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Instant Pot Broccoli Cheese Soup Web Image

Instant Pot Broccoli Cheddar Soup

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This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish that’s quick and easy to make. Frozen broccoli florets simmer with flavorful onions, garlic, and a rich vegetable broth, all in one pot. The Instant Pot’s pressure cooking feature helps tenderize the broccoli in minutes. A generous amount of sharp cheddar cheese melts into the soup, creating a velvety texture that’s perfect for cozy dinners or a quick lunch. Garnish with extra cheese or croutons for added crunch!

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Servings: 6

Course: Soup

Cuisine: American

Ingredients Equipment Method Video

Ingredients

5 C frozen broccoli no need to defrost (about 450 g)
1 C onion diced (one small to medium onion) (about 160 g)
3 T unsalted butter (45 mL)
1 C carrots shredded (I used a box grater, you can also buy shredded carrots) (about 110 g)
6 C vegetable broth low sodium (you could also use chicken broth) (1440 mL)
2 ½ C shredded sharp cheddar cheese (about 282.5 g)
1 T garlic paste (15 mL)
1 ½ tsp. kosher salt (7.5 mL)
1 tsp. ground black pepper (5 mL)
¼ C cornstarch (about 32 g)
¼ C vegetable broth low sodium (or chicken broth) (60 mL)

Equipment

Instant Pot

Method

Set your Instant Pot to sauté, normal. When the pot reads “hot”, add the butter. Once the butter has melted, add your onions with a small pinch of kosher salt and ground black pepper (it’s important to season every layer). Cook the onions for 3 minutes, until softened.
Add the garlic to the pot and cook for an additional 30 seconds. Press the cancel button.
Now, add in the 6 cups of vegetable broth along with the frozen broccoli, shredded carrots, kosher salt, and ground black pepper. Give it all a stir and make sure there is nothing sticking to the bottom of the pot.
Secure the cover on top. Make sure your vent is in the sealed position. Click the pressure cook button to More or high pressure. Set for 2 minutes.
When the cook time is up, hit the cancel button and perform a quick release. When the pressure is released and the pin drops, open the lid. I like to use an immersion blender and blend it a bit but still leaving some chucks of broccoli and carrot.
Press the sauté button and set to normal. Mix the ¼ C cornstarch with ¼ C vegetable broth until combined and add to the pot. Make sure the contents come up to a boil so the cornstarch will thicken properly. Let boil for a minute. Click cancel. Slowly stir in the shredded cheese so it melts. Lastly, stir in the half and half. Serve and enjoy!
Note: I like to top my soup with a bit of extra shredded cheese. Croutons would also be a great choice.