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Broccoli Cheddar Soup Recipe

Dinner in under 30 minutes! Loaded with vegetables and cheese, you'll love this easy, creamy Instant Pot Broccoli Cheddar Soup Recipe!

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 servings
Calories: 846 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 small yellow onion diced
  • 1 head broccoli chopped very small (florets only), about 3 cups
  • 1 cup shredded carrots
  • 32 oz chicken broth or vegetable broth
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup cold water
  • ¼ cup cornstarch
  • 2 cups heavy whipping cream
  • 3 cups sharp cheddar cheese shredded

Instructions

    Cup of Yum
  1. Add butter, diced onion, diced broccoli, carrots, chicken broth, pepper, salt, and crushed red pepper flakes to pressure cooker. Secure lid in place and turn valve to "sealing."
  2. Select "High Pressure" or manual and cook for 4 minutes. When cook time ends, turn off pressure cooker and use a quick release.
  3. In a small bowl, whisk together cold water and cornstarch. Turn pressure cooker on to "saute" and add cornstarch mixture. Also add heavy whipping cream and cheddar cheese.
  4. Cook for about 3-4 minutes while stirring constantly until soup thickens and cheese melts completely. Serve immediately. ENJOY.

Notes

  • Using heavy whipping cream keeps the soup from curdling.
  • You don't want the soup boiling at the end. A gentle heat will melt the cheese.
  • Recipe tested in a 6-quart Instant Pot.
  • Use pre-cut or frozen veggies. To save time, skip washing and veggie prep, try using pre-cut or frozen veggies instead.
  • Add chicken bits. To make the soup rich in protein, add bits or shreds of cooked chicken breast or thigh.
  • Make it smooth or chunky. Depending on your preference, you can leave the soup chunky or make it smooth by blending it using an immersion blender. Blending it also helps hide the broccoli, which can sometimes be helpful if you’re trying to feed kids.
  • Adjust the consistency while reheating. Refrigerating the soup can make it very thick. Add some water or stock while reheating to adjust the soup’s consistency. I would also recommend reheating it on the stovetop on medium-low heat to prevent the cream and cheese from splitting.
  • Add onion or garlic powder. If you want to skip the red pepper flakes or make the soup more flavorful, add onion powder and garlic powder along with the other seasonings. 
  • See blog post for more recipe tips and tricks.

Nutrition Information

Calories 846kcal (42%) Carbohydrates 20g (7%) Protein 33g (66%) Fat 72g (111%) Saturated Fat 43g (215%) Polyunsaturated Fat 21g Trans Fat 2g Cholesterol 215mg (72%) Sodium 1809mg (75%) Fiber 4g (16%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 846

% Daily Value*

Calories 846kcal 42%
Carbohydrates 20g 7%
Protein 33g 66%
Fat 72g 111%
Saturated Fat 43g 215%
Polyunsaturated Fat 21g 124%
Trans Fat 2g 100%
Cholesterol 215mg 72%
Sodium 1809mg 75%
Fiber 4g 16%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.