and the soup thickens as it chills.

Freezing

This soup freezes surprisingly well. Just let it cool completely, then portion into freezer-safe containers. When defrosting, I recommend thawing overnight in the fridge for best texture and flavor retention, since cheese-heavy soups can slightly change texture after freezing.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often to prevent the cheese from sticking or separating. Adding a splash of broth or milk during reheating helps bring back that creamy consistency if it’s come out thickened in the fridge.

Frequently Asked Questions:

Can I make this recipe dairy-free or vegan?

This Instant Pot Broccoli Cheddar Soup Recipe relies on cheese and butter for its signature flavor and texture, so for dairy-free or vegan versions, you’d want to substitute with vegan butter, plant-based milk, and a dairy-free cheese alternative—but the flavor profile will change. Adding nutritional yeast can boost cheesy flavor.

What’s the best way to avoid grainy soup when adding cheese?

The key is to add shredded cheese off the heat or on low heat while stirring continuously. Avoid pre-shredded cheese that contains anti-caking agents as they tend to resist melting smoothly. Grate your own sharp cheddar for best results.

Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works well, just reduce the pressure cooking time slightly to prevent it from becoming too mushy. I recommend adding it after sautéing the aromatics to retain some texture.

How thick should this soup be?

This soup should be creamy and pourable but not watery or runny. If it’s too thick, stir in a bit more milk or broth. If it’s too thin, simmer on sauté mode a few extra minutes to thicken, or add a little more roux next time you make it.

Final Thoughts

This Instant Pot Broccoli Cheddar Soup Recipe has become one of my all-time favorite weeknight meals because it feels indulgent without any fuss. I hope you’ll enjoy the cozy warmth and cheesiness as much as I do—trust me, once you try it, it will be on your regular rotation too.