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Instant Pot Broccoli Cheddar Soup

This Instant Pot Broccoli Cheddar Soup is a creamy, comforting dish that's quick and easy to make. Fresh 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, locking in nutrients and flavor. 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 Method Video

Ingredients
  

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

Method
 

  1. 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.
  2. Add the garlic to the pot and cook for an additional 30 seconds. Press the cancel button.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Note: I like to top my soup with a bit of extra shredded cheese. Croutons would also be a great choice.

Video